Vietnamese-Style Noodle Soup with Chicken and Napa Cabbage

Name: Vietnamese-Style Noodle Soup with Chicken and Napa Cabbage
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 8 ounces, thick rice noodles; 5 cups, low-sodium chicken broth; 4 medium cloves, garlic, smashed and peeled; 2 inch piece, fresh ginger, peeled, cut into 1/8-inch rounds, and smashed; 2 , star anise; 3 tablespoons, Asian fish sauce; 1 tablespoon, soy sauce; 2 teaspoons, granulated sugar; 12 ounces, boneless, skinless chicken thighs, trimmed of excess fat; , Table salt; 1/2 , medium Napa cabbage, rinsed and sliced thin crosswise (about 4 cups); 2 , scallions, white and green parts, sliced thin on an angle; 1/2 cup loose-packed, fresh mint leaves, torn in half if large; 1/2 cup loose-packed, fresh cilantro leaves; 2 tablespoons, chopped unsalted roasted peanuts; , lime wedges

3 comments

Appears in Cook's Illustrated March/April 1999

SERVES4

TIME50 minutes

WHY THIS RECIPE WORKS

Vietnamese cuisine is full of delicious noodle soups such as phở, bún bò Huế, bánh canh, and bún riêu. We wanted to create a quick and simple base for flavorful Vietnamese-inspired soups using canned chicken broth and traditional Vietnamese...

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