Vietnamese Chicken and Noodle Soup with GreensPosted: April 27, 2014
This is a very simple Vietnamese soup. It makes for a nice lunch or light dinner. You can find the rice vermicelli noodles and fish sauce in the ethnic section of some grocery stores. You can also find these ingredients at Asian markets. Check out the produce while you are at the Asian market. You can often find bok choy and other Asian vegetables at very reasonable prices.
I have made this soup dozens of times and have used all kinds of greens in it. Today I used some Swiss chard that I got in this week’s CSA box. It was another beautiful box from Pinckney’s Produce. It contained strawberries, spring onions, bok choy, Swiss chard, collard greens, buttercrunch lettuce, spring mix, turnips, and turnip greens.
Vietnamese Chicken and Noodle Soup with Greens
1 chicken breast
6 cups chicken broth
4 ounces rice vermicelli noodles
1 head of bok choy or a small bunch of Swiss chard, washed well.
3 tablespoons fish sauce (I like Three Crabs brand)
black pepper, to taste
In a large bowl, soak the rice vermicelli noodles in hot water for 15 minutes or until they are softened. Drain well in a colander. Once drained, cut the noodles into 2-inch lengths using kitchen shears.
In a soup pot, bring the chicken broth to a boil. Lower the heat to medium and add the chicken breast. Cook, skimming off any foam that rises to the top, until the chicken is cooked through, about 15 minutes. Remove the chicken and cool until it is easy enough to handle. Shred the chicken and add back to the broth.
Remove the stems from the bok choy or Swiss chard and save for another use. Cut the greens into shreds and add to the broth. Add the softened rice vermicelli noodles and fish sauce to the chicken broth. Heat through. Season with black pepper and ladle the soup into serving bowls.