Vietnamese Chicken Soup With Rice
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Bring chicken, kombu, ginger, star anise, cinnamon, cloves, stock, and 2 cups water to a simmer in a large pot over medium heat
2
Reduce heat to maintain a low simmer and cook until chicken is tender
3
Transfer chicken to a plate
4
Strain broth through a fine-mesh sieve into a large bowl; discard solids
5
Return broth to pot and add rice, fish sauce, and palm sugar
6
Bring to a simmer and cook until rice is very tender, 18–20 minutes
7
Shred chicken and return to pot; season soup with more fish sauce
8
Divide soup among bowls; top with scallion, jalapeño, cilantro, and onion
9
Bring chicken, kombu, ginger, star anise, cinnamon, cloves, stock, and 2 cups water to a simmer in a large pot over medium heat
10
Reduce heat to maintain a low simmer and cook until chicken is tender
11
Transfer chicken to a plate
12
Strain broth through a fine-mesh sieve into a large bowl; discard solids
13
Return broth to pot and add rice, fish sauce, and palm sugar
14
Bring to a simmer and cook until rice is very tender, 18–20 minutes
15
Shred chicken and return to pot; season soup with more fish sauce
16
Divide soup among bowls; top with scallion, jalapeño, cilantro, and onion