Peppery Vietnamese-Style Noodle Soup Recipe

Oct 19, 2012 @ 5:37 PM
Posted by Will Budiaman, Editor

Nutrition

Cal/Serving: 658
Daily Value: 33%
Servings: 4

High-Fiber, Low-Fat
Dairy-Free, Gluten-Free, Wheat-Free

Fat	11g	17%
Saturated	2g	11%
Trans	0g	0%
Carbs	116g	39%
Fiber	6g	24%
Sugars	4g	0%
Protein	24g	48%
Cholesterol	35mg	12%
Sodium	953mg	40%
Calcium	222mg	22%
Magnesium	91mg	23%
Potassium	870mg	25%
Iron	10mg	53%
Zinc	3mg	18%
Vitamin A	1448IU	29%
Vitamin C	21mg	34%
Thiamin (B1)	0mg	16%
Riboflavin (B2)	0mg	21%
Niacin (B3)	9mg	47%
Vitamin B6	1mg	30%
Folic Acid (B9)	37µg	9%
Vitamin B12	0µg	3%
Vitamin D	0µg	0%
Vitamin E	1mg	3%
Vitamin K	76µg	95%
Fatty acids, total monounsaturated	5g	0%
Fatty acids, total polyunsaturated	2g	0%

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Will Budiaman

I don't like a whole lot of soup in my noodle soup; it always amazes me whenever I go out for noodle soup with a friend how much liquid the noodles are swimming in, and how everyone else can finish nearly a quart of soup on their own, down to the last drop.

So, in concocting this dish, I chose to use less soup and more noodles and greens, but that also means that you have to eat this right away, as the noodles will soak up the soup like a sponge.

This recipe makes use of a little help from the store — purchase a whole roasted chicken, pull off one of the breasts, and save the rest for another dish during the week.

See all soup recipes.

Click here to see 5 Slurptastic Noodle Recipes.

INGREDIENTS

1 quart chicken stock
2 star anise
1 cinnamon stick or 2 tablespoons ground cinnamon
1 tablespoon fish sauce
One 1-inch piece ginger, sliced
1 pound rice noodles
Salt, to taste
1 bunch radish tops
1 bunch watercress
1 roasted chicken breast, shredded
1 cup loosely packed mint leaves, plus more for garnish
1 cup loosely packed cilantro leaves, plus more for garnish

DIRECTIONS

Combine the chicken stock, star anise, cinnamon, fish sauce, and ginger in a pot and bring to a simmer. Simmer for at least 30 minutes (the longer the better since it will allow the flavors to really infuse the stock).

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the noodles and boil until just cooked through. Drain.

Add the radish tops and watercress to the soup and simmer until wilted. Add the noodles, chicken breast, mint leaves, and cilantro leaves. Remove from the heat and serve garnished with additional mint and cilantro, if desired.