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–+ servings

Vietnamese Noodle Soup

Print Recipe
Course Main Course, Soup
Cuisine Vietnamese
Servings 4

Ingredients
  

  • 1 inch Ginger chopped into a few pieces
  • 1 clove Garlic
  • 2 cups Stock chicken, beef, vegetable
  • 1-2 tbsp Soy Sauce
  • 1-2 tbsp Fish Sauce
  • 1-2 tbsp Hoisin Sauce
  • 1 tsp Sugar or sugar substitute
  • 2 Limes cut into wedges
  • 1 bunch Cilantro or Mint
  • Sriracha sauce optional
  • 1/4 tsp Chinese 5 Spice
  • 1/4 tsp Cardamom
  • 1/4 tsp Coriander
  • 1/4 tsp Fennel Seed
  • 1/8 tsp Ground Cloves
  • Vermicelli Noodle or rice
  • Shredded Chicken, cooked or protein of choice

Instructions
 

  • In a pot, add your choice of stock, ginger, and smashed garlic clove and bring it to a simmer over medium heat, ~10minutes.
  • Separate from the stock - Combine the Chinese 5 spce, cardamom, coriander, fennel seed, and ground clove. Toast them in the toaster oven or heat in a pan over med-low heat until they are warmed and fragrant. Then add to the stock.
  • Add the soy sauce, fish sauce, hoisin sauce and sugar (start with smaller amount of sugar, add to taste).
  • Add the vermicelli. While it cooks, taste the broth and adjust to your liking. 
  • When the noodles reach al dente, add your shredded chicken, letting it heat through, then take the soup off the stove.
  • Top with a squeeze of lime, some cilantro and mint, and a drizzle of sriracha

Notes

Original recipe: http://3-chairs.com/food/vietnamese-noodle-soup/
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