Sour, spicy, crunchy, herbal, tender—this soup has just about every flavor and texture! There are a lot of ingredients, but it's not hard to put together—and it's fun to serve and eat.
Active time: 20 minutes
Total time: 45 minutes
8 cups low-sodium chicken broth
4 quarter-sized slices fresh ginger
2 garlic cloves, peeled and thinly sliced
1 lemongrass stalk, thinly sliced
2 tablespoons fish sauce
4 ounces rice noodles
1 cup shredded or diced cooked chicken
¼ cup chopped fresh cilantro leaves
¼ cup chopped fresh basil leaves
1 cup bean sprouts
1 tablespoon Vietnamese chili paste (if you like it spicy)
1 lime, quartered
Combine the broth, ginger, garlic, lemongrass, and fish sauce in the pot and place the pot on the stove. Turn the heat to high and bring to a boil. Once boiling, turn the heat down to low and cook 20 minutes.
While the broth is cooking, put the noodles in a bowl and cover them with hot water. Set aside until soft, 20 to 30 minutes. Drain the noodles and divide them among the 4 bowls.
Put the chicken, cilantro, basil leaves, bean sprouts, chili paste, and lime in individual bowls and place them on the table.
Ladle broth on top of each bowl of noodles and allow diners to add whatever they choose.
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