Hanoi Chicken and Vermicelli Noodle Soup
Hanoi Chicken and Vermicelli Noodle Soup
Enjoy this quick and easy recipe from Martin Yan's Taste of Vietnam.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 1 hour 25 minutes
  • Yield 4 servings
Ingredients
  • Stock:
  • 6 cups Chicken broth
  • 3 cups Water
  • ½ Yellow onion, sliced
  • 6 Cilantro stems
  • 1 teaspoon Chicken powder
  • 1 teaspoon Sugar
  • Black pepper to taste
  • 227 grams boneless, skinless Chicken breast
  • 2 teaspoons Cooking oil
  • 2 Eggs, lightly beaten + ½ teaspoon Sesame oil
  • 227 grams dried Vermicelli rice noodles, soaked in warm water, or cooked according to package instructions
  • 1- 2 slices Vietnamese ham (chả lụa), julienned
  • Garnish:
  • 1 cup Bean sprouts
  • 2 tablespoons chopped Green onions
  • 2 tablespoons Cilantro leaves
  • 1 Jalapeno chilli, thinly sliced
  • Mint leaves
  • Black pepper
  • Vietnamese mint (rau ram)
  • 2 - 3 drops Water bug essence (optional)
Method
  1. To prepare stock: In a 4-quart saucepan, add chicken broth, water, onion, cilantro stems, chicken powder, sugar and pepper; bring to a boil. Reduce heat, add chicken and simmer for 45 minutes
  2. Remove chicken, reserving stock. Let chicken cool before cutting into ½-inch thick strips. Set aside.
  3. Heat a non-stick frying pan over medium-low heat until hot. Drizzle with 1 teaspoon oil; pour enough egg into pan to form a thin layer, swirling to coat pan. Cook until set, about 1 minute; flip over and cook for 30 seconds more. Remove egg sheet and lay it flat on a clean, dry cutting board. Continue cooking remaining egg with remaining 1 teaspoon oil to form another sheet. Stack egg sheets together, then roll up gently. Cut into thin slices, about 1/8-inch to ¼-inch thick
  4. To serve, divide vermicelli noodles evenly among 4 serving bowls. Arrange egg strips, chicken slices, and Vietnamese ham over noodles. Pour hot stock over noodles
  5. Serve with your choice of garnishes. If desired, add a few drops of water bug essence and serve hot
  1. Note:
  2. Water bug essence is extracted from the giant water beetle. It is used in Vietnamese as well as Thai cooking, where its fruity aroma enhances many savory dishes

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