Cheat ‘n’ Eat Vietnamese Soup
By Sue Lau | Palatable Pastime
Welcome to the third day of #SoupWeek! For today, I have an older recipe of mine which is for quick pho.
This recipe has been around awhile since I first posted it online some fifteen odd years ago. So you may notice some slight changes to the recipe over time. I no longer support updates of my recipes on older websites, especially since some of those recipes have propagated like weeds over the internet. For all my recipes, refer to this blog or my other blog on blogspot (which is a small archive). I’ll be moving those here when I get time (when is that, haha?) So if you have questions about my recipes elsewhere, just inquire here. I may be able to post updated versions or just answer questions sent through my contact form.
Anyway, it’s called “Cheat ‘n’ Eat” because to me, it’s not really a *real* pho unless you make the broth yourself. Maybe I am being a food snob saying that, but Asian broths are known for their clarity. You won’t get that from a canned broth. Not that I am a Vietnamese expert or anything (and don’t bother looking at my name, it has German roots).
But for something quick, this suits. Who the heck wants to make broth every single time? Not me. I take as many shortcuts as anyone, even as a blogger who adores cooking from scratch. I call it “Cook’s Day Off” (which used to be eating out, but more and more I like their food less and less)
And I’m not giving times on the noodles because it depends on which ones. I’ve been getting the fresh noodles myself from an Asian market. There are different types of dry so there are all different cook times. Just taste it, ok? C’ya tomorrow!
Cheat 'n' Eat Vietnamese Soup
- 8 ounces boneless skinless chicken breasts
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 28 ounces chicken broth
- 2 tablespoons fish sauce
- 6-8 ounces rice vermicelli
- 1 cup fresh bean sprouts
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped green onions
- 2 tablespoon chopped fresh basil
- 2 minced fresh Thai chiles
- lime wedges
- condiments: hoisin, sriracha or sambal chilli paste (all optional)
- Thinly slice chicken breast.
- Heat chicken broth with ginger, garlic and fish sauce to a boil.
- Add chicken and cook over low heat until chicken is cooked, about ten minutes.
- Add noodles to broth and cook until just tender, depending on type and if they are fresh or dried, using package directions. Hawk them and don’t overcook.
- Serve soup garnished with bean sprouts, cilantro, onions, basil, chiles, and a lime wedge as desired.
- Usual condiments include hoisin sauce and sriracha or sambal chilli paste.
From the kitchen of palatablepastime.com
Welcome to the #SoupWeek, hosted by Palatable Pastime. This week is all about delicious and warming soups. Be sure to check out some of the recipes below or you can follow along on FaceBook, Twitter, Google+ and Instagram using the hashtag #SoupWeek. We also have a #SoupWeek Pinterest Board where you can see all of the offerings in one easy to access spot! What a great way to stay warm in cold weather!
- Asian Diet Soup from Palatable Pastime
- Grandma’s Copycat Kelly’s Cheese Soup from Cooking with Carlee
- Rotisserie Chicken Bacon Corn Chowder from The Frugal Pantry
- Roasted Cauliflower Soup from A Day in the Life on the Farm
- Delicata Squash Soup with Curried Chickpeas and Onions from Caroline’s Cooking
- Vegetable Beef Soup from Palatable Pastime
- Maw-Maw’s Chili Mac Soup from Cooking with Carlee
- Italian Wedding Soup from A Day in the Life on the Farm
- Cheat ‘n’ Eat Vietnamese Soup from Palatable Pastime
- Pulled Pork Enchilada Verde Soup from Cooking with Carlee
- Leftover Bean Salsa Chili from A Day in the Life on the Farm