Hanoi-Style Chicken and Greens Noodle Soup
Experience the vibrant flavors and comforting warmth of Hanoi with this delightful noodle soup featuring tender chicken, a medley of baby tatsoi and bok choy, and silky Vietnamese rice noodles. This recipe, inspired by the fresh produce from my local CSA, combines aromatic herbs and spices, ensuring each spoonful bursts with authenticity and freshness. Perfect as a hearty one-dish meal for gatherings or a cozy family dinner, this nourishing soup highlights the diversity of Asian greens and the heartiness of chicken, creating a dish that warms both body and soul.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
chicken stock
8 cups (brought to a simmer)
fresh ginger
2 tablespoons (coarsely chopped)
garlic cloves
3 (peeled)
fresh cilantro leaves
1/2 cup (divided)
fresh mint leaves
1/2 cup (divided)
bone-in chicken breasts
2 whole (cooked in the broth)
bok choy
1 lb (chopped)
Vietnamese rice noodles (bahn pho)
1/4 lb (soaked in hot water and cooked)
scallions
3 tablespoons (finely chopped)
baby tatsoi
4 ounces (fresh)
Vietnamese hot sauce (tuong ot toi)
to taste (served on the side)
Instructions
1
In a large stockpot, bring 8 cups of chicken stock to a gentle simmer over medium heat. Add the coarsely chopped fresh ginger, peeled garlic cloves, and 1/4 cup each of cilantro and mint leaves.
2
Introduce the bone-in chicken breasts to the pot and allow them to simmer until fully cooked, which should take about 30 minutes.
3
Once the chicken is cooked through, carefully remove it from the pot and set aside to cool. Discard the bones and tear the chicken into bite-sized pieces.
4
Strain the broth to remove any solids and return the clear broth to the pot over low heat. Add the chopped bok choy to the broth and simmer for an additional 5 to 10 minutes until the bok choy is tender.
5
While the soup is simmering, soak the Vietnamese rice noodles in hot water for about 5 to 10 minutes until softened. Ensure the noodles are tender by cooking them in boiling water for approximately 3 minutes. Once ready, drain and rinse the noodles under cold water to stop the cooking process.
6
To assemble, divide the softened noodles among six serving bowls. Arrange the shredded chicken pieces on top, followed by the finely chopped scallions, the remaining cilantro and mint leaves, and the baby tatsoi.
7
Ladle the hot broth and bok choy mixture over the prepared bowls, ensuring everyone gets an even distribution of ingredients. Serve immediately with Vietnamese hot sauce (tuong ot toi) on the side for an extra kick.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hanoi-Style Chicken and Greens Noodle Soup?
It is a traditional Vietnamese-inspired soup featuring tender chicken, silky rice noodles, and a variety of Asian greens like bok choy and baby tatsoi.
What type of noodles are used in this recipe?
This recipe uses Vietnamese rice noodles, also known as banh pho.
How do I prepare the rice noodles?
Soak the noodles in hot water for 5 to 10 minutes until softened, then boil them for about 3 minutes before rinsing under cold water.
What greens are included in the soup?
The soup includes one pound of chopped bok choy and four ounces of fresh baby tatsoi.
How long does the chicken need to simmer?
The bone-in chicken breasts should simmer in the broth for approximately 30 minutes until fully cooked.
What aromatics are used to flavor the broth?
The broth is flavored with coarsely chopped fresh ginger, peeled garlic cloves, and fresh cilantro and mint leaves.
Can I use boneless chicken breasts instead?
Yes, but bone-in breasts are recommended for a richer flavor in the homemade broth.
Why should I strain the broth?
Straining the broth removes the solids like ginger, garlic, and herbs, resulting in a clear and smooth soup base.
What is baby tatsoi?
Baby tatsoi is a leafy green Asian vegetable similar to bok choy but with a milder, sweeter flavor and spoon-shaped leaves.
What is tuong ot toi?
Tuong ot toi is a Vietnamese chili garlic sauce served on the side to add heat and flavor to the soup.
How many servings does this recipe provide?
This recipe is designed to be divided among six serving bowls.
Can I use store-bought chicken stock?
Yes, the recipe calls for 8 cups of chicken stock as the base, which can be store-bought or homemade.
How do I assemble the soup bowls?
Divide noodles among bowls, top with shredded chicken, scallions, cilantro, mint, and tatsoi, then ladle hot broth and bok choy over the top.
Is this recipe gluten-free?
Generally yes, as rice noodles are gluten-free, but check your chicken stock and hot sauce labels to ensure they are certified gluten-free.
What herbs are used for garnishing?
The soup is garnished with fresh cilantro leaves, mint leaves, and finely chopped scallions.
How long does it take to cook the bok choy?
The chopped bok choy should simmer in the broth for 5 to 10 minutes until it reaches a tender consistency.
Should the garlic be minced or whole?
The garlic cloves should be peeled but can be left whole or lightly smashed as they are strained out later.
How do I prepare the chicken after cooking?
Once cooled, discard the bones and tear or shred the meat into bite-sized pieces.
Can I substitute the baby tatsoi if I cannot find it?
Yes, you can substitute it with more bok choy, spinach, or other mild Asian greens.
Why do I rinse the noodles in cold water?
Rinsing in cold water stops the cooking process and prevents the rice noodles from becoming too mushy or sticking together.
What does CSA mean in the description?
CSA stands for Community Supported Agriculture, a system where consumers buy local produce directly from a farmer.
Is this soup served hot or cold?
This is a hot noodle soup, served immediately after the boiling broth is ladled over the fresh ingredients.
How much ginger is required?
The recipe calls for 2 tablespoons of fresh, coarsely chopped ginger.
Can I make the broth in advance?
Yes, you can prepare and strain the broth ahead of time and reheat it when you are ready to serve.
What is the role of scallions in this dish?
Finely chopped scallions are used as a fresh topping to provide a mild onion flavor and bright color.
How do I ensure the noodles are 'silky'?
Properly soaking and then briefly boiling the rice noodles as directed ensures they achieve the perfect silky texture.
Can I add other vegetables to the soup?
While this recipe focuses on bok choy and tatsoi, you can add mushrooms, carrots, or snap peas if desired.
Is this soup spicy?
The soup itself is mild and aromatic; heat is added by the individual using the Vietnamese hot sauce on the side.
What is the total amount of herbs used?
You will need 1/2 cup of fresh cilantro leaves and 1/2 cup of fresh mint leaves, both divided between the broth and the garnish.
How much bok choy do I need?
The recipe requires one pound of chopped bok choy.