Preparation 10 minutes
Cooking time 20 minutes
Servings4
Vietnamese Soup with Chicken Breast Roast
This totally tasty, hearty soup is a sure crowd pleaser.
List of ingredients
- 300 g Flamingo chicken breast roast, cut in strips
- 1.5 l (6 cups) chicken broth
- 1 cinnamon stick
- 2 star anises
- 3 cloves
- 1 package rice vermicelli
- 2 cups bean sprouts
- 6 white mushrooms, minced
- 1 carrot, julienned
- 16 ml (1 tbsp.) fresh ginger, chopped
- 1 garlic clove, chopped
- 15 ml (1 tbsp.) fish sauce (nuoc-mâm)
- 15 ml (1 tbsp.) hoisin or soy sauce
- 3 ml (½ tsp.) sesame seed oil
- ½ cup fresh cilantro leaves
- ¼ cup Thai basil (if desired)
- ¼ cup green onions, chopped
- 1 lime, cut in quarters
Preparation
- In a medium-size saucepan, bring chicken broth, cinnamon, star anises and cloves to the boil.
- Simmer for two minutes and remove spices.
- Add cilantro, fish sauce, sesame seed oil, green onions, garlic, ginger, mushrooms and julienne of carrots. Simmer over medium heat for two to three minutes.
- Add vermicelli and cook until tender.
- Pour piping hot broth into large service bowls and top with chicken breast roast.
- Serve soup immediately, with hoisin sauce, bean sprouts, cilantro and basil, and two quarters of lime per serving.
Tip
from the chef
- To simplify the broth recipe, replace cinnamon, star anise and clove with a pinch of five-spice powder.