Hanoi Noodle Soup
Cookbook
Page 143
Cuisine: Vietnamese
asian
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noodle soups
Photo by Zosia
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Zosia
Reviews
2 reviews,
average rating 4.0 / 5
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Fabulous broth! I used the Quickest Chicken Stock (page 157), added the spices (my first time using star anise in soup) and aromatics and simmered while the rice vermicelli soaked.
The soup came together quickly once this was done. Instead of cooking raw chicken pieces in the hot broth, I used the chicken breasts that had poached in the stock. The noodles and chicken were divided up among the soup bowls, the hot broth poured into each and garnishes of minced hot pepper (I used a red Thai chili),... Read more
The soup came together quickly once this was done. Instead of cooking raw chicken pieces in the hot broth, I used the chicken breasts that had poached in the stock. The noodles and chicken were divided up among the soup bowls, the hot broth poured into each and garnishes of minced hot pepper (I used a red Thai chili),... Read more
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A great soup. The broth really makes it. Contrary to instructions, I let the noodles steep a while in the broth to absorb the flavors. I also added bok choy to make the soup a little more substantial.