soupe vietnamienne
This Vietnamese soup is light, full of flavor, and perfect for warming up after a long day. With its Asian aromas and fresh ingredients, it offers a true moment of travel without leaving your kitchen.
Équipement
- Large Pot
Ingrédients
- 1 liter Water
- 1 Yellow Onion Cut in half and grilled
- 5 cm Fresh Ginger Slightly crushed and grilled
- 2 pieces Star Anise
- 1 Cinnamon Stick
- 4 grains Coriander Seeds
- 1 tbsp Fish Sauce
- 1 tsp Sugar Preferably cane sugar
- 150 g Rice Noodles
- 200 g Chicken Breast Thinly sliced
- 1 handful Fresh Bean Sprouts
- to taste Fresh Coriander Leaves
- 2 sprigs Green Onions Finely chopped
- 1 piece Lime Cut into wedges
- 1 small Red Chili Pepper Optional
Instructions
- Grill the onion and ginger in a dry pan for a few minutes until slightly charred. This enhances the depth of flavor.
- Add the water, spices (star anise, cinnamon, coriander), fish sauce, and sugar to a large pot.
- Bring to a boil, then lower the heat and simmer gently for 30 to 40 minutes.
- Strain the broth through a fine sieve to remove the solid residues, leaving a clear and aromatic base.
- Soak the rice noodles in warm water for about 20 minutes until softened.
- Cook the noodles in boiling water for 2-3 minutes. Rinse with cold water to stop the cooking and prevent sticking.
- Place the noodles in individual bowls. Add the thinly sliced chicken (it will cook in the hot broth).
- Pour the boiling broth over the noodles and chicken in each bowl.
- Top with bean sprouts, coriander, green onions, lime wedges, and optional chili.
Notes
Feel free to swap ingredients based on what you have on hand. This soup is incredibly versatile!