Vietnamese Chicken Noodle Bowl

Craving a taste of Vietnam? This recipe unlocks the secrets to a vibrant and flavorful Vietnamese Chicken Noodle Bowl, easier than you think.

Get ready to embark on a culinary adventure and create a restaurant-worthy dish in your own kitchen!

Ingredients

For nailing this Vietnamese Chicken Noodle Bowl, here's what you'll need, and trust me, it's simpler than it sounds! First, grab your aromatics like 1 tablespoon of oil, 2 onions (halved, skin on!), and a ginger piece about 2" long, sliced about 1/3" thick—unpeeled, because we're going rustic, and it's all going to add flavor. This recipe is similar to Vietnamese chicken salad, except that instead of a salad, you have a noodle-based dish

Next, for the noodle bowls, you'll require 360g of dried thin, flat rice noodles (or 600g fresh) and just two green onion stems, cut real fine. Remember, it's all about the deets!

Finally, the fun part—toppings! I'm talking 3 cups of bean sprouts, a small bunch each of Thai Basil, mint, and coriander/cilantro, 2 limes cut into wedges, Hoisin sauce, Sriracha, and optional red chilies. Now, isn't that a rainbow of deliciousness?!

Broth Preparation

I'm telling you, the broth is where the magic happens! First, blacken halved onions and ginger slices in oil – it's okay if they look a bit scary, you're drawing out a smoky flavor.

Next, toss the charred bits into a big pot with water chicken, star anise, cinnamon, cloves, fennel, coriander seeds, and fish sauce. Don't forget the sugar! For a quick way to get dinner ready, you could always try a simple curry recipe.

Simmer gently for 1.5 hours! Now, here's a tip: scoop off the scum that floats to the top. It's like giving the broth a spa day!

Once it's ready, strain it all into a clean pot. Aim for 1.5 liters, add salt, and keep it warm. You're now a broth master, seriously!

Chicken and Noodles

Now that we've got the broth ready to go, let's talk chicken and noodles! I use about half the cooked chicken from the broth – around 750g – shredding it after it's cooled. I discard the bones and skin; we don't need that anymore.

Don't skimp on the noodles! I opt for thin, flat rice noodles – about 360g dried or 600g fresh! Cook 'em *just* before serving, following the package directions, and drain really well, alright? Excess water will dilute that amazing broth! Nobody wants watery broth—yuck!

I like to briefly dunk the shredded chicken in the hot broth before serving. This reheats it, so it's delightfully warm and extra flavorful. This step's important! I think it makes a big difference.

Serving Suggestions

When it comes to serving, you've gotta have your toppings ready to go! I like to lay out all my fresh herbs – Thai basil, mint, and cilantro. Don't skimp! Grab some bean sprouts (about 3 cups should do), lime wedges (two limes cut into quarters), hoisin sauce, Sriracha, and maybe some sliced chili if you're feeling brave.

Now, get your noodles ready just before serving. We don't want soggy noodles! Add a generous pile to each bowl, top with shredded chicken, and ladle about 1 1/2 cups of that amazing broth over it! It's gonna be delish, I promise.

Finally, sprinkle with green onions, pile on your toppings like you're building a flavor tower, and squeeze some lime! Plunge in and enjoy! It's like a flavor explosion in your mouth.