Vietnamese Ginger Chicken Soup Recipes

VIETNAMESE CHICKEN PHO SOUP (PHO GA)

Steps:

• Char onion & ginger - Heat oil in a 6 litre / 6 quart pot (Note 5) over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.
• Put everything in pot - Add water and remaining Broth ingredients EXCEPT salt. Bring it a simmer, then lower heat so it's simmering VERY gently with the lid on, but open a crack (Note 6).
• Simmer gently 1.5 hours. Scoop off scum (dirty foam) that rises to surface once or twice during the simmering.
• Strain & measure - Remove chicken, then strain broth into a clean pot - you should have 1.5 litres / 1.5 quarts. If you have more, simmer to reduce. If less, top it up with water.
• Salt broth - Add salt, bring broth to a gentle simmer. Broth should be slightly on the salty side - it dilutes when you add the noodles.
• Keep broth warm until ready to serve
• Shred chicken meat, discard bones and skin. (Note 6 Leftover Chicken ideas)
• Place Toppings out on the table.
• Reheat chicken (can briefly dunk in broth!).
• Prepare noodles per packet directions, just prior to serving. Drain very well (excess water dilutes broth).
• Place noodle in bowls. Top with chicken, ladle over 375ml / 1.5 cups broth. Sprinkle with green onion.
• Pile on Toppings of choice, add a squeeze of lime into the broth. Consume immediately!

VIETNAMESE GINGER CHICKEN (GA KHO)

Steps:

• Heat a heavy saucepan on medium high for about a minute until pan is hot, add sugar and turn heat down to medium. Caramelize sugar for about 1 minute. Keep a close watch to make sure sugar is brown, but not burnt.
• Add ginger and stir for about 10 seconds.
• Add remaining ingredients except scallions. Turn the pieces and brown the chicken for about 2 minutes.
• Reduce heat to a simmer. Cook until liquid in the pan is reduced to half. Sauce should be brown and thick. About 10 minutes if you're using boned in whole thighs. If you're using boneless, skinless chicken the cooking time is reduced to about 6 minutes. Over cooking will make the meat tough.
• Garnish with scallion and serve with steamed rice.

VIETNAMESE GINGER CHICKEN SOUP

Steps:

• Blacken ginger and onions by threading on a metal skewer and holding over a gas burner flame and turning until scorched on all sides (1-2 minutes).
• Leave one piece ginger whole, chop the other when cool.
• Combine broth, chicken, fish sauce, peppercorns, blackened onions, and the whole ginger piece in a large saucepan and bring to a boil.
• Reduce heat and simmer, covered, until the chicken is cooked through, about 5 minutes.
• Remove chicken and shred into bite-sized pieces.
• Continue simmering broth for about 20 minutes.
• In the mean time, soak vermicelli in a large bowl of warm water until softened, about 10 minutes.
• Drain and set aside.
• Strain broth, discard solids, and return to a boil.
• Add chopped ginger and scallions, reduce heat and simmer for 5 minutes.
• To serve: divide vermicelli into 4 bowls, tops with bean sprouts and shredded chicken, then ladle over broth.
• Serve with cilantro, mint, and lime on the side.

VIETNAMESE CHICKEN NOODLE SOUP

Steps:

• In a large Dutch oven or stock pot, bring to a simmer the chicken stock, chicken breasts, chicken wings, scallions, garlic, cinnamon sticks, star anise and ginger. Simmer for about 20 minutes. Once the chicken breasts are cooked, remove them, set aside and shred when cooled. Continue to simmer all the other ingredients for 30 minutes. Then strain the broth through a colander to remove the solids and spices.
• Add the mushrooms, fish sauce and noodles to the strained stock. Simmer until noodles are still al dente, 4 to 5 minutes. Scoop some of the noodles into individual bowls. Top with some of the shredded chicken. Ladle lots of broth into each bowl. Garnish with the bean sprouts, jalapenos and fresh mint, and serve with fish sauce, hoisin sauce, Sriracha and lime wedges. Oh my.

VIETNAMESE STYLE CHICKEN DUMPLING SOUP

Steps:

• Place 2 whole chickens and 1 teaspoon salt in a large stock pot with enough cold water to cover. Bring to a boil and skim any impurities. Reduce to medium heat. Add onions, peppercorns, and ginger to stockpot. Skim as needed to clear impurities. Simmer for 3 hours. Strain broth. Adjust seasonings with fish sauce, salt, sugar and white pepper as needed.
• To make dumplings: Soak dried wood ear mushroom in hot water for 15 minutes and then mince. Chop cabbage and sprinkle with salt to drain excess liquid. Lightly saute scallions, ginger, and shallot in vegetable oil until translucent and let cool.
• Add shallot, scallions, jicama, wood ear, garlic, cabbage and cilantro to meat mixture. Add fish sauce and black pepper. Adjust as needed. Test mixture by dropping a small amount in a pot of boiling water and cooking through. Remove from the water, taste, and adjust seasoning, if necessary, before wrapping in dumpling.
• Place about 1 teaspoon of the chicken and shrimp mixture in the center of a dumpling wrapper. Lightly wet the edges of the dumpling with water. Fold over the wrapper and press to seal. Repeat with remaining filling and wrappers.
• Assembly: Peel and julienne baby ginger. Cook dumplings right before service, in boiling, salted water for approximately 3 minutes, or until they float to the surface. Heat the broth in a large pot. Add the cooked dumplings and finish with cilantro, scallions and baby ginger.

VIETNAMESE-STYLE CHICKEN CURRY SOUP

Steps:

• Heat oil in a large stock pot over medium heat. Cook chicken and onions in oil until onions are soft and translucent; remove onions and chicken from pot and set aside.
• Saute shallots in pot for about 1 minute, then stir in garlic, ginger, lemon grass and curry powder. Continue to cook for about 5 minutes, then stir in bell pepper and carrots. Return chicken and onion to pot and stir in chicken broth, water and fish sauce. Season with lime leaves, bay leaf and red pepper flakes.
• Bring to a boil and introduce potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer 40 to 60 minutes, until potatoes and chicken are tender. Garnish each dish with a sprig of fresh cilantro.

VIETNAMESE CHICKEN NOODLE SOUP

Steps:

• Chicken stock:
• Bring chicken, onion, carrots, celery, and 5 quarts water to a boil in a large heavy pot. Reduce heat and simmer, skimming surface occasionally, until broth is flavorful and reduced by one-fourth, about 2 hours.
• Strain stock through a fine-mesh sieve into a large bowl; discard solids. (You should have about 4 quarts). Let cool, then cover and chill.
• DO AHEAD: Stock can be made 5 days ahead. Let cool, then cover and chill.
• Soup:
• Rub chicken legs with five-spice powder, grated ginger, 1 tablespoon salt, and 1 tablespoon sugar; let sit 15 minutes.
• Meanwhile, heat broiler. Spread out halved ginger and onions on a rimmed baking sheet and broil, turning occasionally, until charred all over, 15-20 minutes. Add lemongrass, cardamom, star anise, cinnamon, and cloves to onions and ginger and broil until lightly charred and fragrant, about 1 minute.
• Transfer onion mixture to a large heavy pot. Add chicken stock and fish sauce and bring to a boil. Add seasoned chicken, reduce heat, and simmer until chicken is just cooked through, 20-25 minutes.
• Using tongs, transfer chicken to a plate. Let cool slightly, then remove skin and bones; discard. Shred meat. Continue to simmer broth until it reduces slightly and flavors concentrate, 50-60 minutes. Season with more salt and/or sugar, if desired. Strain into a large bowl or clean pot.
• Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; set aside. (Keep pot of boiling water handy for reheating noodles.)
• Just before serving, return noodle cooking water to a boil. Place noodles in a fine-mesh sieve and lower into hot water to reheat, 30 seconds.
• Divide noodles among warm bowls and add shredded chicken and bean sprouts. Ladle hot broth over, dividing evenly. Serve with Spicy Pickled Shallots, herbs, and lime wedges for squeezing over.
• DO AHEAD: Seasoned chicken broth can be made 2 days ahead. Let cool, then cover and chill. Bring to a boil before serving.

VIETNAMESE CHICKEN SOUP WITH RICE

Steps:

• Bring chicken, kombu, ginger, star anise, cinnamon, cloves, stock, and 2 cups water to a simmer in a large pot over medium heat. Reduce heat to maintain a low simmer and cook until chicken is tender. Transfer chicken to a plate.
• Strain broth through a fine-mesh sieve into a large bowl; discard solids. Return broth to pot and add rice, fish sauce, and palm sugar. Bring to a simmer and cook until rice is very tender, 18-20 minutes. Shred chicken and return to pot; season soup with more fish sauce.
• Divide soup among bowls; top with scallion, jalapeño, cilantro, and onion.

COLD-BUSTING GINGER CHICKEN NOODLE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.
• Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
• Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
• Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.