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Thursday, February 9, 2012

Hanoi Noodle Soup with Chicken, Baby Tatsoi and Bok Choy



From the kitchen of One Perfect Bite...This is a wonderful soup for lunch or a light supper. I make it often because it comes together quickly and the ingredients I need to make it are readily available. While I live in a small city, the presence of a university assures there are ethnic markets for Asian, Indian and Hispanic ingredients. As a matter of fact, it's easier to buy those ingredients here, than it was when I lived on the Jersey side of the Lincoln Tunnel. Today's soup is a cross between Hawaiian Chicken Long Rice and Vietnamese pho, and if you enjoy either of those dishes, you'll love this soup. It starts with a good chicken broth that's given a flavor boost with the addition of aromatic vegetables and herbs. The broth is used to poach chicken and an assortment of Asian vegetables until they are tender but still retain their crunch. The vegetables used here are the leaves and stems of bok choy, or Chinese cabbage, and a vegetable called tatsoi, which is a member of the mustard family that has spinach-like leaves that have some tang. The tatsoi can be omitted if you are unable to find it. While the vegetables steam away, the rice noodles are soaked and briefly cooked. If you are unable to find fresh rice noodles, use the dry version and cook them according to package instructions. The soup is built in layers in bowls that are chock full of noodles and vegetables swimming in broth. This is good stuff and it is guaranteed to warm winter weary souls. You will want to add salt and pepper to the broth before ladling it into bowls, and, if you do not want to pass hot sauce at the table, add it, or pepper flakes, at this point as well. I hope you will try this soup. Not only is it delicious, it is also quite low in calories and I think you'll love the freshness of the vegetables that are used to make it. Here's the recipe.

Hanoi Noodle Soup with Chicken, Baby Tatsoi and Bok Choy...from the kitchen of One Perfect Bite adapted from Saveur Magazine

Ingredients:
8 cups chicken stock
1/2 cup coarsely chopped onion
1/4 cup coarsely chopped fresh ginger
6 garlic cloves peeled and crushed
1/2 cup fresh cilantro (leaves), divided use
1/2 cup fresh mint (leaves), divided use
2 bone-in chicken breasts
1-1/2 pounds baby bok choy, chopped crosswise in 1/2 inch pieces
1/4 pound bahn pho (1/2-inch wide Vietnamese rice noodles)
1/4 cup finely chopped scallions
4 ounces baby tatsoi (baby)
Optional: Tuong Ot Toi (Vietnamese hot sauce), Sriracha or hot pepper flakes


Directions:

1) In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, 1/4 cup each of the cilantro and mint leaves, and chicken. Simmer until chicken is cooked through, about 20 to 30 minutes. Do not overcook chicken. Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat.
2) Meanwhile, soak noodles in hot water until softened, about 5 to 10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water.
3) Add bok choy to broth and simmer 5 to 10 minutes.
4) Divide noodles among six bowls. Add chicken pieces, scallions, remaining 1/4 cup each mint and cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi or Sriracha. Yield: 6 servings.









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32 comments :

Ginny said...

This looks just lovely, I can almost smell it now! Our favorite food is soup.

Christine's Pantry said...

This looks so good.

Reva said...

Soup looks awesome.. perfect for this winter..
Reva

Merisi said...

The ingredients list alone made my mouth already water, and then the picture, utterly tempting!

I hope the people in your house adore and worship you, knowing that they have a godess in the kitchen!

Big Dude said...

I'm a big fan of chicken broth based Asian soup and know I would enjoy this flavor packed version.

StephenC said...

I used to find tatsoi at a farm truck that would come through DC in Spring and Summer. It is swell. Haven't seen it in a long time. Love the soup concept.

Becki's Whole Life said...

Your soup sounds divine, Mary. I am a huge fan of the flat rice noodles and they would be perfect as part of a chicken soup. The flavors in here sound wonderful and the mint is unexpected - I love that addition!

The Blonde Duck said...

I bet I could make this!

Kim said...

I really like this kind of soup too, it's light, tasty, easy to prepare and it's quickly on the table!

Jenn said...

Sounds absolutely wonderful! I've never seen tatsoi before, but than again, I've never really looked. Will have to keep my eyes open for it, there is a great Asian market right down the road from us. Thanks for sharing!

Food, Fun and Life in the Charente said...

This sounds wonderful, just the sort of soup that we would both like. Keep well Diane

Rosemary said...

I wish I didn't have to omit the tatsoi - - I so want to make this soup to be exactly the same as you pictured it! Beautiful. Looks so fresh.

Tanna at The Brick Street Bungalow said...

Mmmmmmm... good! blessings ~ Tanna

bellini said...

A nice warming bowl of soup seems perfect for this time of year Mary.

Lynda said...

I'm cold right now and wish for a bowl of your soup Mary. It looks lovely and I love the freshness of the ingredients. I won't be able to find tatsoi, but that won't stop me from trying the rest.
Have a wonderful day.

France@beyondthepeel said...

I have all these things in my house right now. What a lovely light lunch soup. I love Pho so I'm sure to love this too.

annie said...

Mary, This looks so good and I love to have a recipe that comes together quickly for those nights when you are tempted to order in.
xo
annie

Amrita said...

This is an interesting soup, Mary, and I love how it all comes together. And yes, a bonus is the easy availability of all the ingredients in the pantry. I'm sure it makes a lovely, hearty meal and I will try it sometime at home!

Becka (The Elegant Eggplant) said...

This looks SOO good!! I love pho.. totally making this!!

Barbara said...

I always get hung up on the plates and bowls, Mary. Love this one.
I make an udon noodle soup, somewhat similar (got the recipe from Nigella) and I love it because you can use up small portions of leftover veggies. Imagine you can do that here, too. I've never used mint, though. Will try that.
(I've worked way ahead on Game Changers because we have so much company this time of year in Florida. Hopefully, there won't be too many duplicates, if any.)

Sue/the view from great island said...

I've never cooked with Pho noodles, I have to go out and track some down, this looks healthy and refreshing.

Valerie said...

What a delicious take on chicken noodle soup! It's just what's needed to survive the last few weeks of winter. :D

Anna said...

So very tasty! I love the addition of baby bok choy. Have you ever tried snow pea leaves? They are my favorite asian green! MMM!

Francy said...

Given here is almost impossible to find some of the ingredient of this fantastic soup.. I will continue to admire it in this post!! delicious!!

nanny said...

another great recipe....I love bok choy!

Joanne said...

Mmm this winter weary soul definitely needs some of this in her life!

Betty said...

I love pho, so this would be right down my alley! A bowl of steaming soup is always welcome at the end of a long day. :)

tearinguphouses said...

my best friend makes a soup like this i've been meaning to try. sounds delicious!

Pari said...

Looks so good, perfect for this weather.


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Turmericnspice said...

perfect for a cold day like today

Claudia said...

I love pho - in fact was thinking about having it this weekend - but here you are with a similar one - it's all in the timing!

Deb in Hawaii said...

This soup looks wonderful--delicious comfort food. ;-)

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