Vietnamese Chicken and Rice Soup

I love chicken with rice. And it seems it’s eaten together all over the world! Here is a delicious soup inspired by Vietnamese flavors. It’s so good you’ll really want more!

Here’s How You Do it:

Start by cooking the chicken. I got some chicken legs for soup at an Asian market. The drumsticks were cut and the marrow of the bone exposed.

If you can’t find any like this, ask the butcher to cut some. It’s really important to the flavor of the broth.

Add the chicken drumsticks, water, salt, garlic, dried kelp (optional, but adds a lot of flavor) and fish sauce to a heavy kettle. Bring the water to a boil, then reduce the heat and simmer for about 20 minutes.

While it’s simmering, heat the oil in a heavy skillet.

Sauté the garlic, ginger and rice until the rice becomes slightly opaque and browned slightly, about 2-3 minutes.

After chicken has simmered, add the rice mixture to the broth. Simmer another 15 to 20 minutes.

Carefully remove the chicken and set aside to cool. When it is cooled enough to handle, remove all the meat and discard the bones and cartilage.

Add the meat back to the broth and simmer gently for about 10 more minutes, or until the rice is slightly over cooked.

Add salt and pepper to taste.

Serve hot with jalapeño, cilantro, scallions and chopped peanuts for garnish.

© Copyright 2021 The Lazy Gastronome

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Vietnamese Chicken and Rice Soup

Chicken and rice is eaten all over the world. Here is a delicious Vietnamese inspired soup to warm your belly.

Course: Main Course, main dish, Soup

Cuisine: Asian, Vietnamese

Keyword: asian, chicken, garlic, ginger, rice

Servings: 4 servings

Author: HelenFern

Ingredients

• 2 pounds chicken drumsticks, bone cut
• 1-1/2 quarts water (6 cups)
• 1 teaspoon salt
• 1 clove garlic, crushed
• 1 Tablespoon fish sauce
• 1/8 cup dried kelp
• 1 Tablespoon peanut oil
• 2 large cloves garlic, sliced thin
• 1 Tablespoon fresh grated ginger root
• 1/2 cup raw long grain jasmine rice

Garnishes

• chopped cilantro
• chopped peanuts
• sliced scallions (green onion)
• thin sliced jalapeño

Instructions

1. Start by cooking the chicken. I got some chicken legs for soup at an Asian market. The drumsticks were cut and the marrow of the bone exposed. If you can't find any like this, ask the butcher to cut some. It's really important to the flavor of the broth.

2. Add the chicken drumsticks, water, salt, garlic, dried kelp (optional, but adds a lot of flavor) and fish sauce to a heavy kettle. Bring the water to a boil, then reduce the heat and simmer for about 20 minutes.

3. While it's simmering, heat the oil in a heavy skillet.

4. Sauté the garlic, ginger and rice until the rice becomes slightly opaque and browned slightly, about 2-3 minutes.

5. After chicken has simmered about 20 minutes, add the rice mixture to the broth. Simmer another 15 to 20 minutes.

6. Carefully remove the chicken and set aside to cool. When it is cooled enough to handle, remove all the meat and discard the bones and cartilage. Add the meat back to the broth and simmer gently for about 10 more minutes, or until the rice is slightly over cooked.

7. Add salt and pepper to taste.

8. Serve hot with jalapeño, cilantro, scallions and chopped peanuts for garnish.

Recipe Notes

© Copyright 2021 The Lazy Gastronome

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