Hanoi Noodle Soup with Chicken Baby Tatsoi and Bok Choy
Transport your taste buds to the bustling streets of Vietnam with this Hanoi Noodle Soup featuring tender chicken, fragrant spices, and vibrant greens like baby tatsoi and bok choy. This soul-warming dish combines delicate rice noodles with a richly aromatic broth infused with charred onion, fresh ginger, cinnamon, star anise, and cloves. Simmered to perfection, the broth is balanced with a dash of fish sauce and a medley of bright toppings, including crisp bean sprouts, zesty lime wedges, and fresh cilantro. Ready in just over an hour, this easy, restaurant-quality soup is a nutritious, comforting meal ideal for weeknight dinners or a cozy weekend treat. Perfect for fans of Vietnamese cuisine, this bowl is a celebration of bold flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 1 pound Chicken thighs (boneless, skinless)
- 2 cups Baby tatsoi
- 2 heads Bok choy (small, quartered)
- 1 Yellow onion (halved)
- 1 inch piece Fresh ginger (sliced)
- 1 Cinnamon stick
- 2 Star anise
- 5 Cloves
- 2 tablespoons Fish sauce
- 6 cups Chicken broth
- 2 cups Water
- 2 Green onions (sliced thinly)
- 1 cup Cilantro (chopped)
- 4 Lime wedges
- 1 cup Bean sprouts
- to taste Salt
- to taste Black pepper
- 1 tablespoon Vegetable oil
Instructions
Bring a large pot of water to a boil. Cook the rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
In a large stockpot, heat the vegetable oil over medium heat. Add the halved onion (cut side down) and sliced ginger. Char them for 2-3 minutes until lightly browned.
Add the chicken thighs to the pot along with the cinnamon stick, star anise, and cloves. Pour in the chicken broth and water. Bring to a boil, then reduce the heat to a gentle simmer.
Skim any foam or impurities that rise to the surface. Simmer for 25-30 minutes until the chicken is cooked through and the broth is fragrant.
Remove the chicken from the pot and shred it into bite-sized pieces. Set aside.
Strain the broth through a fine mesh strainer to remove any solids. Return the clear broth to the pot and stir in fish sauce, salt, and black pepper to taste.
Bring the broth back to a gentle simmer. Add the bok choy and cook for 2-3 minutes until slightly tender. Stir in the baby tatsoi and cook for another minute, then turn off the heat.
Assemble the bowls by dividing the cooked rice noodles, shredded chicken, bok choy, and tatsoi evenly among four bowls.
Ladle the hot broth over the ingredients in each bowl, making sure the vegetables and chicken are submerged.
Top each bowl with sliced green onions, chopped cilantro, and a handful of bean sprouts. Serve with lime wedges on the side.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 7318 mg | 318% | |
| Total Carbohydrate | 124.1 g | 45% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 24.3 g | ||
| Protein | 166.8 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1358 mg | 104% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 5446 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
