Friday, October 15, 2010
French Fridays with Dorie: Spicy Vietnamese Chicken Noodle Soup
This week, I really did have a French Friday with Dorie. I had planned on making this Vietnamese chicken noodle soup yesterday, but there was a certain ill-timed nap before my dance class (which I signed up for in a moment of temporary insanity in which I forgot that I am terrible dancer), and I never got to it. As it turns out, I probably could have thrown this together last night. This soup, which has a surprisingly deep, complex flavor, came together very quickly and easily.
I was very excited about making this soup because I adore pho, a Vietnamese noodle soup with a rich, delicious broth. Perhaps I set my expectations a bit too high, but I didn't love this as much as I thought I would (or as much as Andrew professed to love it while eating his second bowl). The fact that I over-poached my chicken, making it tough, did not help. That being said, I liked this very much. The flavors of garlic, ginger, and star anise made a delicious base for the broth, and the coconut milk gave it a touch of richness. Because I have had a bad experience with (probably low quality) fish sauce in the past, I ended up using less than half of what the recipe called for, and I thought that gave it a nice, subtle touch of salty flavor. We topped our bowls of soup with sriracha (because we are a spicy food loving household), and we both thought the added heat was a perfect finish.
To see how everyone else liked their Vietnamese chicken noodle soup, head over here.