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.
Yours turned out well. We found that it was more flavourful the second day than it had been the first.
ReplyDeleteFor an easy soup, this was a great one. We ate it over two days, like onewetfoot and it was better the second day.
ReplyDeleteI agree with both of you. I had a bowl for lunch today and I enjoyed it more. If I make this again, I think that I will try the curry version.
ReplyDeleteInteresting readd
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