Elizabeth Stree Café's Vietnamese Chicken Soup With Rice

bon appétit soup/stew southeast asian asian chicken jalapeño cilantro rice vietnamese anise dinner wheat/gluten-free

N/A

Serves 4

Source

Ingredients

2 skinless, boneless chicken thighs

1 (4x4-inch) piece dried kombu

1 (2-inch) piece ginger, peeled, crushed

3 star anise pods

1 (2-inch) cinnamon stick

2 whole cloves

4 cups chicken stock or low-sodium chicken broth

1 cup glutinous (sticky) rice or sushi rice, rinsed

1 tablespoon (or more) fish sauce

1 teaspoon palm or light brown sugar

1 scallion, thinly sliced

1 jalapeño, thinly sliced

1/2 cup cilantro leaves with tender stems

1/4 cup thinly sliced white onion

Method

Bring chicken, kombu, ginger, star anise, cinnamon, cloves, stock, and 2 cups water to a simmer in a large pot over medium heat. Reduce heat to maintain a low simmer and cook until chicken is tender. Transfer chicken to a plate.

Strain broth through a fine-mesh sieve into a large bowl; discard solids. Return broth to pot and add rice, fish sauce, and palm sugar. Bring to a simmer and cook until rice is very tender, 18–20 minutes. Shred chicken and return to pot; season soup with more fish sauce.

Divide soup among bowls; top with scallion, jalapeño, cilantro, and onion.