Delicious Hanoi Noodle Soup With Chicken, Baby Tatsoi, and Bok Choy is the traditional dish of the capital city and has been cooked up here for centuries.. The Hanoi and Saigon styles of pho differ by noodle width. Hanoi beef noodle soup is by far the most famous Vietnamese noodle dish. It is served as a bowl of white rice noodles in clear beef broth with thin cuts of beef.
- 8 cups chicken stock
- 2 tablespoons coarsely chopped fresh ginger
- 3 garlic cloves, peeled
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 2 whole chicken breasts, bone in
- 1 lb bok choy, chopped
- 1/4 lb vietnamese rice noodles, 1/2-inch-wide (bahn pho)
- 3 tablespoons finely chopped scallions
- 4 ounces baby tatsoi
- vietnamese hot sauce (tuong ot toi)
- In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, 1/4 cup each of the cilantro and mint leaves, and chicken. Simmer until chicken is cooked through, about 30 minutes.
- Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat. Add bok choy and simmer 5–10 minutes.
- Soak noodles in hot water until softened, 5–10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water.
- Divide noodles among six bowls. Add chicken pieces, scallions, remaining 1/4 cup each mint and cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi.
- Preparation : 15 Minutes
- Cook : 50 Minutes
Nutrition / Serving
- Calories 366.7
- Cholesterol 71.4 mg
- Sodium 604.3 mg
- Carbohydrate 30.1 g
- Protein 30.3 g
Original recipe makes 6 Servings