Photograph of the finished Lemongrass Chicken Noodle Soup

Vietnam · Bún gà xáo sả

Lemongrass Chicken Noodle Soup

50 min Hands-on time + 20 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 2.6 lb
  • Photograph of Fresh rice noodles Fresh rice noodles 1.8 lb
  • Photograph of Lemongrass Lemongrass 7.1 oz
  • Photograph of Fresh turmeric Fresh turmeric 3.5 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Shallots Shallots 1.6
  • Photograph of Vietnamese coriander Vietnamese coriander 4.2 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Chilli Chilli 12

Method

  1. 1 Chop the chicken into small pieces and marinate with chopped lemongrass, crushed turmeric, and fish sauce for 20 minutes.
  2. 2 Sauté the shallots, then stir-fry the chicken over high heat for 8 minutes until the pieces are slightly browned and have a turmeric color.
  3. 3 Stir-fry the chicken thoroughly before adding water; this step makes the broth fragrant and rich in color.
  4. 4 Pour in 1 liter of hot water, then add the crushed lemongrass stalks and simmer over low heat for 25 minutes.
  5. 5 Skim off the foam continuously during the first 10 minutes to keep the broth clear.
  6. 6 Blanch the rice noodles, then add the chicken and broth, and sprinkle with coriander, green onions, and chili peppers.

With an appliance

  • Pressure cooker 35 min

    Replace step 4: cook under high pressure for 10 minutes, then release the pressure naturally; the broth will be richer than in a regular pot.

Start cooking