Vietnamese-Style Noodle Soup with Chicken and Napa Cabbage

Name: Vietnamese-Style Noodle Soup with Chicken and Napa Cabbage
Yield: Serves 4
Cuisine: Asia, Vietnamese
Ingredients: 8 ounces, thick rice noodles; 5 cups, low-sodium chicken broth; 4 medium cloves, garlic, smashed and peeled; 2 inch piece, fresh ginger, peeled, cut into 1/8-inch rounds, and smashed; 2 , star anise; 3 tablespoons, Asian fish sauce; 1 tablespoon, soy sauce; 2 teaspoons, granulated sugar; 12 ounces, boneless, skinless chicken thighs, trimmed of excess fat; , Table salt; 1/2 , medium Napa cabbage, rinsed and sliced thin crosswise (about 4 cups); 2 , scallions, white and green parts, sliced thin on an angle; 1/2 cup loose-packed, fresh mint leaves, torn in half if large; 1/2 cup loose-packed, fresh cilantro leaves; 2 tablespoons, chopped unsalted roasted peanuts; , lime wedges

Main Courses
Asia
Vietnamese
Fruits & Vegetables
Poultry
Vegetables
Chicken
Weeknight
Soups

Appears in Cook's Illustrated March/April 1999

This Vietnamese-inspired chicken noodle soup uses canned chicken broth to save time and plenty of fresh herbs to add bright flavor.

SERVES 4

TIME 50 minutes

Why This Recipe Works

This is a members' feature.