Vietnamese Chicken Soup With Rice
A comforting and aromatic Vietnamese soup featuring tender chicken and sticky rice in a fragrant broth infused with star anise, cinnamon, and ginger. Garnished with fresh herbs and vegetables for a perfect balance of flavors.
Ingredients
- •2 piece skinless, boneless chicken thighs
- •1 piece dried kombu
- •1 piece ginger
- •3 pods star anise
- •1 stick cinnamon stick
- •2 whole cloves
- •4 cups chicken stock or low-sodium chicken broth
- •1 cup glutinous rice
- •1 tablespoon fish sauce
- •1 teaspoon palm sugar
- •1 piece scallion
- •1 piece jalapeño
- •½ cup cilantro
- •¼ cup white onion
Cooking Instructions
- 1.
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.
25 min
- 2.
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.
20 min
- 3.
Divide soup among bowls; top with scallion, jalapeño, cilantro, and onion.
5 min
