Vietnamese Chicken Soup With Rice Recipe

Name: Vietnamese Chicken Soup With Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
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

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

PREP TIME 5m	COOK TIME 20m	TOTAL TIME 25m
YIELD 4 servings

Instructions

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.