Hanoi Noodle Soup with Chicken, Baby Tatsoi, and Bok Choy

Name: Hanoi Noodle Soup with Chicken, Baby Tatsoi, and Bok Choy
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 8 cups chicken stock; 2 tbsp. coarsely chopped fresh ginger; 3 cloves garlic, 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. 1/2"-wide bahn pho (Vietnamese rice noodles); 3 tbsp. finely chopped scallions; 4 oz. baby tatsoi; Tuong Ot Toi (Vietnamese hot sauce)

Serves
serves 6

CHRISTOPHER HIRSHEIMER

Baby tatsoi, sometimes called spinach mustard, has been an Asian staple for thousands of year. Its mustardy taste makes it a favorite for Vietnamese dishes.

Ingredients

8 cups chicken stock
2 tbsp. coarsely chopped fresh ginger
3 cloves garlic, 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. 1/2"-wide bahn pho (Vietnamese rice noodles)
3 tbsp. finely chopped scallions
4 oz. baby tatsoi
Tuong Ot Toi (Vietnamese hot sauce)

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Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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.