Vietnamese Chicken Soup With Rice

Ingredients for Vietnamese Chicken Soup With Rice

• 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

• 950ml chicken stock or low-sodium chicken broth

• 240ml glutinous (sticky) rice or sushi rice, rinsed

• 1 tablespoon (or more) fish sauce

• 1 teaspoon palm or light brown sugar

• 1 spring onion, thinly sliced

• 1 jalapeño, thinly sliced

• 1/2 cup coriander leaves with tender stems

• 40g thinly sliced white onion

Bring chicken, kombu, ginger, star anise, cinnamon, cloves, stock, and 475ml 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 spring onion, jalapeño, coriander, and onion.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.