Vietnamese Chicken and Rice Soup

Recipe courtesy of Bobby Deen
Show: Not My Mama's Meals Episode: Asian Take-Out
TOTAL TIME: 1 hr 15 min
Prep: 10 min
Inactive Prep: --
Cook: 1 hr 5 min
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 Cornish game hen (about 1 1/2 lbs)
  • One 3-inch piece ginger, peeled and smashed
  • 5 to 6 cups low-sodium chicken broth
  • 1/2 cup jasmine rice, rinsed
  • Fish sauce
  • Freshly ground black pepper
  • Sliced green onions, for garnish
  • Chopped fresh cilantro, for garnish
recipe tools

Directions

Place the game hen and ginger into a 4-quart pot and cover with 5 cups chicken broth, reserving the remaining cup to thin out porridge, if desired. Bring to a boil, and then reduce to a simmer. Skim any foam or impurities from the top. Add the rice, cover, and cook on low for 1 hour; the chicken will become tender and the rice will expand and form a porridge-like consistency. Remove the game hen, cool briefly, and shred the meat. Discard skin and bones and add the shredded meat back to the pot. Remove the ginger. If a thinner soup is desired, add the additional chicken broth to desired consistency. Season with fish sauce and freshly ground black pepper. Serve hot, sprinkled with green onions and cilantro.
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