Hanoi Noodle Soup with Chicken, Baby Tatsoi, and Bok Choy
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.
Yield: serves 6
- 8 cups chicken stock
- 2 tbsp. coarsely chopped fresh ginger
- 3 cloves garlic, peeled
- <sup>1</sup>⁄<sub>2</sub> cup fresh cilantro leaves
- <sup>1</sup>⁄<sub>2</sub> cup fresh mint leaves
- 2 whole chicken breasts, bone in
- 1 lb. bok choy, chopped
- <sup>1</sup>⁄<sub>4</sub> lb. 1/2"-wide bahn pho (Vietnamese rice noodles)
- 3 tbsp. finely chopped scallions
- 4 oz. baby tatsoi
- <i>Tuong Ot Toi</i> (Vietnamese hot sauce)
- 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.
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