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Fresh, vibrant and easy, these Vietnamese Chicken and Rice Soup Bowls take 30 minutes and are so delicious you'll crave them again and again!
Do you have a favorite cuisine? You might be guessing one of mine, since I'm posting these Vietnamese Chicken and Rice Soup Bowls - and you'd be right. Although I love how each country around the world has its own specialties with wonderful and unique characteristics, I must say Vietnamese food is in my top five favorites.
Why? I think Wikipedia explains it perfectly:
"Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of dairy and oil, complementary textures, and reliance on herbs and vegetables. With the balance between fresh herbs and meats and a selective use of spices to reach a fine taste, Vietnamese food is considered one of the healthiest cuisines worldwide."
All those things are true about these Vietnamese Chicken Rice Soup Bowls. On top of that, you can put this fabulous meal together in just 30 minutes!
I also love that, while the soup itself is a recipe, the toppings and add-ons are quite variable. I used thinly sliced rotisserie chicken, red cabbage, mango, cucumber, carrots and chopped peanuts along with the chicken. You could also use sugar snap peas, snow peas, Nappa cabbage, edamame, bean sprouts, papaya, mandarin oranges, scallions, daikon radish, bell pepper, avocado... Really, whatever you love and looks the freshest at your market!
The same is true with the fresh herbs. I used basil and cilantro, but you could also add mint leaves - or use any combination of the three. If you happen to find Thai basil, it will make the flavor even more authentic.
You might not think this really looks much like soup. It's Vietnamese soup! In Vietnam, the "broth" for soup is frequently served separate from the meat and veggies. I decided to use that method as well, to keep the vegetables and herbs super fresh and vibrant. These Vietnamese Chicken Rice Soup Bowls would make a fun buffet; you could have a large bowl of hot rice, a platter of sliced chicken, lots of smaller bowls of fresh veggies and herbs. Add a steaming bowl or pitcher of the delicious, fragrant broth and let everyone design their own pretty bowls.
I call it "broth" for lack of a better word - it's really way more than that. It starts out with garlic, ginger, lemongrass, red curry paste, yellow curry powder and brown sugar, all sautéed together in a splash of coconut oil. After that comes coconut milk and a 15-minute simmer, to marry all the delicious flavors and reduce the coconut milk. Add some chicken stock and you're just about done. Except for the fun part, putting it all together!
Chúc ngon miệng! (That means "Bon Appetit" in Vietnamese.)
- 1 tablespoon coconut oil
- 2 teaspoons finely chopped fresh garlic
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon finely chopped fresh lemongrass
- 1 tablespoon red curry paste
- 1 tablespoon mild yellow curry powder
- 2 tablespoons packed brown sugar
- 28 ounces light coconut milk 2 14-ounce cans
- 2 cups low sodium chicken broth
- 2 tablespoons fish sauce
- ½ teaspoon salt
- 2 cups sliced rotisserie chicken breaset
- 1-½ cups shredded cabbage
- 1-½ cups shredded carrots
- 1 English cucumber seedless, julienne cut into 2 inch strips
- 1 cup thinly sliced mango
- 1 cup thinly sliced fresh basil
- ¼ cup finely chopped fresh cilantro
- ¼ cup coarsely chopped salted peanuts
- small fresh basil and/or cilantro leaves for garnish
- For the rice:
- ¾ cup jasmine rice
- 1 ½ cups water
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Heat coconut oil over medium-low heat in a medium large Dutch oven or soup pot. Add garlic, ginger, lemongrass, red curry paste, curry powder and brown sugar and cook for 2-3 minutes or until very fragrant.
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Add coconut milk, increase the heat to high and bring to a boil. Lower heat to maintain a nice steady simmer and cook, uncovered for 15 minutes, stirring occasionally until reduced to about half the original volume.
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Add the chicken broth, fish sauce and salt and bring to a simmer again. Cook another 5 minutes then remove from heat, cover and keep warm.
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While the coconut milk mixture is simmering, make the rice. Place rice in a medium-size sauce pan. Rinse 3 times by covering the rice with plenty of water and swishing the water with your hand. Drain off as much water as possible in between rinses. After the third rinse, drain well and then add the 1 ½ cups of water. Bring to a boil, then reduce to a steady, low simmer and cook uncovered, until most of the water has evaporated and wet “craters” form on top of the rice. (Watch the rice carefully and don’t let it get too dry.) Cover tightly and remove from heat. Allow to sit 10 minutes, then uncover and fluff with a fork. At this point you can cover it again to keep warm until ready to serve.
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Combine peanuts and the finely chopped cilantro.
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To prepare soup bowls, add ½ cup rice to each of 4 bowls. Working around the bowls, arrange the sliced chicken next and continue with the other veggies. Top with basil leaves, chopped peanuts and cilantro. Ladle coconut milk broth over or along side of the chicken and rice.
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An alternate way to prepare these bowls is to shred the rotisserie chicken and add it to the broth. Combine the veggies in a medium-size bowl. Ladle the broth into 4 individual serving bowls. Top with a scoop of the rice and a pile of the fresh veggies. Garnish with peanuts and fresh herbs.
Catherine says
Dear Chis, This looks too beautiful to eat! It is so colorful and healthy and I am sure delicious. xo Catherine
Anna says
This soup is delicious. Thank you so much for the recipe!
Chris Scheuer says
Thanks Anna, it's one of our favorites!
Marigene says
This truly sounds delicious...a perfect light soup for a warm spring day. The colors are amazingly enticing.
Thanks for sharing the recipe and mouthwatering photos. They are definitely magazine worthy.
Liz says
How did I miss this gorgeous soup???! What a gorgeous way to serve this dish---it would be marvelous for an interactive party! I may have to have an Asian themed dinner club next time around 🙂
annie@ciaochowbambina says
These are the colors and flavors I crave these days! Just delicious!!
Karen @ Seasonal Cravings says
So fresh and full of color. I love this and would happily eat it everyday. Your photos are lovely as always!
Susan says
What a beautiful presentation and the flavors sound absolutely delicious, Chris!
Sandra Garth says
I couldn't wait to share this with my daughter and son-in-law, they love meals like this. No doubt we will love it too. The colors are amazing as is the composition of the bowls and the pictures.
Adina says
Such a gorgeous looking bowl again, Chris. I've only had Vietnamese food once, in Munich, and I loved it. I would like to try this bowl.
Jennifer @ Seasons and Suppers says
This is my kind of soup! I'm such a fan of Vietnamese flavours and all the freshness in the bowl. Not to mention, beautiful!
Annie says
That looks really yummy Grammy
Chris Scheuer says
Aww... thanks Annie! How fun to get a comment from YOU! You would love this now that you have such grown up taste 🙂 love you!
Chris Scheuer says
You should surprise your mom and dad and make this for them!
Maureen says
That is definitely more than 'broth'. I am really looking forward to a get-together with friends and make this soup. It sounds like fun.
Debra Eliotseats says
You had me at bowl (with our new diet trend). I've pinned this into my BOWL board and this broth sounds amazing. Chris, this is probably on our menu this week!
Laura | Tutti Dolci says
We're in the midst of another rainy weekend and these vibrant, flavorful rice bowls are just what I'm craving. Gorgeous!
Kathy says
Thanks for the beautiful recipe. I am definitely going to make this, but you don't tell us if a particular rice is best or the amount. Would you please let us know.
Chris Scheuer says
Thanks so much Kathy for point that out. I've added the rice/water and amounts to the recipe. I love having extra "eyes" out there!
Teresa Davis says
Is there an alternative to the brown sugar? My husband cannot have any refined sugars (incl. honey, agave, etc.). Not due to diabetes - it's the result of stomach sugary.
I'm curious - is sugar used in similar recipes in Vietnam? Or is it more common here in the US due to our sugar obsession?
Chris Scheuer says
Hi Teresa, the sugar sort of" tames" and also enhances the curry and spices in the curry paste. In Vietnam, it's not uncommon to see sugar in some dishes but it's definitely in not all.. There are lots of wonderful Vietnamese and other Asian dishes without sugar. I think this would be good without the sugar, just not quite the same. Is there anything you can have as a sweetener?
Teresa Davis says
Thanks, Chris. I omit or use apricot jam with no added sugar.
Chris Scheuer says
I would try adding a scoop of that. I bet it would be delicious!
Susan says
Beautiful bowls of color and contrasting flavors and textures! Food doesn't get much fresher than this, Chris. I loved reading the Wikipedia description too. Great shots! I think I spy Scott and his tripod in the spoon 🙂
Chris Scheuer says
Haha Susan, your vision is very astute! He does have to get in the picture every now and then! Thanks for your kid words 🙂
Tricia @ Saving Room for Dessert says
Oh my goodness - I can't stop looking at this beautiful rainbow of color! Vietnamese and Korean are my favorite Asian cuisines because they are so fresh and not covered up with gummy sauces. Love the coconut, ginger and the wonderful addition of mango - brilliant! Have a lovely weekend 🙂
Jeff says
Your photographs are absolutely stunning. the rice bowls look so appetizing. Thanks for the post.
Chris Scheuer says
Thanks Jeff!
cheri says
Gorgeous!! Vietnamese is my favorite kind of food and you captured how wonderful it is in this amazing soup.
Abbe@This is How I Cook says
Looks great Chris! Vietnamese is one of my faves and this is a great take on some of their dishes! In fact the other day I just made Vietnamese chicken pho for some friends of mine. Can't ever have to much!
Ginny Hartzler says
Our family loves Vietnamese food! I have tasted their chicken soup made by a chef. I is delicious. But this is fabulous! So pretty, and a great idea to separate everything and have a fun buffet!
Vicki V says
Just beautiful!! You should sell art prints of your beautiful cuisine.
Vicki V says
Just beautiful!!
sue | theviewfromgreatisland says
Oh my gosh Chris, you've outdone yourself! This looks so much better than anything I've ever gotten in a Vietnamese restaurant ~ I'm craving it now!