Vietnamese chicken soup

Use up leftover chicken in this traditional Vietnamese soup.

By GOURMETKOSHERCOOKING.COM
June 27, 2011 15:33
Tortialla Soup

Tortialla Soup 311. (photo credit: GOURMETKOSHERCOOKING.COM)

 
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VIETNAMESE CHICKEN SOUP

2 tablespoons oil
4 carrots, thinly sliced
2 stalks celery, thinly sliced
2 teaspoons minced garlic
12 cups chicken broth
4 ounces rice noodles or vermicelli
3 cups cubed cooked chicken
2 scallions, thinly sliced
¼ cup hoisin sauce
¼ cup sesame sauce
½ teaspoon hot pepper sauce

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1. Heat oil in a large stockpot over medium-high heat.

2. Add carrots, celery and garlic and sauté for about 5 minutes.

3. Add broth and bring to a boil.

4. Add rice noodles or vermicelli and return to a boil.

5. Cook, uncovered, until noodles are ready.



6. Stir in remaining ingredients and heat through.

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