Thursday, October 14, 2010

Vietnamese Spicy Chicken Noodle Soup

Week two for me with French Fridays with Dorie. The assignment, Spicy Vietnamese Chicken Noodle Soup. It was much easier than I imagined, but I did take a short cut. Since I already had some ground spices on hand, I used them instead of the whole spice or seeds. For instance, the recipe called for two points of a star anise, coriander seeds, and white peppercorns. I had ground anise, ground coriander and ground white pepper so I used that instead. Shown here with my fish sauce.

 Otherwise very straight forward recipe. Just a yummed up version of chicken noodle soup. Next time I get a cold, I'm making this. I wanted it a little spicier so I put a dab of thai red curry paste in my bowl.
I got my chinese egg noodles and ginger from C'ville Oriental. Look at how fresh and plump their ginger is.
And if, like me, you're wondering, 'why is Vietnamese soup in a French cookbook'?
Since Vietnam was a French colony years ago, there is still a big influence of Vietnamese food. Lucky French!
The book again is Around My French Table by Dorie Greenspan.


  1. I agree. This would be a great thing to make if you had a cold.

  2. the thought did cross my mind - vietnamese soup? french? lool.

  3. Ha ha, i love the history too and loved the soup too...oh love dat pic coz love to see what stuff everybody added!!