Chao gaSubmitted by: REDSTRINGSOUL
IntroductionVietnamese style chicken and rice soup Vietnamese style chicken and rice soup
I prefer using freshly made chicken broth. Boil half a chicken in 10 cups of water for 90 minutes with 1 tsp of salt. Let the broth cool and then refrigerate overnight and skim off the fat. Reserve the chicken and shred as garnish. Proceed as directed.
You can also use canned broth. If you do, be sure to use the low sodium type.
Use Asian medium or long grain rice for this dish. Vietnamese broken rice is good but Jasmine rice will do as well.
Fried shallots (nam phi)
Soy sauce or Maggi seasoning
Number of Servings: 8
Recipe submitted by SparkPeople user MUIMI07.