This is my version of a hearty, winter soup, Vietnamese style! Great by itself or with some white/ brown rice. I prefer to start with a whole chicken to make the stock but you can opt to use the boxed or canned chicken stock.
To make the stock, bring a large pot of water to boil, add salt and the whole chicken and lower the heat to medium-low for a slow simmer for 1.5 hrs. Remove chicken from stock and let it cool on a large plate. Check that the chicken is done by poking a fork/chopstick into the side of the chicken to make sure that the juice is clear and not pink or red. Once chicken is cooled, shred chicken into thin strips. Note, you will have leftover chicken. Before using the chicken stock, skim off the top with a laddle remove scum and grease.
- 8 cups of chicken stock (homemade or purchased)
- ½ cup chopped onion
- 3 carrots, sliced
- 1 lb Yukon gold potatoes, roughly chopped
- 2 leeks, cleaned and roughly chopped (optional)
- ½ head of cabbage, roughly chopped
- 2 cups of chopped or shredded cooked chicken
- 5 tbsp fish sauce
- black pepper to taste
- 1 sprig of chopped green onion for garnish
1. Bring chicken stock to boil and add onions, carrots and potatoes.
2. Season the soup with fish sauce and black pepper. Lower heat to medium-low and cook until carrots and potatoes are cooked, about 45 minutes.
3. Add to the soup, the chopped or shredded chicken, the leeks and the cabbage. Bring soup to a simmer for 10-15minutes until the cabbage is soft and bright green.
4. Garnish soup with chopped green onions to serve.