rice noodle

Quick weeknight chicken pho from expert Andrea Nguyen! Shortcut version of traditional Vietnamese noodle soup. 30-minutes. Gluten-free.

Quick Chicken Pho

ginger

green onions

very small (.5 oz | 15 g) bunch cilantro sprigs

coriander seeds

clove

chicken broth

(480 ml) water

(180 to 225 g) boneless, skinless chicken breast or thighs

fine sea salt

(150 g) dried narrow flat rice noodles

fish sauce

Pepper (optional)

Optional extras: Bean sprouts, mint sprigs, Thai basil, cilantro leaves, lime wedges, thinly-sliced chili peppers

"Please help, I'm in the UK and I can't find chicken broth (I think the 365 brand is US) and everything called broth in the UK turns out to be soup! Other than that it's chicken bone broth from Amazon at £32 a jar. Honestly can't be bothered to make it either - looks a nightmare. Does chicken stock from a stock cube work instead? Not a great cook so any help is good. Thanks."

"Hi! \r\nMy husband and I went to 6 stores to find coriander seed but couldn't find it, I do however have ground coriander. Would that work? \r\nHope so I'm trying it tonight. Wish me luck"

"Am looking to make this for my family but wonder how they would reheat it when they are ready to eat it? Does the strained broth store in the fridge and they can simply reheat the broth  when they are ready for dinner?"

"I'm confused.  You mention in the early text adding Star Anise, but I don't see it in the ingredients or instructions."

Prepare the broth ingredients: Peel then slice the ginger into 4 or 5 coins. Smack with the flat side of a knife or meat mallet; set aside. Thinly slice the green parts of the green onion to yield 2 to 3 tablespoons; set aside for garnish. Cut the leftover sections into pinkie-finger lengths, bruise, then add to the ginger.
Coarsely chop the leafy tops of the cilantro to yield 2 tablespoons; set aside for garnish. Set the remaining cilantro sprigs aside.

Toast the broth ingredients: In a 3- to 4-quart (3 to 4 l) pot, toast the coriander seeds and clove over medium heat until fragrant, 1 to 2 minutes. Add the ginger and green onion sections. Stir for about 30 seconds, until aromatic.

Add the broth and bring to a simmer: Slide the pot off heat, wait 15 seconds or so to briefly cool, then pour in the broth.
Return the pot to the burner, then add the water, cilantro sprigs, chicken, and salt. Bring to a boil over high heat, then lower the heat to gently simmer.

the chicken from the broth once cooked: After 5 to 10 minutes of simmering, the chicken should be firm and cooked through (press on it and it should slightly yield).

Continue to simmer the broth without the chicken for another 15 to 20 minutes (for a total of 30 minutes simmering time).

Shred the chicken: Transfer the chicken to a bowl, flush with cold water to arrest the cooking, then drain. Let cool, then cut or shred into bite-size pieces. Cover loosely to prevent drying.
[Emma's note: If the chicken isn't quite cooked through when you begin to shred it, just split it into a few pieces and put it back in the broth for another few minutes until cooked through. The split pieces will quickly cook through.]

Soak the rice noodles in hot water until pliable and opaque. Drain, rinse, and set aside.

Strain the broth: When the broth is done, pour it through a fine-mesh strainer positioned over a 2-quart (2-liter) pot; line the strainer with muslin for superclear broth. Discard the solids. You should have about 4 cups.
Season with fish sauce and sugar (or maple syrup), if needed, to create a strong savory-sweet note.

Finish the pho: Bring the strained broth to a boil over high heat. Put the noodles in a noodle strainer or mesh sieve and dunk in the hot broth to heat and soften, 5 to 60 seconds. Lift the noodles from the pot and divide between the 2 bowls. [Emma's note: I didn't find it necessary to soften my noodles any further. I just added them to the bowls and poured the hot broth over top. However, dunking them in the broth would make them more flavorful!]
Lower the heat to keep the broth hot while you arrange the chicken on top of the noodles and garnish with the chopped green onion, cilantro, and a sprinkling of pepper. Taste and adjust the broth’s saltiness one last time. Return the broth to a boil and ladle into the bowls. Enjoy with any extras, if you like.
[Emma's note: I just left the broth at a low simmer during this last step, rather than bringing it to a boil again. I thought it was plenty hot!]

"I just made this without some of the ingredients but it still turned out absolutely amazing! Delicious!!! thank you"

https://www.simplyrecipes.com/video_src?vid=6006750944001

Asian food needn't be complicated - this simple soup is made in just one bowl, too

Spicy coconut noodle soup

tbsp red curry paste

can coconut milk (use reduced-fat if you prefer)

pack mixed mushroom

rice

beansprout

green chilli,

onions

Heat a saucepan, then fry the curry paste for 1 min. Add the coconut milk and half a can of water, then bring to the boil. Simmer for 5 mins until slightly thickened.

Throw in the mushrooms and simmer for another 2 mins. Stir in the drained noodles, beansprouts and most of the chilli and spring onions, then heat for another min. Serve in deep bowls, scattered with the rest of the chilli and onions.

Make this easy prawn stir-fry for a speedy midweek meal. Our pad Thai recipe uses simple ingredients such as prawns, rice noodles and beansprouts, but you could also add chicken or tofu.

Pad Thai

pack medium rice noodle

tamarind paste

tbsp fish sauce

tsp sugar

garlic

spring onions

vegetable oil

pack large cooked prawn

lime wedges,

Tip the noodles into a large bowl and pour over a <a href="https://www.bbcgoodfood.com/content/top-five-clever-kettles">kettle</a> of boiling water until they are covered. Leave to stand for 5-10 mins until the noodles are soft, then drain well. (You can do this part ahead of time – then just run the noodles under cold water until cool, and toss through a little oil to stop them from sticking.) Next, mix together the tamarind paste, fish sauce and sugar in a small bowl.

Peel and finely chop the garlic. Trim the ends off the spring onions and cut into thin slices about 1cm long. Heat a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> or large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> over a high heat. When it’s really hot (a drop of water should sizzle straight away), pour in the oil and swirl around. Tip in garlic and spring onions. To stir-fry, take a spatula or tongs and toss the veg around the wok so they’re moving all the time. Cook for 30 secs, just until they begin to soften.

Push the vegetables to the sides of the wok, then crack the egg into the centre. Keep stirring the egg for 30 secs until it begins to set and resembles a broken-up omelette.

Add the prawns and beansprouts, followed by the noodles, then pour over the fish sauce mixture. Toss everything together and heat through. Spoon out onto plates. Serve with some chopped peanuts sprinkled over and wedges of lime.

A recipe for Bún Thịt Nướng (Vietnamese Grilled Pork with Rice Noodles)! This refreshing meal pairs rice noodles with marinated and grilled pork, fresh herbs, pickled vegetables, and nước chấm (a seasoned fish sauce) for serving.

Bún Thịt Nướng (Vietnamese Grilled Pork with Rice Noodles)

soy sauce

honey

dark brown sugar

shallots ((3-4 tablespoons), peeled and minced)

lemongrass

garlic (finely minced)

green onions (finely chopped)

cilantro

black pepper

pork shoulder

carrots

cucumber

rice wine vinegar

sugar

water

white vinegar (lemon, or lime juice)

red Thai chiles (stem removed and minced)

canola oil

scallions

Bun rice noodles

lettuce (thinly sliced)

bean sprouts

peanuts (crushed)

To prepare the pork marinade: In a large bowl or large ziploc bag, combine soy sauce, fish sauce, honey, and brown sugar. Mix in shallots, lemongrass, garlic, green onions, cilantro, and black pepper. Add the pork, tossing to coat thoroughly.Refrigerate 30-45 minutes.

To prepare the pork marinade:

Toss the julienned carrots and cucumber in a medium bowl. Add enough rice wine vinegar to cover. Sprinkle with sugar. Cover and refrigerate until ready to serve.

To prepare the carrots and cucumber:

In a medium bowl, whisk together fish sauce, water, sugar, and vinegar until sugar dissolves. Whisk in garlic and chiles. Cover and refrigerate until ready to assemble.

To prepare the nước chấm:

In a small skillet, drizzle canola oil over low heat. Once heated, add the chopped scallions and cook just until the green parts begin to wilt, but are still bright, 2-3 minutes.

To make the scallion oil:

Place a grill, grill pan, or large skillet over medium high heat. Lightly grease with oil. Remove the pork from the refrigerator and allow to sit at room temperature 5-10 minutes.

Once the grill/skillet is heated, grill the meat in a single layer in batches until browned, 1-2 minutes. Flip to brown the other side, another 1-2 minutes. Repeat with remaining pork.

Divide cooked rice noodles among serving bowls. Top with lettuce, cilantro, and bean sprouts, then carrots/cucumber and grilled pork. Brush the pork with the green onion oil. Sprinkle with peanuts and serve immediately with nuoc cham.

To assemble:

James Martin's Asian soup combines a fragrant broth with fish, seafood and light noodles, topped with strong herbs

Hot & sour fish soup

chicken stock

rice noodles

red chillies

raw, tail-on tiger prawns

200 grams/7 ounces skinless salmon fillet

coriander leaves

mint leaves

limes

Put the coriander seeds and galangal or ginger in a saucepan. Pour in the stock, bring to the boil, then simmer gently for 5 mins. Leave to stand for 10 mins.

Meanwhile, cook the noodles following pack instructions. Drain and keep warm. Return stock to the boil. Add the fish sauce, chillies and garlic, reduce the heat and simmer for 2 mins. Add the prawns and salmon, return to a simmer and cook gently for about 5 mins until both are firm and cooked. Add the spring onions, herbs and lime juice, to taste.

Divide the noodles between soup bowls. Using a slotted spoon, lift out the prawns and fish, and place on the noodles. Season the hot stock, pour into the bowls and serve with Spring rolls on the side.

Thai Ginger Chicken Salad

Thai chiles, sliced

lime juice

gluten-free fish sauce (such as the Thai Kitchen brand)

½ garlic clove, chopped

rice stick noodles (maifun)

(or more) vegetable oil

chicken

shallot

(loosely packed) cilantro, coarsely chopped, divided

(loosely packed) mint leaves,

(loosely packed) basil leaves,

lettuce leaves

The fresh herbs in this dish— part of the gluten-free menu at Boston’s Myers + chang—add lots of flavor, so don’t even think about skimping!

Bon Appétit

Whisk first 4 ingredients, 2 teaspoons ginger, and garlic in a small bowl until sugar dissolves. Set dressing aside.

Cook noodles in a large pot of boiling salted water until tender but still firm to the bite, 2-4 minutes. Drain; put in a large bowl.

Meanwhile, heat 2 tablespoons oil in a large skillet. Add chicken; stir 1 minute. Add 1 tablespoon ginger, shallot, and lemongrass. Stir until chicken is cooked through, 3-4 minutes. Add to noodles. Add half of all herbs and half of dressing; toss to coat.

Line bowls with lettuce leaves. Divide noodle mixture among bowls. Top with remaining herbs and dressing.

This vegan pho broth gets its rich, umami-packed flavor from a medley of well-toasted spices, charred veg, dried mushrooms, and miso for a soul-edifying soup.

Vegan Pho

star anise pods

cinnamon

cloves

fennel seeds

onion,

carrot, scrubbed, coarsely chopped

celery stalks,

2" piece ginger, peeled, coarsely chopped

kombu

mushrooms

Tbsp. rock sugar raw sugar

Tbsp. white miso

Diamond

14-oz. block firm tofu

oyster

baby bok choy, halved lengthwise

Kosher salt

medium-width rice stick noodles

onion, thinly sliced scallions, bean sprouts, basil leaves, and lime wedges (for serving)

Pho was the dish my family gathered around every Sunday, whether we were at home or at our favorite spot in Los Angeles’s Chinatown. Even as I started to cook more vegetarian food as an adult, my craving for a filling, soul-edifying pho remained, and I spent years chasing down the right combination of ingredients that would produce a vegan pho broth just as umami-packed as one with beef bones. Here I landed on a mix of dried shiitake mushrooms, kombu (dried kelp), and miso to bring a nuanced complexity to the broth. (Read more about how I developed the recipe here.)
Drawing inspiration from cookbook author Andrea Nguyen’s vegan pho recipe, I use warm spices like cloves, star anise, cinnamon, and coriander to bring the flavors of this Vietnamese noodle soup together. The key is to make sure the spices are toasted adequately enough so you can smell their fragrance before adding the other ingredients. And don’t be afraid to let your onions, carrots, and celery get significantly charred at the start. Once you add water, all of that smoky goodness will melt away into your vegetable broth. While the broth soaks up flavor from the spices and mushroom-miso-kombu party, the fun part comes with prepping the toppings for your pho bowls: soy-caramelized mushrooms and fried tofu matchsticks. —An Uong
Note: Less sweet than refined sugar and often golden in hue, rock sugar brings a mellow, balanced sweetness to the broth, but raw sugar will work as a substitute.

Heat 2 Tbsp. vegetable oil in a large pot over medium. Cook 4 star anise pods, 2 cinnamon sticks, 8 whole cloves, 1 tsp. coriander seeds, and ½ tsp. fennel seeds, stirring occasionally, until fragrant, about 1 minute. Increase heat to medium-high and add 1 medium onion, quartered, 1 medium carrot, scrubbed, coarsely chopped, 2 medium celery stalks, coarsely chopped, and one 2" piece ginger, peeled, coarsely chopped. Cook, stirring occasionally, until vegetables are starting to char in places and browned bits form on bottom of pot, 8–10 minutes.

Add one 5x3" piece kombu, ½ cup dried shiitake mushrooms, 1 Tbsp. rock sugar or 2 tsp. raw sugar, 1 Tbsp. white miso, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 8 cups water to pot. Bring to a boil and cook, scraping up browned bits with a wooden spoon, until reduced just slightly, about 10 minutes. Reduce heat, cover pot, and simmer until broth is golden in color and quite fragrant, 45–60 minutes. Strain through a fine-mesh sieve into medium saucepan; cover and keep warm over low heat. Taste broth and season with more salt if needed.

While broth is simmering, wrap one 14-oz. block firm tofu in a clean kitchen towel and place on a rimmed baking sheet. Weigh down with a heavy object (a couple of heavy cans works well) and let sit 10 minutes. Unwrap tofu and cut into ¼"-thick matchsticks.

Heat 3 Tbsp. vegetable oil in a large skillet over medium. Add tofu in an even layer and cook, undisturbed, until lightly browned underneath, 6–8 minutes. Stir tofu and cook, tossing occasionally, until golden and crisp all over, about 5 minutes. Add 1 tsp. soy sauce and stir to coat. Using a slotted spoon, transfer tofu to a platter.

Add 14 oz. oyster and/or shiitake mushrooms, torn or cut into bite-size pieces, to skillet and cook (still over medium heat), stirring occasionally, until softened and starting to brown, about 4 minutes. Add remaining 1 tsp. soy sauce and cook, stirring, until mushrooms are coated, about 1 minute. Transfer mushrooms to platter.

Add 2 heads of baby bok choy, halved lengthwise and 3 Tbsp. water to skillet and cook over medium heat, stirring often, just until water is evaporated and bok choy is bright green, about 2 minutes (be careful not to overcook the boy choy; it will continue to cook in the bowls). Season bok choy with kosher salt and transfer to platter.

Cook 12 oz. medium-width rice stick noodles in a large pot of boiling water according to package directions. Drain and run under cold water to prevent sticking.

To serve, divide rice noodles among bowls. Top with tofu, mushrooms, bok choy, thinly sliced onion, and thinly sliced scallions. Ladle broth into bowls. Arrange bean sprouts, basil leaves, and lime wedges on another platter for topping as desired.

Make this easy version of spring rolls with children – fill crisp pastry parcels with chicken, prawns and veg and serve with a homemade dipping sauce

Easy spring rolls

pack cooked rice noodles (see tips)

mixed vegetables, cabbage

cooked prawns

garlic cloves, finely chopped

ginger,

splash light soy sauce

powder,

egg, beaten

sesame seeds, for sprinkling (optional)

reduced salt and sugar ketchup

tbsp white wine vinegar

ginger, grated

caster sugar

Heat the oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Get everyone to wash their hands and put aprons on. Sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that’s fine – all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.

Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet, then give them the beaten egg and a brush so they can brush around the edges. Help them to roll the pastry up neatly by folding both sides over the filling, then rolling them up.

Lift the spring rolls onto a baking tray, seam-side down, brush with a little more egg and sprinkle with sesame seeds, if you like. Try to remember which child made which roll to save any arguments at the end! Bake for 20-25 mins or until golden.

While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.

Flanked-Style short ribs, used for Korean barbecue, are cut across the bones instead of between the bones. Start this recipe ahead of time; chilling the ribs after braising keeps them from falling falling apart when they served (and all braised meats taste better the next day).

Soy-Braised Short Ribs with Shiitakes

vegetable oil, divided

cross-cut beef short ribs (flanken style),

salt and black pepper

shiitake mushrooms, stems chopped, caps sliced, divided

scallions,

(or more) low-sodium beef or chicken broth

dry sake

(packed) dark brown sugar

star anise

Place a rack in lower third of oven; preheat to 325°. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Season short ribs lightly with salt and pepper. Working in batches, cook short ribs, reducing heat as needed to avoid overbrowning, until brown on all sides, 10-12 minutes per batch. Transfer short ribs to a plate; drain all but 1 tablespoon drippings from pot.

Add shiitake stems, scallion whites, and ginger to pot. (Cover and chill remaining mushrooms and scallions.) Cook, stirring often, until fragrant, about 2 minutes. Add 2 cups broth, soy sauce, sake, brown sugar, star anise, and cinnamon; bring to a simmer.

Return short ribs to pot, nestling them bone side up in liquid in a single layer. Cover pot, transfer to oven, and braise until ribs are fork-tender, about 2 1/2 hours.

Using tongs, transfer ribs to a shallow baking dish bone side down. Strain liquid from pot through a fine-mesh sieve into a large measuring cup; discard solids. Skim fat from cooking liquid. Add broth as needed so liquid measures 1 1/4 cups and pour over ribs. Let cool completely, then cover with foil and chill for at least 3 hours. DO AHEAD: Ribs can be cooked 2 days ahead. Keep chilled.

Preheat oven to 350°. Bake short ribs, covered, until heated though, about 25 minutes. Remove 1/2 cup liquid from baking dish; set aside.

Heat remaining 2 tablespoons oil in a large skillet over medium-high heat and cook shiitake caps until brown and tender, about 3 minutes. Add reserved braising liquid and all but 1 tablespoon scallion greens and season with salt.

Place cooked noodles on a large, deep platter. Arrange short ribs on top of noodles; drizzle sauce from dish over. Spoon mushrooms with sauce over. Sprinkle with remaining scallion greens.

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Top Tags

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Spicy coconut noodle soup

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Hot & sour fish soup

Thai Ginger Chicken Salad

Vegan Pho

Easy spring rolls

Soy-Braised Short Ribs with Shiitak...

Quick prawn noodle soup

Pad Mee Korat | Marion's Kitchen

San Choy Bao (Pork and Water Chestn...

Cantonese Noodle Soup

Lemongrass Beef Noodle Salad | Mari...

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Beef Chow Fun

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Summer Roll Noodle Salad

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San Choy Bao (Pork Lettuce Wraps)

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The most viewed rice noodle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine