Main Dish

Vietnamese Rice Soup and Chicken


Vietnamese Rice Soup and Chicken

If you love chicken and rice, this is a delicious, super easy recipe to make. The ginger and garlic add amazing flavor, and we love it best with a squeeze of lime juice.
Prep Time 45 minutes


  • 2 quarts chicken broth
  • 1 cup short-grain Japanese-style rice
  • 3 cloves garlic, minced
  • 2 tsp ground ginger
  • 1 bunch scallions, chopped and divided
  • Salt and pepper
  • 2 chicken breasts
  • 1 Tbsp fish sauce
  • 1/2 cup cilantro, chopped
  • Lime wedges, to serve


  • In a large pot, combine broth, rice, garlic, ginger, scallion whites, and ¼ tsp black pepper.  Bring to a boil, add the chicken breast, fully submerged.  Cover, reduce to low, and simmer until the thickest part of the chicken reaches 160 degrees, 18 to 24minutes.  Transfer the chicken to amedium bowl and set aside.
    Bring the rice to a rapid simmer and stir in the fish sauce. Cover and continue to simmer, stirring occasionally and adjusting the heat to maintain a simmer, until the broth is thickened and the rice is fully cooked.  While the rice cooks, shred chicken and set aside.  When the rice and broth are ready, taste and season with salt and pepper. To serve, ladle soup into a bowl, top with shredded chicken, scallion greens and cilantro.  Serve with lime wedges.

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