# Chicken And Glass Noodle Soup **Chef:** Pranav **Cookbook:** Vietnamese Food Any Day **Potluck Date:** April 18, 2026 --- ## Recipe CHICKEN AND glass noodle soup SMOKED TURKEY pho ROAST CHICKEN NOODLE soup SPICY HUE NOODLE soup 3 Slurp up these soupy ideas, which start out with everyday quickies, progress to simmered specials, and finish with comforting noodles in broth. Their built-in versatility enables you to take them in many Viet-ish directions. soups GINGERY GREENS AND Shrimp soup SERVES 4 TAKES 35 MINUTES 1 tablespoon canola or other neutral oil Ye medium yellow or red onion, thinly sliced 52 cups water Fine sea salt 1 tablespoon fish sauce, plus more as needed One 8-ounce bunch mustard greens, coarsely chopped, including tender stems 12 large shrimp, peeled, deveined, and cut crosswise into thumbnail- width chunks, or split horizontally into symmetrical halves 12 teaspoons finely chopped peeled ginger Recently ground black pepper (optional) NOTES / Part of Vietnamese everyday meals, fragrant, wholesome, and fast soups like this one are called canh. Surprisingly, they're typically made with water and rely on gently sautéed onion, salt, and fish sauce for foundational depth. What often defines canh is a ton of leafy greens, cooked in the pot to contribute their flavor and nutrients. A little protein is dropped in for savory flair. At the Viet table, canh is not just a first course—you can help yourself to it throughout a meal to refresh your palate. This nimble soup plays well with other dishes, but you can make a light meal of it too. Just add warm bread and butter. Vf In a 3- to 4-quart saucepan over medium heat, warm the canola oil. When the oil is barely shimmering, add the onion and cook for about 4 minutes, stirring, until soft and sweetly fragrant. Add the water, Ye teaspoon salt, and fish sauce, then turn the heat to medium-high and bring to a boil. Adjust the heat to maintain a vigorous boil for 3 to 5 minutes to develop flavor. Add the greens, stirring them for even cooking. When the greens are very soft and cooked through, about 5 minutes, add the shrimp and ginger. When the shrimp are opaque and cooked through, 1 to 2 minutes, remove from the heat and let rest for 5 to 10 minutes, uncovered. Taste and add additional salt or fish sauce, if needed. Serve the soup in a communal bowl or ladle into individual serving bowls. Sprinkle with pepper for a final spicy burst, if you like. Instead of mustard greens, use another bold-flavored leaf, such as turnip greens or the radish tops left over from making pickles (see page 29). Opt for spinach for a milder taste, or combine complementary greens, like kale and mustard. As pictured, corkscrew-shaped shrimp result from halving them horizontally. Not fond of shrimp, or maybe it's too expensive? Use a 6-ounce fish fillet, such as tilapia or rockfish. Cut the fillet into bite-size pieces to add to the soup. 68 VIETNAMESE FOOD any day VERSATILE VEGETABLE SOUp SERVES 4 TAKES 40 MINUTES 1 tablespoon canola or other neutral oil Ye medium yellow or red onion, thinly sliced 1% teaspoons finely chopped peeled ginger 1 medium carrot, or 1 small sweet potato, cut into thumbnail-size chunks 1 large celery stalk, sliced 2%e cups bean sprouts or ribbons of pinkie-length napa or green cabbage leaves 4 ounces fresh shiitake or white mushrooms, stems included, thickly sliced Fine sea salt 1 teaspoon fish sauce, or 1Ye teaspoons soy sauce, Bragg Liquid Aminos, or Maggi Seasoning sauce, plus more as needed 4’ cups water 2 handfuls chopped kale or spinach 1 thinly sliced green onion, white part only, or 1 garlic clove, minced Ya cup coarsely chopped fresh herbs, such as cilantro, dill, or basil, or any combination Recently ground black pepper, chile garlic sauce (see page 31), or sambal oelek for garnish 70 When I'm lazy and want to eat light, I make this vegetable-laden soup. I serve it with rice, a quick protein—which may or may not involve meat—and if available, pickled daikon and carrot (see page 29). Vegetables are the stars here, so there’s no need to prepare a separate vegetable side dish. The soup looks like a Western-style soup, but I apply my Vietnamese canh (quick soup) blueprint: Cook the aromatics, add water and seasonings, and simmer with the main ingredients to make a multi- dimensional broth. Lots of greens and herbs added at the end inject bright, fresh flavor. The flavors concentrate and develop during the final resting period, so be patient before serving. Whole leaves of baby kale, spinach, and/or chard can stand in for the chopped leafy greens. i, In a 3- to 4-quart saucepan over medium heat, warm the canola oil. When the oil is barely shimmering, add the onion and ginger and cook, stirring frequently, for about 4 minutes, until the onion softens. Add the carrot, celery, bean sprouts, and mushrooms; toss in °/ tea- spoon salt and the fish sauce; and cook, stirring, for 1 to 2 minutes to develop flavor and warm up. Pour in the water, partially cover, and turn the heat to high. Bring to a boil, then lower the heat and cook, uncovered, at a vigorous simmer for 15 minutes. Increase the heat to return to a boil, and add the kale. When just cooked through, about 1 minute, turn off the heat and stir in the green onion. Let the soup rest, uncovered, for 5 minutes, then taste and, if needed, add more salt or fish sauce. (Splash in water if you've gone too far or if the soup isn't brothy enough for you.) Ladle the soup into individual bowls and divide the herbs among them. Sprinkle on some pepper or plop ina little chile sauce for lively heat, and serve. VIETNAMESE FooD any day SUPER-SIMPLE overnight rice porridge SERVES 4 TAKES 30 MINUTES, --- *Downloaded from BCBCBath Cookbook Club* *https://bcbcbath.com*