Chicken
How to Make Chicken Corn Soup Vietnamese Style? | Easy
Chicken Corn Soup Vietnamese puts a creative spin on the classic Vietnamese chicken noodle soup. This soup swaps traditional rice noodles for sweet creamed corn, lending unique texture and flavor. While the base of savory chicken broth remains intact, the addition of corn’s natural sweetness differentiates this dish. Let’s explore how garlic, white wine, eggs, and other garnishes further enhance this soup’s complex taste profile. We’ll also cover step-by-step cooking methods, cultural history, serving suggestions, and ingredient variations to diversify this versatile recipe.
Table content
How to Make Chicken Corn Soup Vietnamese Style?
Ingredients
To craft the perfect pot of Chicken Corn Soup Vietnamese, we’ll need:
Chicken Broth
- Chicken bones and carcass
- Onion, garlic, ginger
- Fish sauce, soy sauce
- Whole spices – star anise, coriander
- Herbs – lemongrass, cilantro
This flavorful base simmers for hours extracting essence from the chicken bones. Onion, garlic, and ginger lend aromatics while fish sauce adds savory umami. Whole spices and fresh herbs infuse complex flavor notes.
Chicken
- Boneless, skinless chicken thighs
- Salt and pepper for seasoning
- Cooking oil for browning
Chicken thighs lend moist, tender protein. Season and brown the chicken before adding it to the soup.
Creamed Corn
- 1 can cream-style corn
- 2 cans whole kernel corn, drained
Cream-style corn blends smoothly for rich texture. Whole corn kernels provide pleasant bites of sweetness.
Garlic and White Wine
- 3-4 cloves garlic, minced
- 1/2 cup dry white wine
Garlic and white wine give the broth extra aromatic depth.
Eggs
- 2-3 eggs
- Salt and white pepper for seasoning
Whisked eggs drizzle into the hot soup, forming fluffy egg ribbons.
Garnishes
- Cilantro leaves
- Scallions, sliced
- Lime wedges
- Sriracha
Cilantro, scallions, and lime lend fresh flavor and brightness. Sriracha offers spicy kick to taste.
Elbow Macaroni
- 1 cup dried elbow macaroni
Macaroni replaces traditional rice noodles with fun short curves that scoop broth.
Preparation Method
Follow these steps to prepare perfect chicken corn soup:
- Simmer chicken carcass with onions, garlic, ginger, lemongrass, fish sauce, spices, and herbs for 2-3 hours.
- Strain and reserve broth.
- Season chicken thighs with salt and pepper.
- Heat oil in pan and brown chicken on both sides.
- Add browned chicken and creamed corn to broth. Simmer 25 minutes.
- Whisk garlic and white wine into soup.
- Whisk eggs with salt and white pepper. Drizzle into soup while stirring.
- Add macaroni and simmer 8-10 minutes until al dente.
- Ladle soup into bowls. Garnish with cilantro, scallions, lime, and sriracha.
Low, slow simmering maximizes flavor extraction into the broth. Browning the chicken boosts richness. Adding the corn and chicken together allows them to absorb seasoning. Whisking the egg ribbons it beautifully. Cook pasta al dente to maintain pleasing texture against the soft corn.
Cultural Significance
While this soup was inspired by the quintessential Vietnamese chicken noodle soup, it has evolved into a Vietnamese-American classic.
The traditional soup features a crystal clear broth with rice noodles and an array of fresh garnishes. Corn and eggs are not typical ingredients.
Vietnamese immigrants adapted the dish based on American produce availability, using sweet corn in place of rice noodles. Adding eggs made the broth more nutritious and hearty.
This creative take on the original dish has become popular comfort food in Vietnamese-American households. The simple ingredients evoke nostalgia, while putting a new spin on tradition.
Serving Suggestions
To highlight the complex flavors, serve the soup:
- Piping hot – the broth should be steaming.
- With lemon or lime wedges – the acidity brightens the flavors.
- With fish sauce and sriracha – for personalized spice and saltiness.
- With a crisp green salad or crusty bread – the crunch balances the texture.
- Alongside iced tea or light beer – to cleanse the palate between spoonfuls.
Pro tips for maximizing enjoyment!
Variations
The beauty of this soup is how adaptable it is:
- For vegetarian, use mushroom broth and omit chicken.
- For vegan, use vegetable broth and substitute tofu for eggs.
- For gluten-free, use rice noodles instead of macaroni.
- Add bok choy, spinach, or kale for extra nutrition.
- Use turkey or shrimp instead of chicken.
- Garnish with bean sprouts, jalapeños, or cabbage for crunch.
- Stir in coconut milk for creaminess and coconut flavor.
Conclusion: Chicken Corn Soup Vietnamese
From its traditional roots to modern interpretations, Chicken Corn Soup Vietnamese is the ultimate comforting, customizable meal. This fusion of classic and non-traditional ingredients results in a dish with incredible depth of flavor. The hands-on preparation and inviting aroma make cooking this soup a joyful, rewarding experience. I hope these tips inspire you to give this fantastic recipe a try in your own kitchen.
Ingredients
- Protein:
- Chicken pieces (bones, thighs, breasts): 1 pound (can be adjusted based on desired chicken to broth ratio and preference for white or dark meat)
- Vegetables:
- Corn (fresh or canned): 1 cup kernels (fresh) or 1 can (15 oz) drained (canned)
- Onion (optional): 1/2 medium onion, sliced
- Carrots (optional): 1 medium carrot, sliced
- Cilantro (fresh) - Chopped, for garnish: ryōgae - a little amount - to taste
- Aromatics:
- Garlic (minced): 2-3 cloves
- Ginger (minced, optional): 1 inch knob
- Broth:
- Water: 4-6 cups (adjust based on desired soup volume)
- Chicken broth (homemade or store-bought): 2-4 cups (optional, can be substituted with water for a lighter soup)
- Seasoning:
- Fish Sauce: 1-2 tablespoons (adjust to taste)
- Salt: 1 teaspoon (adjust to taste)
- Black Pepper: 1/2 teaspoon (adjust to taste)
- Egg (optional):
- 1 large egg, beaten
- Optional Ingredients:
- Scallions (chopped, for garnish): yōgae - to taste
- White Pepper: Pinch (to taste)
- Sugar (a pinch to balance flavors): Pinch (optional)
- Rice noodles (cooked separately, for a heartier soup): Amount according to package instructions
- Mushrooms (sliced): 1/2 cup (your preferred type)
- Green onions (chopped): ryōgae - to taste
Instructions
- Simmer the chicken: In a large pot, combine chicken pieces, water, and chicken broth (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through.
- Sauté aromatics (optional): While the chicken simmers, heat oil in a separate pan (optional). Add onions and garlic (and ginger, if using) and cook until fragrant (about 30 seconds).
- Strain and shred chicken: Remove the chicken pieces from the pot and let them cool slightly. Strain the broth into a clean pot, discarding any bones or unwanted vegetables. Shred the cooked chicken meat.
- Add vegetables and corn: Return the broth to the pot and bring back to a simmer. Add corn (fresh or canned) and any other desired vegetables like carrots. Simmer for 5-7 minutes, or until vegetables are tender-crisp.
- Seasoning: Season the soup with fish sauce, salt, and black pepper to taste. A pinch of sugar can be added to balance the flavors (optional).
- Egg (optional): Slowly pour the beaten egg into the simmering soup, swirling it gently to create thin egg strands.
- Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro, scallions (optional), and a sprinkle of black pepper.
Notes
- Chicken options: You can use a whole chicken, breasts, thighs, or even leftover roasted chicken. Adjust simmering time based on the size of the chicken pieces.
- Broth flavor: If not using store-bought chicken broth, consider adding aromatics like onions, carrots, and herbs to the water while simmering the chicken for extra flavor.
- Adjust vegetables: Feel free to add other vegetables you enjoy, such as mushrooms, green beans, or baby bok choy.
- Heartier soup: For a more filling option, cook rice noodles separately according to package instructions and add them to individual bowls before pouring the hot soup.
- Leftovers: The soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Nutrition Facts
How to Make Chicken Corn Soup Vietnamese Style?
Serves: 4-6
|
Amount Per Serving: 1 cup
|
||
|---|---|---|
| Calories | 250-400 | |
| % Daily Value* | ||
| Total Fat 10-20g | 15.4% | |
| Saturated Fat 3-5g | 15% | |
| Trans Fat 0g | ||
| Cholesterol 50-100mg | 16.7% | |
| Sodium 500-800mg | 20.8% | |
| Total Carbohydrate 20-30g | 6.7% | |
| Dietary Fiber 2-4g | 8% | |
| Sugars 5-10g | ||
| Protein 20-30g | ||
| Vitamin A Moderate | Vitamin C Low | |
| Calcium Low | Iron Moderate | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me