Asian Recipes/ Soup

Vietnamese Chicken Corn Soup

Vietnamese Chicken Corn Soup
Vietnamese Chicken Corn Soup is fast and easy and totally satisfying. I think I solved your dinner problems!

Vietnamese Chicken Corn soup

You know THAT soup? That soup, that when you walk into a warm Chinese restaurant, or a Thai restaurant, or a Vietnamese restaurant, that comes with the lunch specials? This is mostly that soup. It is THAT soup that satisfies the hangry before the main course arrives, but it could also be the main course, with perhaps a salad on the side or a large chunk of bread. Vietnamese chicken corn soup is obviously Vietnamese, but could easily morph into a Chinese corn soup with a few substitutions. In fact, this soup can even be made with a deli roast chicken.

Vietnamese Chicken Sorn Soup

This is a soup that can solve your dinner problems, is  meant for chilly nights and is Vietnam’s answer to Avgolemono or Stracciatella or Chinese egg drop soup. You can make your own chicken broth by simmering chicken thighs in chicken broth or just buy deli chicken and shred it. Add it to the chicken broth and you’ve saved twenty minutes. (Did I mention how fast this is too make?) Change the fish sauce to soy sauce and add some ginger in with the garlic, and you could have Chinese Chicken and Corn Soup. Really the possibilities are endless!

Vietnamese chicken Corn Soup

So it’s obvious that fish sauce is Vietnamese, is it not? Of course it could also be Thai. And I am guessing that many of you have yet to buy your first bottle of fish sauce, but it’s a new year so try something new. Think of fish sauce as salt. Just like soy sauce is salt. Both provide umami to food…you know that 5th taste. Fish sauce tastes different depending on where it is from and how it is made. Thai fish sauce is different than Vietnamese, for instance. If you want to read more about fish sauce, which is made from anchovies, check out America’s Test Kitchen. My preferred brands are Red Boat or Viet Huong Three Crabs.

Vietnamese Chicken corn soup is satisfying and soothing and totally a change from the standard chicken noodle soup.  One could throw in some rice noodles if you have the urge for noodles. Don’t forget to add black pepper. You’d be amazed at the flavor it adds.  I had a bowl for lunch and I guarantee it is great reheated, which makes leftovers a perfect brown bag lunch. This Vietnamese chicken and corn soup recipe is just what I needed to take the chill off and fill me up. Let me know what you think!

Vietnamese Chicken Corn Soup

Feel the urge for stracciatella? Here’s one from Family Feast!

Avgolemeno? From a View from Great Island

And a Few More!

A Matzoh Drop Soup!

This springtime matzo egg drop soup is perfect. It solves the matzo ball dilemma of sinkers or floaters by using just matzo meal and eggs that are dropped by spoonfuls into the hot broth. This forms creative little matzo discs that I just love! #matzoballs #chickensoup #passoverrecipes www.thisishowicook.com

Delicious Vietnamese Chicken Noodle Soup

Please Pin and Share!

Vietnamese Chicken Corn Soup

 

 

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Vietnamese Chicken Corn Soup

Vietnamese Chicken Corn Soup

  • Author: Abbe Odenwalder
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vietnamese

Scale

Ingredients

14 oz can chicken broth

1 quart water or all chicken broth if you are using a deli chicken

1 lb chicken legs with thighs

23 t fish sauce (depending on taste)

1 can creamed corn

1 t vegetable oil

1 clove garlic

1 T white wine

1 large egg

Fresh ground black pepper

Cilantro for garnish

Minced scallions for garnish

Sriracha (optional)


Instructions

Pit the chicken broth and water in a large pot. Add the chicken, bring to a boil and then cook over medium heat while covered for 20 minutes.

Turn off heat. Remove chicken. When cool enough to handle shred the chicken meat and add back to broth along with fish sauce and creamed corn.

Heat the oil in a small saute pan and add the garlic. Heat briefly without browning and then add the wine. Stir and then pour into broth. Return to a boil and slowly stir in the beaten egg with a fork. You want the egg to divide into strands Stir and remove from heat.

Serve with fresh ground pepper, cilantro and green onion. Add sriracha if you’d like more heat.


Notes

From The Classic Cuisine of Vietnam

Keywords: Vietnamese Chicken Corn Soup

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Vietnamese Chicken Corn Soup

  • Author: Abbe Odenwalder
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vietnamese

Scale

Ingredients

14 oz can chicken broth

1 quart water

1 lb chicken legs with thighs

2 t fish sauce

1 can creamed corn

1 t vegetable oil

1 clove garlic

1 T white wine

1 large egg

Fresh ground black pepper

Cilantro for garnish

Minced scallions for garnish

Sriracha (optional)


Instructions

Pit the chicken broth and water in a large pot. Add the chicken, bring to a boil and then cook over medium heat while covered for 20 minutes.

Turn off heat. Remove chicken. When cool enough to handle shred the chicken meat and add back to broth along with fish sauce and creamed corn.

Heat the oil in a small saute pan and add the garlic. Heat briefly without browning and then add the wine. Stir and then pour into broth. Return to a boil and slowly stir in the beaten egg with a fork. You want the egg to divide into strands Stir and remove from heat.

Serve with fresh ground pepper, cilantro and green onion. Add sriracha if you’d like more heat.


Notes

From The Classic Cuisine of Vietnam

Keywords: Vietnamese Chicken Corn Soup

You Might Also Like

  • Karen (Back Road Journal)
    January 21, 2019 at 11:40 am

    Would you believe that it is soup weather in my part of Florida as well. Perhaps most people up north would laugh but it was 39 this morning and our high today is only going to be 60. Your soup sounds delicious.

  • Susan
    January 18, 2019 at 4:09 pm

    This looks delicious on our first snowy night in weeks! I’ve never made an egg drop type of soup and would love to try this one.

  • mimi rippee
    January 18, 2019 at 12:55 pm

    This looks fabulous! I think I’d cream my own corn first. Many years ago I accidentally bought creamed corn instead of whole corn and it was awful!

  • Tricia @ Saving Room for Dessert
    January 18, 2019 at 5:58 am

    Wow this looks so delicious! Almost like egg drop soup but with canned corn? How brilliant. LOVE it Abbe. Thanks for sharing and have a lovely weekend.

  • Juliana
    January 17, 2019 at 4:44 pm

    I love everything corn and this soup sounds and looks delicious…and I am loving the idea of adding a bit of fish sauce…thanks for the recipe Abbe.
    Have a great rest of the week!

  • Liz
    January 16, 2019 at 3:37 pm

    It is definitely soup weather around here! This looks like the perfect way to warm up from the inside out!

  • angiesrecipes
    January 15, 2019 at 10:11 pm

    Looks light yet very flavourful and tasty!

  • John / Kitchen Riffs
    January 15, 2019 at 9:43 pm

    We have a LOT of snow here, so it’s definitely soup weather. Had it last night for dinner. And tonight. And will probably have some tomorrow. This would be a great choice — lotta flavor. And love the color! Good stuff — thanks.

  • 2 Sisters Recipes
    January 15, 2019 at 8:07 pm

    Great soup Abbe!! Sounds delicious! Beautiful photos!