Combination Egg Noodle Soup – Mì Nam Vang Recipe

Ingredients:

For the Soup Base:

• 4 cups chicken broth
• 2 cups water
• 1 tablespoon fish sauce
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1 star anise
• 1 cinnamon stick
• 2-3 slices of ginger
• 2 cloves garlic, minced

For the Toppings:

• 4 ounces egg noodles
• 1 cup cooked chicken, shredded (or use a mix of chicken and pork)
• 1/2 cup shrimp, peeled and deveined
• 1/2 cup sliced mushrooms (shiitake or button mushrooms work well)
• 1/2 cup baby bok choy or spinach
• 1/2 cup bean sprouts
• 2 green onions, chopped
• Fresh cilantro leaves
• 1 lime, cut into wedges
• Sriracha or chili sauce (optional, for heat)

Instructions:

1. Prepare the Broth:
   • In a large pot, combine the chicken broth, water, fish sauce, soy sauce, sugar, star anise, cinnamon stick, ginger, and minced garlic. Bring to a boil over medium-high heat.
   • Reduce heat and let the broth simmer for about 15-20 minutes to allow the flavors to meld. Remove the star anise, cinnamon stick, and ginger slices.
2. Cook the Noodles:
   • While the broth is simmering, cook the egg noodles according to the package instructions. Drain and set aside.
3. Prepare the Toppings:
   • In a separate pan, cook the shrimp until they turn pink and are cooked through. Set aside.
   • Sauté the mushrooms in a bit of oil until they are tender. Set aside.
   • Blanch the bok choy or spinach in boiling water for 1-2 minutes until wilted. Drain and set aside.
4. Assemble the Soup:
   • Divide the cooked egg noodles among serving bowls.
   • Arrange the shredded chicken, shrimp, sautéed mushrooms, blanched bok choy or spinach, and bean sprouts on top of the noodles.
   • Ladle the hot broth over the noodles and toppings.
5. Garnish and Serve:
   • Garnish each bowl with chopped green onions, fresh cilantro, and a squeeze of lime juice.
   • Add Sriracha or chili sauce if you like a bit of heat.
6. Enjoy:
   • Serve the soup hot and enjoy the flavorful, comforting bowl of Mì Nam Vang!