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Chicken Long Rice (Hawaiian-Style Chicken Soup)
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Hawaiian-style chicken noodle soup with bean thread noodles and fish sauce.
Ingredients:
  • 1 (16 ounce) package bean thread vermicelli noodles
  • warm water, as needed
  • 3 chicken breasts, or more to taste
  • water, to cover
  • 1 quart chicken broth
  • 1 small onion, sliced thin
  • 3 cloves garlic, chopped
  • 3 slices fresh ginger, chopped
  • 1 tablespoon patis (Philippine-style fish sauce)
  • 1 tablespoon soy sauce
  • 3 bay leaves
  • salt and ground black pepper to taste
  • 2 cups chopped bok choy
Instructions:
  • Place bean thread noodles in a large bowl and cover with warm water, soaking until softened for about 15 minutes. Drain and cut noodles into desired lengths.
  • In a large pot, simmer chicken breasts in generously salted water until fully cooked, 7 to 10 minutes. Use a thermometer to ensure the internal temperature reaches 165 degrees F (74 degrees C).
  • Transfer the chicken breasts onto a cutting board and use 2 forks to shred them into strands before returning the shredded chicken back into the pot of boiling water.
  • Add chicken broth to the pot over medium-high heat. Include onion, garlic, ginger, fish sauce, soy sauce, and bay leaves; season with salt and pepper. Bring the mixture to a boil, then add bean thread noodles. Cook until noodles turn translucent, around 5 minutes.
  • Add the bok choy to the flavorful broth and gently cook until the leaves soften slightly, about 1 to 2 minutes.

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