I love this soup, especially because of the combination of herbs and the texture of the fresh bean sprouts. I would not make chicken soup any other way.
Vietnamese Chicken Noodle Soup
Vietnamese cooking often calls for adding herbs and sauces to a dish at the end. More than just a garnish, these ingredients allow you to tailor the chicken noodle soup to your taste. Additional chili oil and fish sauce will, though, increase the fat and sodium.
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- Calories: 346
- Calories from fat: 18%
- Fat: 7.1g
- Saturated fat: 1.7g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 1.7g
- Protein: 40.4g
- Carbohydrate: 29.1g
- Fiber: 1.1g
- Cholesterol: 141mg
- Iron: 2.6mg
- Sodium: 1279mg
- Calcium: 61mg
- 4 cups water
- 1/2 cup sliced shallots
- 1/4 cup minced peeled fresh ginger
- 5 teaspoons minced garlic (about 2 large cloves)
- 1 tablespoon Thai fish sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
- 1 1/2 pounds skinless, boneless chicken thighs
- 1/4 pound uncooked rice sticks (rice-flour noodles) or vermicelli
- 1 cup fresh bean sprouts
- 2 tablespoons thinly sliced green onions
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons thinly sliced fresh basil
- 2 tablespoons thinly sliced fresh mint
- 4 lime wedges
- Chopped hot red or Thai chile (optional)
- Fish sauce (optional)
- Chili oil (optional)
- Combine the first 9 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes or until the chicken is done. Remove chicken from pan; cool slightly. Cut into bite-size pieces.
- Cook rice sticks in boiling water 5 minutes; drain.
- Divide chicken and noodles evenly among 4 large bowls. Ladle 2 cups soup into each bowl. Top each serving with 1/4 cup sprouts and 1 1/2 teaspoons each of onions, cilantro, basil, and mint. Serve with lime wedges; garnish with chopped chile, fish sauce, or chili oil, if desired.
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