Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

David Ricketts
Recipe by Cooking Light March 2001

Gallery

Randy Mayor; Mary Catherine Muir

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

346 calories; calories from fat 18%; fat 7.1g; saturated fat 1.7g; mono fat 2.1g; poly fat 1.7g; protein 40.4g; carbohydrates 29.1g; fiber 1.1g; cholesterol 141mg; iron 2.6mg; sodium 1279mg; calcium 61mg.
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