Ingredients
Scale
- 1 lb chicken breasts or thighs, thinly sliced
- 8 cups chicken stock or broth
- 12 oz rice noodles
- 1 onion, sliced
- 3 cloves garlic, minced
- 2-inch piece of ginger, sliced
- 2 tbsp fish sauce
- 1 tbsp soy sauce (optional)
- Fresh herbs: cilantro, basil, mint
- Lime wedges, sliced chili peppers for garnish
- Green onions, sliced
Instructions
- In a large pot, bring chicken stock to a simmer. Add sliced onion, garlic, ginger, fish sauce, and soy sauce. Simmer for 15 minutes.
- Meanwhile, cook rice noodles according to package instructions. Drain and set aside.
- Remove ginger and onion from broth. Add sliced chicken and cook until just done, about 5 minutes.
- Divide cooked noodles into bowls. Ladle hot broth and chicken over noodles.
- Garnish with fresh herbs, lime wedges, sliced chili, and green onions. Serve immediately.
Notes
- For a richer broth, add a few star anise or cinnamon stick during simmering.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg