Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 8 cups chicken broth
- 8 oz rice noodles
- 2 cloves garlic, minced
- 1 onion, sliced
- 2 inches fresh ginger, sliced
- 1 tablespoon fish sauce
- Fresh herbs: cilantro, basil, green onions
- Lime wedges
- Sliced chili peppers
- Salt and pepper to taste
Instructions
- Cook the chicken breasts in boiling water until tender, about 15 minutes. Remove and shred.
- In a large pot, sauté garlic, onion, and ginger until fragrant.
- Add chicken broth, fish sauce, salt, and pepper. Bring to a simmer.
- Cook rice noodles separately according to package instructions. Drain and set aside.
- Divide noodles into bowls, top with shredded chicken.
- Pour hot broth over noodles and chicken.
- Garnish with fresh herbs, lime wedges, and sliced chili peppers before serving.
Notes
- You can add bean sprouts or sliced lotus root for extra crunch.
- For a richer broth, simmer with chicken bones or add a dash of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Boiling, Simmering
- Cuisine: Vietnamese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg