Cheat n' Eat Vietnamese Chicken Soup

Cheat n' Eat Vietnamese Chicken Soup. Photo by young chef #3


  • ounce cellophane noodle
  • ounces boneless skinless chicken breasts
  • tablespoon peanut oil
  • teaspoons minced garlic
  • teaspoons minced ginger
  • 1/4 teaspoon red pepper flakes
  • 28 ounces chicken broth
  • tablespoons fish sauce
  • tablespoons chopped fresh cilantro
  • tablespoons chopped green onions
  • tablespoon chopped fresh basil

  • Directions:

    • Soak noodles in very hot tap water.
    • While noodles are soaking, cut chicken into thin julienne strips.
    • Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.
    • Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil.
    • Reduce heat to medium and simmer until chicken is done, about 8 minutes.
    • Drain noodles and cut into short pieces, about 1-1 1/2 inches long.
    • Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.
    • Serve with"Tuong Ot Sriracha" (Viet hot sauce), or chile paste, if desired.

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