Ingredients
Scale
- 1 pound chicken breasts or thighs, cooked and sliced
- 8 cups chicken broth
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce
- 1 teaspoon five-spice powder
- 8 ounces rice noodles
- 1 cup fresh basil leaves
- 1 lime, sliced
- 2-3 sliced red chili peppers
- Bean sprouts (optional)
- Fresh cilantro, chopped
- Sliced green onions
Instructions
- Bring chicken broth to a boil in a large pot.
- Add fish sauce, soy sauce, and five-spice powder; simmer for 10 minutes.
- Cook rice noodles according to package instructions, then drain.
- Divide noodles into bowls, top with sliced cooked chicken.
- Pour hot broth over noodles and chicken.
- Garnish with fresh basil, lime wedges, sliced chili peppers, cilantro, and green onions.
Notes
- Adjust spice level with more or less chili peppers.
- For added flavor, include sliced mushrooms or other vegetables.
- Use homemade or store-bought cooked chicken for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Boiling and simmering
- Cuisine: Vietnamese
- Diet: Gluten-Free (with gluten-free noodles)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg