4 Serves
78 Mins
Prepare the aromatics by charring the ginger and onion over an open flame or in a dry pan until blackened, then peel and slice.
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VietnameseVitamin E
1 mg / 15 mgVitamin K
267 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
69 µg / 400 µgCalcium
321 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
130 mg / 420 mgPhosphorus
421 mg / 1,250 mgPotassium
932 mg / 4,700 mgSodium
3132 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
54 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
In a large stock pot, bring the chicken stock to a simmer and add the charred ginger, onion, and star anise to infuse the broth.
Cook the chicken breast in the simmering broth until fully poached and tender, then remove and shred the meat.
Prepare the rice noodles according to package instructions and divide them into serving bowls.
Ladle the hot broth over the noodles, top with shredded chicken, and season with fish sauce, salt, and pepper to taste.
Garnish with fresh herbs and serve immediately while hot.
22
g33
g16
g
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Libyan