4 Serves
79 Mins
43 g
26 g
14 g
Prepare the aromatics by finely chopping the onion and garlic using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Garlic
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Vitamin E
4 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
91 µg / 400 µgCalcium
65 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
396 mg / 1,250 mgPotassium
751 mg / 4,700 mgSodium
1725 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
142 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Heat the cooking oil in a large soup pot over medium heat and sauté the onion and garlic until fragrant.
Add the chicken and enough water or stock to cover, then simmer until the chicken is fully cooked through.
Remove the chicken to shred it, then season the broth with salt and pepper to taste.
Assemble the bowls by placing cooked vermicelli noodles and shredded chicken, then ladle the hot broth over the top and serve immediately.
Turmeric
Lemongrass
Galangal
Bean Sprouts
Cooking Oil
Chicken
Chicken Stock
Salt
Black Pepper
Vermicelli Noodles
Vitamin A
15 µg / 900 µgVitamin C
28 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
4 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
91 µg / 400 µgCalcium
65 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
396 mg / 1,250 mgPotassium
751 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
142 mg / 300 mgCaffeine
0 mgNet Carbs
23
g4
g25
g
Panamanian
BangladeshiZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
49 µg / 55 µgAlcohol
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