|
|
|
INGREDIENTS
|
6 Servings
10 cups chicken broth
1 onion, thinly sliced
1 1/4 ounces fresh ginger, 4 1/2 inch thick slices
2 tablespoons nam pla (fish sauce)
3 cloves garlic, halved
2 star anise
10 whole cloves
1 large boneless chicken breast, trimmed |
8 ounces fresh bean sprouts
12 baby carrots, sliced in thirds
8 ounces cellophane noodles or bean thread noodles, pre cut
3 green onions, sliced
1/2 lb shrimp, cleaned and shelled
lime wedges
1/2 cup cilantro leaves
1/2 cup fresh mint leaves |
|
METHODS
|
1. Bring large pot of water to boil, then remove from heat.
2. Add noodles to the pot; let stand until tender, about 15 minutes, then drain and set aside in a large serving bowl.
3. Combine chicken broth, onion slices, fish sauce, sliced baby carrots and chicken in a soup pot; bring to a simmer.
4. In a cheesecloth or tea infuser, add the whole cloves, sliced ginger, garlic, star anise and place in the soup pot with the chicken.
5. Simmer the chicken, vegetables and spice mixture for about 30 minutes, until chicken is tender and cooked through.
6. Remove chicken and cool it until you can cut into cubes; place back into the simmering soup pot.
7. Remove the cheesecloth or tea infuser, discard ingredients inside.
8. Add bean sprouts and shrimp and simmer for about 5 more minutes.
9. Ladle the soup into the large serving bowl with the noodles.
10. Add the green onions, cilantro and mint leaves to the serving bowl.
11. Serve with fresh lime wedges. |
|
NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
|
Calories 311
Calories from Fat 39 (12%)
Amount Per Serving %DV
Total Fat 4.4g 6%
Saturated Fat 1.2g 6%
Polyunsat. Fat 1.0g
Monounsat. Fat 1.7g
Trans Fat 0.0g
Cholesterol 90mg 30%
Sodium 1859mg 77%
Potassium 682mg 19%
Total Carbohydrate 42.5g 14% |
Dietary Fiber 2.0g 8%
Sugars 5.0g
Protein 24.1g 48%
Vitamin A 3125mcg 62%
Vitamin B6 0.4mg 18%
Vitamin B12 1.1mcg 17%
Vitamin C 11mg 19%
Vitamin E 0mcg 1%
Calcium 75mg 7%
Magnesium 52mg 13%
Iron 3mg 21% |
FOODOFVIETNAM.COM