Arrange bean sprouts, basil, chilies and limes on a platter with small bowls of hot sauce and fish sauce to serve with this aromatic soup. Then diners can garnish and season their bowlfuls according to taste.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2008
MethodIn Dutch oven, bring broth, ginger, star anise, cloves, cinnamon and peppercorns to boil. Add chicken; reduce heat and simmer for about 20 minutes or until no longer pink inside. Remove chicken and let cool enough to handle. Remove meat from skin and bones in large chunks; slice and set aside.
Strain broth through cheesecloth-lined strainer into clean pot, pressing solids gently; bring to boil. Add chicken and fish sauce; heat through.
Meanwhile, bring saucepan of water to boil; add noodles and cook for 5 to 6 mintues or until tender but firm. Drain and rinse with cold water; toss to drain well. Divide among large soup bowls.
Ladle soup over noodles. Sprinkle with green onions and coriander leaves.
Garnish: Serve with separate bowls of bean sprouts, basil, limes and chilies to add to each serving. Season with hot sauce and fish sauce if desired.
Nutritional facts Per each of 6 servings: about
- Sodium 771 mg
- Protein 20 g
- Calories 426.0
- Total fat 7 g
- Cholesterol 33 mg
- Saturated fat 2 g
- Total carbohydrate 69 g
- Iron 14.0
- Folate 23.0
- Calcium 4.0
- Vitamin A 11.0
- Vitamin C 45.0