Ingredients
- Boneless chicken breasts or thighs
- Rice noodles
- Chicken broth
- Garlic cloves
- Ginger slices
- Fish sauce
- Fresh herbs (cilantro, basil, green onions)
- Liquid lime wedges
- Bean sprouts
- Jalapeño slices (optional)
Instructions
- Cook rice noodles according to package instructions, then drain and set aside.
- In a large pot, bring chicken broth to a boil with garlic and ginger slices.
- Add chicken to the broth and simmer until cooked through, about 10-15 minutes.
- Remove chicken, shred or slice thinly, then return to the broth.
- Add fish sauce for depth of flavor and adjust seasoning as needed.
- Divide noodles into serving bowls, ladle hot broth and chicken over noodles.
- Garnish with fresh herbs, lime wedges, bean sprouts, and jalapeño slices if desired.
- Serve immediately, enjoy the comforting flavors!
Notes
- Adjust spice level with jalapeños or chili oil.
- Use bone-in chicken for richer broth if preferred.
- Make ahead and refrigerate for up to 2 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg