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Ingredientes
- Vietnamese Chicken Noodle Soup - Printer Friendly Recipe
- Adapted from Dorie Greenspan’s “Spicy Vietnamese Chicken Noodle Soup” recipe from her cookbook Around My French Table
- 12 fresh cilantro stems
- 1 teaspoon whole coriander seeds
- 1 yellow onion, chopped
- 1 (1-inch piece) ginger, peeled and minced
- 3 garlic cloves, minced
- 1 tablespoon minced fresh lemongrass
- 2 dried red chilies
- 6 cups homemade or less-sodium chicken broth
- 1 can coconut milk
- 4 tablespoons fish sauce, divided
- 1 teaspoon packed brown sugar
- ¼ teaspoon ground white pepper
- Salt, to taste
- 1 lb boneless, skinless chicken breasts
- 5 ounces dried rice vermicelli noodles
- 4 -6 tablespoons fresh lime juice
- ¼ cup chopped fresh cilantro leaves
- Serve with: fresh mint leaves, hoisin sauce, and/or sriracha hot sauce
- Special equipment: cheesecloth and kitchen twine
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1076g | |
| Calories 1413 | |
| Calories from Fat 883 | 62% |
| Total Fat 104.51g | 131% |
| Saturated Fat 84.74g | 339% |
| Trans Fat 0.09g | |
| Cholesterol 190mg | 63% |
| Sodium 6038mg | 252% |
| Potassium 2484mg | 71% |
| Total Carbs 45.65g | 12% |
| Dietary Fiber 4.1g | 14% |
| Sugars 16.02g | 11% |
| Protein 87.58g | 140% |
