1/2 piece 70g Onion, white
40g Ginger, with skin
500g Chicken Breast, with bones
2 liters Water
3 tablespoons 45ml Fish Sauce
1/8 cup 8g Cilantro
250g Rice noodle, uncooked
1/8 cup 8g Bean sprout, washed
1/8 cup 5g Spring Onion
2 pieces 1g Siling Labuyo
3/4 cup 40g Basil leaves
1 pack 7g Chickensavor® seasoning mix
Preparation and Cooking Time: 30-40 minutes Makes: 51 servings
Serving size: 1/2 cup rice noodles, 1 cup soup, 1/8 cup bean sprout, 1/8 cup basil
60 grams chicken breast
ROAST. Onion and ginger directly on the flame of the stove top until charred and set aside.
BOIL and SIMMER. On a pot, pour water then add in chicken and roasted onion and garlic, bring to a boil and lower to simmer. When chicken is already cooked, remove from the soup and shred the chicken and put it back on the soup without the bones.
SEASON. with Chickensavor® seasoning mix and fish sauce.
ADD. in rice noodles, cilantro, spring onion, and siling labuyo. Let it simmer until rice noodles are al dente.
SERVE. with basil and bean sprout on the side. Serve hot.
You may add lime in the soup or, serve together with the basil and bean sprout on the side if more sourness is desired.
|Calories per Serving||305|
|Dietary Fiber (g)||1|