Vietnamese-Style Chicken Soup

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Vietnamese-Style Chicken Soup
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Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 40 min.
Ready in
Calories:
413
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie413 cal.(20 %)
Protein61 g(62 %)
Fat3 g(3 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage1.7 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E0.8 mg(7 %)
Vitamin K4.6 μg(8 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin38.3 mg(319 %)
Vitamin B₆1.4 mg(100 %)
Folate34 μg(11 %)
Pantothenic acid2.2 mg(37 %)
Biotin6.8 μg(15 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C10 mg(11 %)
Potassium811 mg(20 %)
Calcium72 mg(7 %)
Magnesium85 mg(28 %)
Iron3.5 mg(23 %)
Iodine2 μg(1 %)
Zinc3.3 mg(41 %)
Saturated fatty acids0.6 g
Uric acid463 mg
Cholesterol155 mg
Complete sugar3 g

Ingredients

for
4
For the broth
1 onion
40 grams ginger
1 ready to cook chicken (1.2 kg)
150 grams Wide rice noodle
2 Star anise
1 Cinnamon stick
3 cloves
3 Tbsps Fish sauce
salt
For serving
3 scallions
2 red chili peppers
How healthy are the main ingredients?
gingeronionchickenclovessalt

Preparation steps

1.

Cut onion in half and brown with the cut surfaces downward in a large pot. Peel ginger, chop coarsely and add. Rinse chicken, pat dry and add to the pot. Fill the pot with with 1.5 liters (approximately 6 cups) of water and bring to a boil. Reduce the heat and simmer about 1.5-2 hours. Skim foam that rises to the surface.

2.

Soak noodles in cold water for about 30 minutes. Remove the chicken from the broth and let cool. Add spices and fish sauce to the broth and simmer for another 60 minutes. Season with salt to taste.

3.

Remove chicken meat from the bones and tear into bite-sized pieces. Rinse scallions, trim and cut into diagonal rings. Rinse chile peppers and cut into thin rings.

4.

Cook the pasta in salted boiling water and allow to drain for about 3 minutes. Strain the broth through a sieve. Distribute the noodles and chicken pieces in bowls and pour over the hot broth. Serve topped with scallions and chile peppers.