Vietnamese-Style Chicken Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 38.3 mg | (319 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 811 mg | (20 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 463 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 3 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
