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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, combine the first 9 ingredients; bring to a boil. | 2. Decrease heat and simmer 15 minutes or until chicken is done. | 3. Remove chicken from pan; cool slightly; cut into bite-size pieces. | 4. Cook rice sticks in boiling water for 5 minutes; drain. | 5. Divide chicken and noodles evenly among 4 large bowls. | 6. Ladle 2 cups soup into each bowl. | 7. Top each serving with ¼ cup sprouts, 1 ½ teaspoons each of onions, cilantro, basil, and mint. | 8. Serve with lime wedges; garnish with chopped chile, fish sauce, or chili oil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	4	cups		0.0	0.0	0.0	0.0
shallot	1/2	cup	sliced	57.6	13.44	2.0	0.08
ginger	1/4	cup	minced peeled	19.2	4.2648	0.4368	0.18
garlic	5	teaspoons	minced	20.86	4.6284	0.8904	0.07
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
chicken broth	2	cans	fat free	189.1	4.575	26.962	6.343999999999999
chicken thigh	1 1/2	1/2	boneless skinless	2989.8	5.367999999999999	65.0961	300.5428
rice	1/4	lb	uncooked	408.2336	89.9702	7.4956	0.6577
bean sprout	1	cup		-	-	-	-
green onion	2	tablespoons	sliced	3.24	0.6888	0.1164	0.0564
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
basil	2	tablespoons	sliced	1.219	0.1404	0.16699999999999998	0.0339
mint	2	tablespoons	sliced	-	-	-	-
lime wedge	4			-	-	-	-
hot red chili pepper			chopped	-	-	-	-
fish sauce				6.3	0.6552	0.9108	0.0018
chili oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.