PREP TIME: 10 min
COOK TIME: 30 min
READY TIME: 40 min
CALORIES: 140 (per serving)
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- 200 g (61/4 oz) rice vermicelli
- 3 tablespoons Vietnamese mint
- 3 tablespoons basil leaves
- 1 cup bean sprouts or pea shoot
- 6 cups (48 fl oz) chicken stock
- 6 kaffir lime leaves
- 2 red chillies, seeded and chopped
- 4 slices ginger
- 3 chicken breast fillets
1 Cook vermicelli in boiling water until tender, and drain.
2 Divide noodles between 6 serving bowls and top with mint, basil and sprouts.
3 Place stock, lime leaves, chillies and ginger in a saucepan and bring to boil. Add chicken and poach for 4 minutes or until chicken is cooked through.
4 Remove chicken and shred meat. Continue to simmer stock for 5 minutes.
5 To serve, place shredded chicken on top of noodles and ladle hot stock mixture into bowls. Serve immediately.
Fat: 1.1 g
Cholesterol: 31.6 mg
Sodium: 420.5 mg
Potassium: 247.4 mg
Carbs: 14.8 g
Protein: 15.6 g
Vitamin A: 54.9 %
Vitamin B-12: 3.5 %
Vitamin B-6: 16.6 %
Vitamin C: 5.9 %
Vitamin D: 0.0 %
Vitamin E: 0.7 %