Vietnamese Soup with Chicken Breast Roast Recipe

Name: Vietnamese Soup with Chicken Breast Roast
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 300 g Flamingo chicken breast roast, cut in strips; 1.5 l (6 cups) chicken broth; 1 cinnamon stick; 2 star anises; 3 cloves; 1 package rice vermicelli; 2 cups bean sprouts; 6 white mushrooms, minced; 1 carrot, julienned; 16 ml (1 tbsp.) fresh ginger, chopped; 1 garlic clove, chopped; 15 ml (1 tbsp.) fish sauce (nuoc-mm); 15 ml (1 tbsp.) hoisin or soy sauce; 3 ml ( tsp.) sesame seed oil; cup fresh cilantro leaves; cup Thai basil (if desired); cup green onions, chopped; 1 lime, cut in quarters

Ingredients

300 g Flamingo chicken breast roast, cut in strips
1.5 l (6 cups) chicken broth
1 cinnamon stick
2 star anises
3 cloves
1 package rice vermicelli
2 cups bean sprouts
6 white mushrooms, minced
1 carrot, julienned
16 ml (1 tbsp.) fresh ginger, chopped
1 garlic clove, chopped
15 ml (1 tbsp.) fish sauce (nuoc-mm)
15 ml (1 tbsp.) hoisin or soy sauce
3 ml ( tsp.) sesame seed oil
cup fresh cilantro leaves
cup Thai basil (if desired)
cup green onions, chopped
1 lime, cut in quarters

	PREP TIME 10m	COOK TIME 20m
YIELD 4 servings

Instructions

In a medium-size saucepan, bring chicken broth, cinnamon, star anises and cloves to the boil.
Simmer for two minutes and remove spices.
Add cilantro, fish sauce, sesame seed oil, green onions, garlic, ginger, mushrooms and julienne of carrots. Simmer over medium heat for two to three minutes.
Add vermicelli and cook until tender.
Pour piping hot broth into large service bowls and top with chicken breast roast.
Serve soup immediately, with hoisin sauce, bean sprouts, cilantro and basil, and two quarters of lime per serving.