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Vietnamese Soup with Chicken Breast Roast Recipe

Vietnamese Soup with Chicken Breast Roast
Source: Flamingo

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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.

Dinner

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A recipe from Flamingo

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