NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Dry rice noodles

2 cup Low-sodium chicken broth

1 inch Fresh ginger

0.5 medium Yellow onion

2 whole Star anise

1 whole Cinnamon stick

1 tbsp Fish sauce

0.25 tsp Toasted sesame oil

0.5 cup Bean sprouts

2 tbsp Fresh cilantro

1 whole Scallion

0.5 whole Lime

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Char the onion halves and ginger over an open flame or under a broiler until slightly blackened and fragrant.

• 2

  In a large pot, toast the star anise and cinnamon stick over medium heat for 2 minutes.

• 3

  Add the chicken broth, charred onion, ginger, and fish sauce to the pot and bring to a gentle simmer.

• 4

  Submerge the chicken breast in the broth and poach for 12-15 minutes until cooked through, then remove and shred.

• 5

  While chicken poaches, cook the rice noodles according to package directions, drain, and set aside.

• 6

  Strain the broth to remove the solids and return the clear liquid to the pot, seasoning with salt and pepper.

• 7

  Divide the noodles and shredded chicken into a large bowl.

• 8

  Ladle the hot broth over the noodles and top with sesame oil, bean sprouts, cilantro, sliced scallions, and a squeeze of lime.