Bún Gà for Breakfast (Chicken Noodle Soup)
A light and flavorful Vietnamese chicken noodle soup, perfect for a comforting breakfast. Uses chicken broth instead of traditional broth that may contain shellfish.
20m prep + 35m cook4 servingsSafety: 98/100
Contains fishSHELLFISH-free
380 cal|28g protein|50g carbs|8g fat|3g fiber
Ingredients
- 12 oz Rice noodles (bún)
- 8 cups Chicken broth
- 2 cups Cooked chicken breast
- 1 cup Bean sprouts
- 0.5 cup Mint leaves
- 0.25 cup Cilantro
- 4 Lime wedges
- 2 Green onions
- 2 tbsp Fish sauce alternative
- 1 tsp Chili garlic sauce
Instructions
- 1Cook rice noodles according to package directions. Drain and set aside.
- 2Heat chicken broth in a large pot.
- 3Add shredded chicken to the broth and simmer for 5 minutes.
- 4Divide noodles into bowls. Ladle broth and chicken over noodles.
- 5Top with bean sprouts, mint, cilantro, green onions, and a squeeze of lime. Add chili garlic sauce if desired.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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