Bún Gà for Breakfast (Chicken Noodle Soup)

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

1. 1Bring a large pot of water to a rolling boil. Add the 12 oz of rice noodles and cook for 3-5 minutes, or until the noodles are tender but still have a slight chew. Drain the noodles thoroughly in a colander and set them aside.
2. 2Pour the 8 cups of chicken broth into a large pot. Place the pot over medium-high heat and bring the broth to a rolling boil (approximately 212°F / 100°C). Once boiling, add the 2 cups of cooked chicken breast, reduce the heat to medium-low to maintain a gentle simmer (around 190-200°F / 88-93°C), and heat the chicken through for 5 minutes, until the chicken is hot throughout.
3. 3Thinly slice the 2 green onions.
4. 4Arrange 4 individual serving bowls. Divide the cooked 12 oz of rice noodles evenly among these bowls.
5. 5Carefully ladle the hot 8 cups of chicken broth and the heated 2 cups of chicken breast over the noodles in each of the 4 bowls, ensuring the noodles are mostly submerged.
6. 6Evenly distribute the 1 cup of bean sprouts, the 0.5 cup of mint leaves, the 0.25 cup of cilantro, and the thinly sliced 2 green onions over the top of the soup in each bowl. Place one of the 4 lime wedges on the side of each bowl.
7. 7Add 0.5 tablespoon of the 2 tbsp fish sauce alternative to each of the 4 serving bowls and stir gently. Serve the soup immediately, with the 1 tsp chili garlic sauce placed on the side for individual addition.

Substitutions

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