Try this (Asian) 3 - Chicken Pho recipe, or contribute your own.
Suggest a better description1. Place the chicken and the broth in a pot with Cinnamon, spring onions, ginger, salt, sugar, and onion over medium heat, and let it boil. Reduce heat to low heat and continue cooking for an hour. Add the fish sauce and remove from heat.
2. Cook the rice noodles in boiling water for 8 minutes. Set it aside, rinse with cold water to stop cooking.
3. Half an hour before serving the soup, remove the chicken from the broth, and shred the chicken, take out the bones and put the meat in the broth. Just before serving, Add rice noodles, spring onions, a few whole basil leaves, a stall of cilantro, a handful of beansprouts, and a splash of lemon juice just before serving.
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Serving Size: 1 (237g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 7 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 777.5mg | 27 % | |
Potassium 34.4mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.2g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7
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