a simple chicken & rice noodle bowl.

July  8, 2012
0 Ratings
  • Serves 4
Author Notes

This is a really simple, flavorful soup that can be for lunch or dinner. The fish sauce adds a lovely saltiness without changing the color of the broth, while the lime juice adds a bit of brightness & a hint of that zingy sourness that is often found in Thai or Vietnamese food. —we eat. happy.

What You'll Need
  • 2 chicken breasts, skin-on & bone-in
  • 4 cups water
  • 1 teaspoon sea salt
  • 14 ounces thin rice noodles
  • 1 lime, cut into wedges
  • 4 scallion, chopped
  • 4 tablespoons fish sauce
  • 1-2 chilis or jalapenos, chopped (optional)
  1. In a stock pot, add chicken, water & salt. Bring to a boil & then simmer for 45 minutes. Take the chicken out & leave the broth on low heat to stay warm. Let the chicken cool on a cutting board for about 10 minutes, then shred the meat off.
  2. To cook the rice noodles, follow the directions on the package. Then drain & rinse with cold water.
  3. Add the noodles to the bottom of the bowl, then chicken, scallions & chili. Ladle the broth over the noodles. Then 1 TBL of fish sauce for each bowl, a squeeze of lime & a bit of cracked pepper.

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