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Vietnamese   -   Vietnamese Chicken Noodle Soup   adapted from The Universal Kitchen by Elisabeth Rozin

  • 6 Ounces Rice Sticks
  • 4 Cups Chicken Stock
  • 1 Cup Water
  • 1 Medium Onion -- Chopped
  • 1 Tablespoon Fish Sauce
  • Salt And Pepper -- To Taste
  • 1/2 Teaspoon Red Pepper Flakes
  • 1 Lemon Lemon Juice
  • 1 Teaspoon Lemon Grass
  • 1 Pound Chicken -- Cooked And Shredded
  • 6 Ounces Bean Sprouts
  • 1 Bunch Scallion -- Chopped
  • Cilantro -- Chopped
Directions Cover rice sticks with warm water and let stand for 30 minutes. Combine stock, water, onion, fish sauce, salt, pepper, red pepper flakes, lemon juice and lemon grass. Simmer for 15 minutes. Drain rice sticks. Add them and the chicken to the soup. Simmer for 10 minutes. Place a handful of bean sprouts in the bottom of a soup bowl, ladle in the hot soup, sprinkle with scallions and cilantro and serve.
Serves 4
Time to Make 0:00

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