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Vietnamese Soup In A Teapot

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Vietnamese Soup In A Teapot

Ingredients

  • 8 ounces flat rice noodles or cooked angel hair pasta
  • 8 cups low-sodium chicken broth
  • 1 onion, halved
  • 4 cloves garlic, smashed
  • 1 (2-inch) piece fresh ginger, peeled
  • 2 whole star anise
  • 1 stick cinnamon
  • 2 tablespoons light-brown sugar
  • 1 pound boneless, skinless chicken breast halves, trimmed
  • 1 tablespoon vegetable oil
  • 1 bunch fresh leafy herbs such as mint, basil, thai basil, or cilantro
  • 1 cup fresh bean sprouts
  • 2 tablespoons sliced scallions
  • 2 medium carrots, grated
  • 1 fresh red or green chile, very thinly sliced
  • 1 lime, cut into wedges
  • 2 shallots, thinly sliced or 1 small red onion, thinly sliced
  • 2 tablespoons asian fish sauce, plus more for serving
  • juice of 1/2 lime
  • coarse salt and freshly ground black pepper
  • asian chile sauce
  • hoisin sauce
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Published 2014-09-09 13:13:12 (2 years ago).

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