Using chicken stock helps reduce the cooking time. Add extra Thai chilis or top with Sriracha for more heat.
- 8 c chicken broth
- 6-8 slices ginger
- 3 tbsp fish sauce
- 1 tbsp sugar
- 1-2 red Thai chilies, sliced (optional)
- 8 oz chicken breast
- Salt and pepper
- 2 tbsp cooking oil
- 14 oz fresh rice noodles
- 1 c bean sprouts
- 1/2 c fresh mint
- 1/2 c fresh cilantro
- 1/2 c Thai basil
- 1 lime
- Bring chicken broth to a boil and add in ginger slices, fish sauce, sugar, and sliced chilis (if using). Simmer for 15 minutes.
- Slice chicken breast and season with salt and pepper. Heat oil in a pan and cook chicken breast over medium- high heat until cooked through.
- Divide up the fresh rice noodles into two large bowls and pour hot broth over the noodles. The noodles will soften quickly in the hot broth.
- Top each bowl with chicken breast, bean sprouts, fresh herbs, and a squeeze of lime.
- recipe card included in Umami Cart order, Dec. 2021