Cook4Me+ Vietnamese Soup with Chicken

• 3 chicken breasts
• 1,3 L of chicken stock
• 30 g of freshly cut ginger into sections
• 1,5 onions, peeled and thinly sliced
• 3 shallots, thinly sliced and fried (optional)
• 3 tbsp of nuoc mam sauce
• 480 g of Japanese noodles, pre-cooked
• 60 g of soy sprouts
• 1,5 tbsp of coriander, washed and cut
• 3 red chilli peppers, seeded and thinly sliced

Prepare the ingredients.

Pour the stock into the pan. Add the onion, ginger, chilli and nuoc mam.

Bring to a boil, then simmer for 5 min. Add the chicken breast.After 8 min, drain and slice. Cook the noodles for 1 min.Stir. Serve.

Ladle into bowls. Garnish with soy sprouts, shallots and coriander.