Vietnamese chicken noodle soup

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Vietnamese chicken noodle soup

Lean & Clean, Dairy-Free, Gluten-Free, Soy-Free

2 Servings, 490 Calories/Serving

20 Minutes

A pungent fermented fish ingredient, fish sauce is key to achieving that deep pho flavor in this Vietnamese chicken noodle soup.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 3½ ounces glass (mung bean) noodles
  • Sun Basket chicken soup base (fresh garlic - fresh ginger - lemongrass - cloves - star anise - cinnamon)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • ¾ pound organic mustard greens
  • 1 organic lime
  • 1 organic jalapeño or other fresh chile such as serrano (optional)
  • 4 or 5 sprigs organic fresh Thai (or Italian) basil
  • 1½ teaspoons fish sauce
  • Organic mung bean sprouts (see Market Watch note)

Nutrition per serving

Calories: 490, Protein: 46g (92% DV), Fiber: 9g (36% DV), Total Fat: 8g (12% DV), Monounsaturated Fat: 3g, Polyunsaturated Fat: 1.5g, Saturated Fat: 1g (5% DV), Cholesterol: 125mg (42% DV), Sodium: 300mg (13% DV), Carbohydrates: 61g (20% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Fish

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Soak the glass noodles

Bring a medium [large] sauce pot of water to a boil. Remove from the heat, add the glass noodles, and soak until just tender, 3 to 5 minutes. Drain and rinse with cold water.
While the water heats and the noodles soak, prepare the chicken and start the pho.

2

Cook the chicken; start the pho broth

In a large sauce pot over medium heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Stir in the soup base and cook until fragrant, 1 to 2 minutes. Add 4 cups [8 cups] water and bring to a boil. Add the chicken, making sure the breasts are separated, and cook over high heat until opaque and cooked through, 5 to 7 minutes. Remove the pot from the heat. Using a slotted spoon or tongs, transfer the chicken to a plate to cool slightly, then using a fork, shred the chicken. Cover the pot and reserve the cooking liquid for Step 3.
While the chicken cooks, prepare the remaining ingredients.

3

Prep the mustard greens and garnishes; finish the pho broth

  • Save half the mustard greens for another use. Remove any coarse stems from the remaining mustard greens; thinly slice the greens crosswise.
  • Cut the lime into wedges.
  • If using the jalapeño, remove the stem; thinly slice the jalapeño crosswise. Wash your hands after handling.
  • Strip the basil leaves from the stems.
Return the broth in the pot to a vigorous simmer. Stir in the shredded chicken, half the fish sauce, and the greens, in batches if needed. Cook over medium-high heat until the chicken is warmed through and the greens are just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and more fish sauce.

Serve

Transfer the noodles to individual bowls and ladle the chicken and pho broth over the noodles. Garnish with the mung bean sprouts, lime wedges, basil, and as much sliced jalapeño as you like and serve.
Kids Can!
  • Measure the water for the broth.
  • Remove the coarse stems from the mustard greens.
  • Strip the basil leaves.