Ingredients with Measurements:
- 1 lb. boneless chicken breast, sliced into thin pieces
- 8 cups chicken broth
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp. ginger, grated
- 2 tbsp. soy sauce
- 2 tbsp. fish sauce
- 1 tbsp. brown sugar
- 1 tsp. sesame oil
- 8 oz. rice noodles
- 1 cup bean sprouts
- 1 cup bok choy, chopped
- 1 lime, cut into wedges
- Fresh cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. In a large pot, sauté the onion, garlic, and ginger until fragrant.
2. Add the chicken and cook until browned.
3. Pour in the chicken broth, soy sauce, fish sauce, brown sugar, and sesame oil. Bring to a boil.
4. Reduce heat and let simmer for 20 minutes.
5. Cook the rice noodles according to package instructions. Drain and set aside.
6. Add the bean sprouts and bok choy to the soup and cook for 5 minutes.
7. Season with salt and pepper to taste.
8. To serve, place a portion of rice noodles in a bowl and ladle the soup over it.
9. Garnish with fresh cilantro and a lime wedge.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 5g
Carbohydrates: 40g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Rice noodles can be substituted with egg noodles or udon noodles.
- Bok choy can be substituted with spinach or kale.
Variations:
- Add sliced mushrooms for extra flavor.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a dash of sriracha for some heat.
Tips and tricks:
- To save time, use pre-cooked chicken.
- Soak the rice noodles in cold water for 10 minutes before cooking to prevent them from sticking together.
- Add the bean sprouts and bok choy at the end to prevent them from becoming too soft.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl with a lime wedge and fresh cilantro on top.
Garnishes:
Fresh cilantro, lime wedges
Pairings:
Serve with a side of steamed rice or a crusty bread.
Suggested side dishes:
Steamed rice, crusty bread
Troubleshooting advice:
- If the soup is too salty, add more chicken broth to dilute it.
- If the soup is too bland, add more soy sauce or fish sauce.
Food safety advice:
- Make sure the chicken is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lyvzha-Style Noodle Soup is a traditional Vietnamese dish that originated in the city of Lyvzha.
Flavor profiles:
Savory, umami, slightly sweet, with a hint of sourness from the lime.
Serving suggestions:
Serve hot as a main dish.
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