Ingredients with Measurements:
- 8 oz. of dried Mi Celor noodles
- 4 cups of chicken broth
- 1 lb. of chicken breast, sliced into thin strips
- 1 tbsp. of vegetable oil
- 1 tbsp. of minced garlic
- 1 tbsp. of minced ginger
- 1 tbsp. of red chili flakes
- 1 tbsp. of soy sauce
- 1 tbsp. of fish sauce
- 1 tbsp. of lime juice
- 1 cup of bean sprouts
- 1 cup of sliced green onions
- 1 cup of chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Cook the Mi Celor noodles according to the package instructions. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium-high heat.
3. Add the minced garlic, ginger, and red chili flakes. Cook for 1-2 minutes until fragrant.
4. Add the sliced chicken breast and cook until browned on all sides.
5. Pour in the chicken broth, soy sauce, fish sauce, and lime juice. Bring to a boil.
6. Reduce the heat to low and let the soup simmer for 10-15 minutes.
7. Add the cooked Mi Celor noodles, bean sprouts, sliced green onions, and chopped cilantro to the pot. Stir to combine.
8. Season with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the chicken and low heat for simmering the soup.
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 7g
Carbohydrates: 41g
Protein: 30g
Sodium: 1,500mg
Substitutions for ingredients:
- Shrimp or tofu can be used instead of chicken.
- Vegetable broth can be used instead of chicken broth.
- Soba noodles or rice noodles can be used instead of Mi Celor noodles.
Variations:
- Add sliced mushrooms or bok choy to the soup.
- Use different types of chili flakes for a different level of spiciness.
- Add a beaten egg to the soup for a thicker consistency.
Tips and tricks:
- To make the soup less spicy, reduce the amount of red chili flakes.
- If the soup is too thick, add more chicken broth or water.
- Garnish with additional cilantro and lime wedges for added flavor.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with cilantro and lime wedges.
Garnishes:
Cilantro and lime wedges.
Pairings:
Serve the soup with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed rice or crusty bread.
Troubleshooting advice:
- If the soup is too spicy, add more chicken broth or water to dilute the spiciness.
- If the soup is too thin, add more cooked noodles or vegetables to thicken it up.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Mi Celor is a type of Vietnamese noodle that originated in the city of Hue.
Flavor profiles:
Spicy, savory, and slightly sour.
Serving suggestions:
Serve the soup hot and garnish with cilantro and lime wedges.
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Region: Romanian