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VIETNAMESE CHICKEN SOUP

   

Serves 4

A street vendor meal sold all over Vietnam. A meal like this would have once been based on beet, but modern-day versions use chicken or prawns which adds to the taste of the soup.

Ingredients
3 celery sticks, finely chopped
3 spring onions with green tops, chopped into rings
300 g cooked chicken, skinned and cut into fine strips
2 pieces of light wood ear fungus, or 8 white button mushrooms
225 g steamed flat rice noodles, or dried rice stick noodles
850 ml chicken stock

Ingredients
1. Place the celery and spring onions in a bowl, and the chicken in another bowl. Place both on the table. If using wood ear fungus, soak it in hot water for 20-30 minutes.
2. Cook the noodles following the instructions on the packet. Rinse and drain then divide the noodles among four bowls.
3. In a pan, bring the stock to a simmer and add the wood ear fungi. Cook for 3-5 minutes. Pour into a bowl and place on the table.
4. To eat, place celery, spring onions and chicken onto the noodles, and ladle on the chicken and mushroom stock.


Nutritional Value
Protein: Med
Saturated Fat: Low
Unsaturated fat: Low
Glycaemic Index: Low
Insoluble Fibre: Med
Cholesterol: Low
Anti-Oxidant level: Low

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