Add some Vietnamese flavour to your menu with this noodle-bowl made with the fresh flavours of cilantro, green onions, basil and a sprinkle of red pepper flakes.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Artisan by Stockpot® Chicken Stock
|Rice Vermicelli Noodles, dry||360 g||12 oz|
|Chicken Breast, boneless skinless, cut into julienne strips||1 kg||2 lbs|
|Vegetable Oil||65 mL||1/4 cup|
|Garlic, minced||90 mL||6 tbsp|
|Ginger, minced||30 mL||2 tbsp|
|Red Pepper Flakes||30 mL||2 tbsp|
|Fish Sauce||30 mL||2 tbsp|
|Cilantro, freshly chopped||125 mL||1/2 cup|
|Green Onions, chopped||125 mL||1/2 cup|
|Basil, freshly chopped||125 mL||1/2 cup|
|1. Reconstitute Artisan Chicken Stock according to package directions and set aside.|
|2. Soak noodles in very hot tap water according to package directions. While noodles are soaking, heat oil in deep skillet over medium-high heat; add chicken, garlic, ginger and pepper flakes. Cook stirring for 3 minutes; then add stock and fish sauce; bring to a boil. Reduce heat to medium and simmer until chicken is done, about 8 minutes.|
|3. Drain noodles and cut into short pieces, about 1 ½ inches long; add into hot broth. Serve 2 cups (480 mL) garnished with cilantro, green onion and basil.|