| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 cups (1 quart) chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 1/2 teaspoons rice vinegar
- One 1-inch piece ginger, sliced thin
- 4 ounces (1/2 package) rice vermicelli noodles
- 1/4 cup sliced scallions
Instructions
- In a medium saucepan, add the chicken broth, fish sauce, soy sauce, rice vinegar and ginger. Bring to a boil and simmer for 20 minutes. Add the rice noodles, stir and cook until the noodles are done, 2 to 3 minutes. Sprinkle with sliced scallions and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 208 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 9 g |
| Cholesterol | 7 mg |
| Sodium | 971 mg |
Reviews
Very salty!