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| Nutrient | Per serving1 meal (approx. 700 g) | Per portion700 g |
|---|---|---|
| Sugar | ~6 g | ~6 g |
| Energy | ~2800 kJ | ~2800 kJ |
| Sodium | ~1800 mg | ~1800 mg |
| Protein | ~35 g | ~35 g |
| Fat, total | ~30 g | ~30 g |
| Carbohydrate | ~70 g | ~70 g |
| Saturated fat | ~8 g | ~8 g |
Clear broth with egg noodles, crispy lemongrass chicken, bok choy and fresh herbs
Clear savoury broth, egg noodles, crispy lemongrass fried chicken (served on the side), bok choy, bean sprouts, shiitake mushrooms, spring onions, crispy fried shallots.
Crispy chicken egg noodle soup is a popular combination that offers a delightful contrast of textures and temperatures. By serving the golden, aromatic lemongrass chicken on the side of a delicate, slow-simmered broth, the fried coating remains perfectly crunchy, highlighting the Vietnamese appreciation for customisable, interactive dining experiences.
Contains gluten (wheat in noodles, soy sauce, chicken coating), egg (noodles), and soy. May contain traces of fish sauce, peanuts, sesame, shellfish, and dairy from shared kitchen equipment.
To maintain the crispy texture of the chicken and prevent soggy noodles, store the broth, chicken, and noodles in separate airtight containers. Refrigerate within 2 hours and consume within 2 days.
If refrigerated, allow the components to sit at room temperature for 10 minutes to take the chill off before reheating.
Reheat the crispy chicken in an air fryer or oven at 180 degrees Celsius for 5 to 8 minutes to restore its crunch. Meanwhile, bring the clear broth to a rolling boil on the stove. Place the cold noodles and vegetables into a serving bowl and pour the boiling broth over them.
Serve the steaming noodle soup with the crispy chicken on a separate plate, accompanied by dipping sauce. Garnish the soup with fresh spring onions and crispy shallots.
