About the Dish

  • Brown Rice Spaghetti

    Brown Rice Spaghetti

  • Onion

    Onion

  • Ginger

    Ginger

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Chicken Breast

    Chicken Breast

  • Green Onion

    Green Onion

  • Fish Sauce

    Fish Sauce

  • Turbinado Sugar

    Turbinado Sugar

  • Jalapeño Pepper

    Jalapeño Pepper

  • Pea Shoots

    Pea Shoots

  • Basil

    Basil

  • Lime

    Lime

METHOD

1
Place a medium saucepan over high heat. Fill half full with about 6 cups water.
2
MISE EN PLACE • Slice jalapeño crosswise into rounds. • Peel and halve onion. Thinly slice 1 half. Cut remaining half into 4 wedges. • Slice ginger crosswise into 1/4-inch thick coins (no need to peel). • Pick basil leaves. • Thinly slice green onion, keep whites and greens separate. • Quarter lime.
3
• When water boils, add noodles. Cook, stirring occasionally, until noodles are tender but not mushy, 6-8 minutes. • Drain noodles, and return to saucepan to keep warm.
4
• Place a large sauce pot over medium high heat. Add onion wedges and ginger. Cook, turning occasionally, until onion browns, about 5 minutes. • Add 4 cups of water and bouillon cube. Let simmer 10 minutes. • Strain broth and return liquid to saucepot.
5
Add chicken and sliced onion. Simmer until chicken is cooked through and tender, about 10 minutes.
6
• Transfer chicken to a cutting board, and let cool. Shred chicken, and return to soup. • Stir in green onion whites, fish sauce and sugar. Taste and adjust seasoning as desired with kosher salt.
7
• Divide noodles between 2 large soup bowls. Top with chicken and broth. • Garnish with jalapeño, pea greens, basil and green onion greens. Serve with lime wedges, and enjoy!

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