Banh Canh

Banh Canh is a hearty Vietnamese soup featuring thick, chewy noodles and a rich broth flavored with aromatic herbs and spices. This Kosher version is made with chicken and vegetables, making it both comforting and satisfying.

Ingredients

• Chicken thighs, boneless - 200 grams
• Chicken broth (Kosher) - 500 ml
• Tapioca noodles - 100 grams
• Carrot, sliced - 50 grams
• Mushrooms, sliced - 50 grams
• Green onions, chopped - 2 tablespoons
• Garlic, minced - 2 cloves
• Ginger, minced - 1 teaspoon
• Soy sauce (Kosher) - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lime, juiced - 1 tablespoon
• Fresh cilantro, chopped - 2 tablespoons

Steps

1. In a pot, heat a tablespoon of oil over medium heat and sauté the minced garlic and ginger until fragrant.
2. Add the chicken thighs to the pot and brown on all sides for about 5 minutes.
3. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Add the sliced carrots and mushrooms to the pot, cooking for an additional 5 minutes.
5. Stir in the tapioca noodles and cook according to package instructions, usually about 5-7 minutes.
6. Season the soup with soy sauce, salt, and black pepper. Adjust seasoning to taste.
7. Remove from heat and stir in lime juice and chopped cilantro.
8. Serve hot, garnished with green onions.

Nutrition

• Calories: 400
• Protein: 25 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 900 mg
• Cholesterol: 80 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, supporting muscle health.
• Rich in vitamins and minerals from vegetables, aiding overall health.

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