← Recipes Scale ¼× ⅓× ½× 1× 2× 3× 4×
Quarter — ¼× Third — ⅓× Half — ½× Original — 1× Double — 2× Triple — 3× Quadruple — 4× 1 serving 1 ⅓ servings 2 servings 4 servings 8 servings 12 servings 16 servings Main Course Asian Yield 1 serving Scaled Quarter — ¼×
Main Course Asian Yield 1 ⅓ servings Scaled Third — ⅓×
Main Course Asian Yield 2 servings Scaled Half — ½×
Main Course Asian Yield 4 servings Scaled Original — 1×
Main Course Asian Yield 8 servings Scaled Double — 2×
Main Course Asian Yield 12 servings Scaled Triple — 3×
Main Course Asian Yield 16 servings Scaled Quadruple — 4×
Ingredients Tap one to check it off
Reset Noodles ~⅛ lb (~85 g) Rice noodles (linguini width) ? Base ¼ tbsp (~4 g) Fish Sauce ? 1 ½ cups (~355 g) chicken broth (home made is best) ? ¼-½ dash Sriracha sauce ? ~0 tsp (<1 g) Black Pepper ? ~0 tsp (<1 g) onion powder ? ~0 tsp (<1 g) garlic powder ? ~0 tsp (<1 g) ground ginger ? Additions Lime (cut into wedges) ? ½ cup (~70 g) Rotisserie Chicken (diced) ? Bean sprouts ? Shitake mushrooms (stems removed; sliced 1/4" strips) ? serrano or jalapeno peppers (chopped) ? ¾ green onions (thin sliced) ? cilantro (fresh chopped) ? Fried Stuff 1 oz (~30 g) Pancetta (diced 1/4") ? ~0 cup (~15 g) vegetable oil ? 1 clove garlic (rough chopped) ? Instructions 1 Steep noodles in boiling water 5-12 minutes. Rinse with cold water , and set aside. 2 Fry Pancetta in non-stick pan; remove/drain. 3 Same pan: Fry garlic in medium-hot vegetable oil for 3 minutes (no longer), and set aside. 4 Bring Base ingredients a boil , reduce to simmer . 5 Ladle VERY hot broth into bowls. 6 Add remaining Additions as desired, & allow to steep until cool enough to eat. Ingredients Tap one to check it off
Reset Noodles ¼ lb (~115 g) Rice noodles (linguini width) ? Base ⅓ tbsp (~5 g) Fish Sauce ? 2 cups (~475 g) chicken broth (home made is best) ? ⅓-⅔ dash Sriracha sauce ? ~⅛ tsp (<1 g) Black Pepper ? ~⅛ tsp (<1 g) onion powder ? ~⅛ tsp (<1 g) garlic powder ? ~⅛ tsp (<1 g) ground ginger ? Additions Lime (cut into wedges) ? ⅔ cup (~95 g) Rotisserie Chicken (diced) ? Bean sprouts ? Shitake mushrooms (stems removed; sliced 1/4" strips) ? serrano or jalapeno peppers (chopped) ? 1 green onions (thin sliced) ? cilantro (fresh chopped) ? Fried Stuff 1 ⅓ oz (~40 g) Pancetta (diced 1/4") ? ~⅛ cup (~20 g) vegetable oil ? 1 ⅓ cloves garlic (rough chopped) ? Instructions 1 Steep noodles in boiling water 5-12 minutes. Rinse with cold water , and set aside. 2 Fry Pancetta in non-stick pan; remove/drain. 3 Same pan: Fry garlic in medium-hot vegetable oil for 3 minutes (no longer), and set aside. 4 Bring Base ingredients a boil , reduce to simmer . 5 Ladle VERY hot broth into bowls. 6 Add remaining Additions as desired, & allow to steep until cool enough to eat. Ingredients Tap one to check it off
Reset Noodles ~⅓ lb (~170 g) Rice noodles (linguini width) ? Base ½ tbsp (~8 g) Fish Sauce ? 3 cups (~710 g) chicken broth (home made is best) ? ½-1 dash Sriracha sauce ? ⅛ tsp (<1 g) Black Pepper ? ⅛ tsp (<1 g) onion powder ? ⅛ tsp (<1 g) garlic powder ? ⅛ tsp (<1 g) ground ginger ? Additions Lime (cut into wedges) ? 1 cup (~140 g) Rotisserie Chicken (diced) ? Bean sprouts ? Shitake mushrooms (stems removed; sliced 1/4" strips) ? serrano or jalapeno peppers (chopped) ? 1 ½ green onions (thin sliced) ? cilantro (fresh chopped) ? Fried Stuff 2 oz (~55 g) Pancetta (diced 1/4") ? ⅛ cup (~25 g) vegetable oil ? 2 cloves garlic (rough chopped) ? Instructions 1 Steep noodles in boiling water 5-12 minutes. Rinse with cold water , and set aside. 2 Fry Pancetta in non-stick pan; remove/drain. 3 Same pan: Fry garlic in medium-hot vegetable oil for 3 minutes (no longer), and set aside. 4 Bring Base ingredients a boil , reduce to simmer . 5 Ladle VERY hot broth into bowls. 6 Add remaining Additions as desired, & allow to steep until cool enough to eat. Ingredients Tap one to check it off
Reset Noodles ¾ lb (~340 g) Rice noodles (linguini width) ? Base 1 tbsp (~15 g) Fish Sauce ? 6 cups (~1420 g) chicken broth (home made is best) ? 1-2 dash Sriracha sauce ? ¼ tsp (~1 g) Black Pepper ? ¼ tsp (~1 g) onion powder ? ¼ tsp (~1 g) garlic powder ? ¼ tsp (<1 g) ground ginger ? Additions Lime (cut into wedges) ? 2 cups (~280 g) Rotisserie Chicken (diced) ? Bean sprouts ? Shitake mushrooms (stems removed; sliced 1/4" strips) ? serrano or jalapeno peppers (chopped) ? 3 green onions (thin sliced) ? cilantro (fresh chopped) ? Fried Stuff 4 oz (~115 g) Pancetta (diced 1/4") ? ¼ cup (~55 g) vegetable oil ? 4 cloves garlic (rough chopped) ? Instructions 1 Steep noodles in boiling water 5-12 minutes. Rinse with cold water , and set aside. 2 Fry Pancetta in non-stick pan; remove/drain. 3 Same pan: Fry garlic in medium-hot vegetable oil for 3 minutes (no longer), and set aside. 4 Bring Base ingredients a boil , reduce to simmer . 5 Ladle VERY hot broth into bowls. 6 Add remaining Additions as desired, & allow to steep until cool enough to eat. Ingredients Tap one to check it off
Reset Noodles 1 ½ lb (~680 g) Rice noodles (linguini width) ? Base 2 tbsp (~30 g) Fish Sauce ? 12 cups (~2840 g) chicken broth (home made is best) ? 2-4 dash Sriracha sauce ? ½ tsp (~1 g) Black Pepper ? ½ tsp (~1 g) onion powder ? ½ tsp (~1 g) garlic powder ? ½ tsp (~1 g) ground ginger ? Additions Lime (cut into wedges) ? 4 cups (~560 g) Rotisserie Chicken (diced) ? Bean sprouts ? Shitake mushrooms (stems removed; sliced 1/4" strips) ? serrano or jalapeno peppers (chopped) ? 6 green onions (thin sliced) ? cilantro (fresh chopped) ? Fried Stuff 8 oz (~225 g) Pancetta (diced 1/4") ? ½ cup (~110 g) vegetable oil ? 8 cloves garlic (rough chopped) ? Instructions 1 Steep noodles in boiling water 5-12 minutes. Rinse with cold water , and set aside. 2 Fry Pancetta in non-stick pan; remove/drain. 3 Same pan: Fry garlic in medium-hot vegetable oil for 3 minutes (no longer), and set aside. 4 Bring Base ingredients a boil , reduce to simmer . 5 Ladle VERY hot broth into bowls. 6 Add remaining Additions as desired, & allow to steep until cool enough to eat. Ingredients Tap one to check it off
Reset Noodles 2 ¼ lb (~1020 g) Rice noodles (linguini width) ? Base 3 tbsp (~45 g) Fish Sauce ? 18 cups (~4260 g) chicken broth (home made is best) ? 3-6 dash Sriracha sauce ? ¾ tsp (~2 g) Black Pepper ? ¾ tsp (~2 g) onion powder ? ¾ tsp (~2 g) garlic powder ? ¾ tsp (~1 g) ground ginger ? Additions Lime (cut into wedges) ? 6 cups (~840 g) Rotisserie Chicken (diced) ? Bean sprouts ? Shitake mushrooms (stems removed; sliced 1/4" strips) ? serrano or jalapeno peppers (chopped) ? 9 green onions (thin sliced) ? cilantro (fresh chopped) ? Fried Stuff 12 oz (~340 g) Pancetta (diced 1/4") ? ¾ cup (~165 g) vegetable oil ? 12 cloves garlic (rough chopped) ? Instructions 1 Steep noodles in boiling water 5-12 minutes. Rinse with cold water , and set aside. 2 Fry Pancetta in non-stick pan; remove/drain. 3 Same pan: Fry garlic in medium-hot vegetable oil for 3 minutes (no longer), and set aside. 4 Bring Base ingredients a boil , reduce to simmer . 5 Ladle VERY hot broth into bowls. 6 Add remaining Additions as desired, & allow to steep until cool enough to eat. Ingredients Tap one to check it off
Reset Noodles 3 lb (~1360 g) Rice noodles (linguini width) ? Base 4 tbsp (~60 g) Fish Sauce ? 24 cups (~5680 g) chicken broth (home made is best) ? 4-8 dash Sriracha sauce ? 1 tsp (~2 g) Black Pepper ? 1 tsp (~2 g) onion powder ? 1 tsp (~2 g) garlic powder ? 1 tsp (~2 g) ground ginger ? Additions Lime (cut into wedges) ? 8 cups (~1115 g) Rotisserie Chicken (diced) ? Bean sprouts ? Shitake mushrooms (stems removed; sliced 1/4" strips) ? serrano or jalapeno peppers (chopped) ? 12 green onions (thin sliced) ? cilantro (fresh chopped) ? Fried Stuff 16 oz (~455 g) Pancetta (diced 1/4") ? 1 cup (~220 g) vegetable oil ? 16 cloves garlic (rough chopped) ? Instructions 1 Steep noodles in boiling water 5-12 minutes. Rinse with cold water , and set aside. 2 Fry Pancetta in non-stick pan; remove/drain. 3 Same pan: Fry garlic in medium-hot vegetable oil for 3 minutes (no longer), and set aside. 4 Bring Base ingredients a boil , reduce to simmer . 5 Ladle VERY hot broth into bowls. 6 Add remaining Additions as desired, & allow to steep until cool enough to eat. Notes Source lists course as "Main Course, Soup" -- picked Main Course as the more defining value. "Serrano or jalapeno peppers" is an either/or in the source; linked to the existing jalapeno glossary entry with the alternative preserved in the ingredient name. No servings count given in source; estimated at 4 based on the broth/chicken quantities.
