Chicken noodle soup (pho-style)
A Vietnamese dinner for the galley that copes with rough seas, one pot, about 40 min hands-on.
- Dinner
- Vietnamese
- ⏱ 40 min
- 🌊 Sea tolerance 5/5
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Chicken thigh (boneless)480 g (120 g)
- Rice noodles280 g (70 g)
- Fresh ginger40 g (10 g)
- Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
- Spring onion / scallion60 g (≈ 4 spring onions) (15 g (≈ 1 spring onion))
- Coriander / cilantro20 g (5 g)
- Lime40 g (≈ 0.5 lime) (10 g)
- Soy sauce40 g (10 g)
- Vegetable stock cubes16 g (4 g)
- Ground cinnamon2 g (0.5 g)
Method
- Simmer chicken, sliced ginger, onion, cinnamon and stock in 500 ml water per serving for 20 minutes.
- Shred the chicken; cook noodles in the broth.
- Serve with spring onion, coriander, lime and soy.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- One pot — less to secure, less washing-up with fresh water.
- Contains: Celery, Gluten, Soy — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 457
- protein
- 30 g
- fat
- 6 g
- carbs
- 67 g
- sugar
- 3 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes