Low Sodium Banh Canh
Discover the vibrant flavors of Vietnamese cuisine with this Low Sodium Banh Canh recipe, a healthier twist on the traditional noodle soup. Featuring tender shredded chicken, silky Banh Canh noodles, and a fragrant, homemade broth infused with onion, garlic, ginger, and black peppercorns, this dish is packed with bold aromatics without relying on excessive salt. Seasoned with low-sodium soy sauce and fish sauce, the soup offers a perfect balance of savory and umami flavors. Fresh garnishes like cilantro, bean sprouts, green onions, and a squeeze of lime elevate each bowl, making it both refreshing and satisfying. Simple yet flavorful, this recipe is a wonderful option for those seeking a heart-friendly, nutrient-rich comfort food that embodies authentic Vietnamese cuisine. Ready in just over an hour, it’s ideal for a nourishing family meal or a cozy dinner any night of the week!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 400 grams Banh Canh noodles
- 2 liters Water
- 1 medium Onion
- 4 cloves Garlic
- 1 inch piece Ginger
- 2 pieces Carrot
- 2 pieces Celery stalks
- 1 teaspoon Black peppercorns
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Fish sauce
- 1 piece Lime
- 2 stalks Green onions
- 1 bunch Fresh cilantro
- 100 grams Bean sprouts
Instructions
Begin by preparing all your ingredients. Thinly slice the onion, peel and crush the garlic cloves, slice the ginger into thin slices, and chop the carrots and celery into medium pieces.
In a large pot, add 2 liters of water and bring to a boil. Add the chicken breasts, onion slices, garlic cloves, ginger slices, carrots, celery, and black peppercorns.
Reduce the heat to a simmer and let the broth cook uncovered for 30-40 minutes, allowing the flavors to meld. Skim any foam or impurities that rise to the surface.
Once the broth is aromatic and the chicken is cooked through, remove the chicken breasts from the pot. Let them cool slightly, then shred the chicken into bite-sized pieces using two forks.
Strain the broth into another pot to remove the vegetable solids, leaving behind a clear broth.
Return the strained broth to the heat, adding the low-sodium soy sauce and fish sauce to season.
Add the Banh Canh noodles to the broth and cook according to package instructions, typically 4-5 minutes, until tender.
Juice half of the lime into the soup for a hint of acidity, adjusting to taste.
To serve, divide the shredded chicken among four serving bowls. Ladle the hot broth and noodles over the chicken.
Garnish each bowl with freshly chopped green onions, cilantro, bean sprouts, and a wedge of lime on the side for squeezing as desired.
Serve immediately and enjoy this low sodium version of Banh Canh, vibrant in flavor and nutritiously satisfying.
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3325 mg | 145% | |
| Total Carbohydrate | 173.7 g | 63% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 19.7 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2231 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
