Andy's Poor College Student Vietnamese Soup

Andy’s one of my best friends. He’s also a Vietnamese guy. He makes delicious dishes and during our time as roommates, he expanded my knowledge of ingredients. He introduced me to fish sauce and it’s role in savory dishes. Also, how it should never be left to roll around in the back of your car.

Ingredient Quantity
Chicken Breast, Roasted 10 oz
Butter, Salted 1 Tablespoon
Onion, Chopped 1 Medium
Sugar (optional) 1 Teaspoon
Fish Sauce 2 Tablespoons
Better than Bullion, Chicken 1 Tablespoon
Okra, Sliced, Wheels 40 Pods
Cilantro Handfull
Green Onion, Chopped Handfull
Water / Chicken Broth Lots

Start by frying your pan ingredients together in the bottom of a heavy pot. Sweat them up and maybe get some browning going.

Then plop in the bullion and mix it around. Sauté till fragrant. Then drown it in water. Basically fill the pot till you think you have 4 servings in there. Optionally, you could use chicken stock, but Better than Bullion is very much better.

Bring that to a bare simmer and then dump in the Okra. This will thicken the soup. It doesn’t really need to be cooked much. Maybe 10 minutes. Less if you like that green flavor.

Remove it from the heat and hit it with the aromatics. You want those to mix in but not cook down.

Serve in a bowl with a spoon, or with rice if you have the room in your budget.

Looks good yes? Very low on calories and very filling.

Fact Data
Servings 4
Calories 214
Total Fat (g) 5.9
Saturated Fat (g) 2.9
Cholesterol (mg) 68.3
Sodium (mg) 788.2
Carbohydrates (g) 13.8
Fiber (g) 65
Sugars (g) 3.9
Protein (g) 25.6