Cheat 'n' Eat Vietnamese Chicken Soup

Bring a pot of water to a boil and add the cellophane noodles. Cook for 4–5 minutes until softened, then drain and set aside.

Slice the boneless skinless chicken breasts into bite-sized pieces or thin strips for faster cooking.

Heat the peanut oil in a large pot over medium-high heat. Add the minced garlic, minced ginger, and red pepper flakes, stirring constantly for about 1 minute until fragrant.

Pour the chicken broth into the pot and bring to a simmer. Add the sliced chicken pieces and stir well.

Simmer the soup for 8–10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.

Stir in the fish sauce, tasting and adjusting the seasoning as needed for balance between savory, salty, and spicy notes.

Divide the cooked cellophane noodles among serving bowls and ladle the hot broth and chicken over the noodles.

Garnish each bowl generously with chopped fresh cilantro, chopped green onions, and fresh basil. Serve immediately.