Daikon-And-Chicken Soup

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1 (3-inch) fresh green chile

3 tablespoons rice vinegar

5 cups no-salt-added chicken broth

2 cups thinly sliced, peeled daikon radish (about 1/2 pound)

1 pound skinned, boned chicken breasts, thinly sliced

2 tablespoons fish sauce

1 tablespoon fresh lime juice

1/8 teaspoon sugar

2 cups hot cooked long-grain rice

Chopped fresh cilantro (optional)

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