Vietnamese chicken noodle soup
Broth ingredients:
500g chicken breast or whatever
10 cups chicken stock
4 spring onions, sliced down the middle
2 cinnamon sticks
3cm fresh ginger root, peeled and bruised
2 teaspoons sugar
1 teaspoon salt
2 tablespoons fish sauce
Other ingredients:
300g rice noodles
4 cups mung bean sprouts
1 onion, thinly sliced
Pepper
Bunch of coriander
Bunch of mint or basil
1 lime
serves 4-6.
Method
1 - put all of broth ingredients, except the fish sauce, into a pot. Bring to the boil and simmer for 45 mins.
2 - after 45 mins add the fish sauce, stir in and take off the heat
3 - throw out the spring onions, ginger and cinnamon sticks
4 - take the chicken and set aside to cool
5 - leave the broth on low heat
6 - cook the rice noodles as per packet instructions
7 - add a handful of mung beans and shredded chicken to bowls to eat from
8 - add the cooked rice noodles, however much you want really
9 - pour the broth over
10 - add handfuls of coriander, basil/mint, onion. Add pepper. Squeeze lime over.
11 - done!
500g chicken breast or whatever
10 cups chicken stock
4 spring onions, sliced down the middle
2 cinnamon sticks
3cm fresh ginger root, peeled and bruised
2 teaspoons sugar
1 teaspoon salt
2 tablespoons fish sauce
Other ingredients:
300g rice noodles
4 cups mung bean sprouts
1 onion, thinly sliced
Pepper
Bunch of coriander
Bunch of mint or basil
1 lime
serves 4-6.
Method
1 - put all of broth ingredients, except the fish sauce, into a pot. Bring to the boil and simmer for 45 mins.
2 - after 45 mins add the fish sauce, stir in and take off the heat
3 - throw out the spring onions, ginger and cinnamon sticks
4 - take the chicken and set aside to cool
5 - leave the broth on low heat
6 - cook the rice noodles as per packet instructions
7 - add a handful of mung beans and shredded chicken to bowls to eat from
8 - add the cooked rice noodles, however much you want really
9 - pour the broth over
10 - add handfuls of coriander, basil/mint, onion. Add pepper. Squeeze lime over.
11 - done!