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Vietnamese chicken noodle soup

 


Method 1


Ingredients


1 tbsp vegetable oil

3 shallots

sliced

3 garlic cloves

sliced

1 lemongrass stalk

chopped

2.5cm piece ginger

sliced

3 star anise

1 cinnamon stick

1 tsp coriander seeds

¼ tsp Chinese five spice

¼ tsp black peppercorns

1 tsp caster sugar

1 tbsp fish sauce

1.25 - 1.5 litres good quality fresh chicken stock

3 large chicken breasts

(about 500g)

To serve

450g rice noodles

4 spring onions

finely sliced on an angle

1 carrot

shredded or peeled into ribbon with a vegetable peeler

2 large handfuls (150g) mung bean sprouts

large bunch coriander

chopped

small bunch mint

leaves chopped

1 red chilli

thinly sliced (optional)

2 tbsp crispy fried shallots

(optional)

1 kaffir lime leaf

tough central stalk removed, very finely sliced, (optional)

1 lime

cut into wedges


step 1

Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).


step 2

In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.


step 3

Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.


step 4

Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.


step 5

To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.



Method 2


Ingredients:

- 1 whole chicken (about 3-4 lbs)

- 1 onion, peeled and halved

- 3-inch piece of ginger, sliced

- 2-3 star anise

- 3-4 cloves

- 1 cinnamon stick

- 1 tbsp coriander seeds

- 1 tsp fennel seeds

- 4-6 cups of chicken broth

- Fish sauce, salt, and sugar to taste

- Rice noodles

- Garnishes: bean sprouts, Thai basil, lime wedges, sliced chili, hoisin sauce, and sriracha


Instructions:

1. In a large pot, char the onion and ginger over an open flame or under a broiler until they are slightly blackened.

2. Add the star anise, cloves, cinnamon stick, coriander seeds, and fennel seeds to the pot and toast for 1-2 minutes until fragrant.

3. Add the chicken and enough chicken broth to cover it. Bring to a simmer and cook for about 40-50 minutes, skimming off any foam that rises to the top.

4. Remove the chicken from the pot and shred the meat. Season the broth with fish sauce, salt, and sugar to taste.

5. Cook the rice noodles according to package instructions.

6. To serve, divide the noodles among bowls and top with the shredded chicken. Ladle the hot broth over the top.

7. Serve with bean sprouts, Thai basil, lime wedges, sliced chili, hoisin sauce, and sriracha on the side for garnish.



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