Vietnamese Chicken Noodle Soup
150g dried rice stick noodles
2-3 skinless chicken breasts, boned
1 tsp sesame oil
1 tbsp light cooking oil (rice bran is good)
2 tsp minced garlic
1 tsp minced chilli (or I fresh red chopped fine)
2 spring onions, chopped, green bits and all
2 tsp minced ginger
2 litres chicken or vegetable stock, buy the best liquid stock you can afford with the least salt added, or make your own
2 tbsp fish sauce
2 tbsp fresh coriander, to garnish
Bean sprouts to garnish (optional)
Extra fresh chilli to garnish
Put your rice noodles into a bowl and pour boiling water over them to cover and “cook” for 15 minutes.
To make the broth, heat the oils in a large pot and fry off the garlic, chilli, ginger and spring onions on a slow-medium heat. We are not looking for browning here, just that the ingredients begin to release their flavours and the spring onions soften. Add the stock and fish sauce and whilst the broth is coming to a simmer cut the chicken breast into thin strips. Once the stock is gently simmering add the chicken to essentially poach in the stock. This will take about 8-10 minutes. Skim off any fat or other “scum” that rises to the surface of your broth to ensure that you have a nice clear broth.
Drain the rice noodles and add these to 4 deep bowls. Add chicken to each bowl and then pour in the chicken broth. Garnish with coriander, extra chilli, bean sprouts to taste.