Vietnamese chicken noodle soup

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the chicken. Put the chicken and 2 tablespoons of salt in a large pot, add 3 litres of water. Add the spice mixture. Bring to the boil and simmer with slightly opened lid on low to medium heat for about 1 1/2 hours.

2. 2

   Soak the rice noodle in cold water for about 30 minutes. Remove the chicken from the stock, drain well and allow to cool. Remove meat from the bone, leaving the breast fillets with skin whole. Use leg and back meat for other purposes.

3. 3

   Peel the ginger and shallots. Cut ginger into slices. Cut shallots in half lengthwise. Roast ginger and shallots in a pan without fat. Add ginger, shallots and chicken bones to the stock and simmer gently for another 1 1/2 hours.

4. 4

   Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pods into small pieces. Clean and wash spring onions and cut them diagonally into rings. Wash coriander, shake dry and pluck leaves from the stems.

5. 5

   Rinse and drain the bean sprouts. Wash the lime, grate dry and cut into slices.

6. 6

   Pour broth through a sieve, drain well. Bring the stock (approx. 2.5 litres) to the boil in a large pot. Season with sugar, salt and fish sauce. Warm the breast fillets in the soup. Arrange sprouts, spring onions, coriander, chilli and noodles in bowls.

7. 7

   Cut the meat into slices and arrange on the noodles. Pour on the stock. Sprinkle meat with coarse pepper. Add lime wedges.

Nutrition Facts

KCAL
710 kcal

CARBS
72 g

FATS
32 g

PROTEINS
35 g