Vietnamese chicken noodle soup

Preparation time:

15 mins

Cooking time:

1 hour 30 mins

Serves:

4

Chicken noodle soup is an old favourite but this recipe gives it Vietnamese flair.

Ingredients

• 1 litre (4 cups) chicken stock
• 1 litre (4 cups) water
• 1.4kg chicken (size 14)
• 2 tblsps fish sauce
• 3cm piece fresh ginger, finely grated
• 2 star anise
• 2 cinnamon sticks
• 1 tblsp sugar
• 1 tsp freshly ground black pepper
• 6 green spring onions, finely sliced
• 1 cup chopped fresh coriander leaves
• 200g packet bean sprouts
• 400g packet rice stick noodles
• Crispy fried shallots and finely sliced red chillies, to garnish
• Lime wedges, to serve

Method

1 Place stock, water, chicken, sauce, ginger, star anise, cinnamon, sugar and pepper in a large stockpot. Bring to boil, simmer, covered, for 1 1/2 hours, turning chicken over halfway through cooking.

2 Transfer chicken to a chopping board. Remove skin and discard, then using a fork, shred meat from the bones.

3 Strain stock, return to stockpot with chicken, spring onions, half the coriander and sprouts. Stir over heat until hot.

4 Meanwhile, cook noodles according to directions on packet. Divide among serving bowls.

5 Spoon over soup. Garnish with shallots, chilli, remaining coriander and sprouts. Serve with lime wedges.

Notes

■ Crispy fried shallots are available in packets from Asian food stores or some supermarkets. Remember to remove star anise and cinnamon sticks before serving. ■ Soup can be made two days ahead. Keep, covered, in the fridge.