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1 tablespoon Nuoc cham sauce
60 g Galangal, finely chopped
2 Star anise
2 Cinnamon sticks
1 teaspoon Sugar
250 g Boneless, skinless chicken (preferably breast meat)
4 Spring onions (scallions), diagonally sliced
250 g Rice noodles
4 Small red chilies, finely chopped
2 Limes, quartered
1/4 Salt (to taste)
1/4 Pepper (to taste)
Garnishing :
1 teaspoon Crispy fried shallots
1 teaspoon Crushed roasted peanuts
1 sprig Coriander (cilantro) leaves
Ingredients : Serves 4
1.5 liters Chicken stock1 tablespoon Nuoc cham sauce
60 g Galangal, finely chopped
2 Star anise
2 Cinnamon sticks
1 teaspoon Sugar
250 g Boneless, skinless chicken (preferably breast meat)
4 Spring onions (scallions), diagonally sliced
250 g Rice noodles
4 Small red chilies, finely chopped
2 Limes, quartered
1/4 Salt (to taste)
1/4 Pepper (to taste)
Garnishing :
1 teaspoon Crispy fried shallots
1 teaspoon Crushed roasted peanuts
1 sprig Coriander (cilantro) leaves
Preparation:
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Pour the stock into a large pot.
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Add nuoc cham sauce, galangal, star anise, cinnamon, sugar and season to taste with salt and pepper.
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Simmer for 10 minutes. Add the chicken meat and simmer for a further 20 minutes.
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Remove the chicken to a plate. Shred it and place the shreds in a bowl.
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Cook the rice noodles and divide them between 4 large bowls.
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Divide the chicken shreds between the bowls and pour over the strained chicken soup.
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Place all the remaining ingredients on the table in small bowls so that everyone can help themselves.
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Date Added: 2009-03-15 Views : 54