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1.5 liters
1
tablespoon
60 g
2
2
1
teaspoon
250 g
4
250 g
4
2
1/4
1/4
Garnishing :
1
teaspoon
1
teaspoon
1
sprig
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Chicken stock
Nuoc cham sauce
Galangal, finely chopped
Star anise
Cinnamon sticks
Sugar
Boneless, skinless chicken (preferably breast meat)
Spring onions (scallions), diagonally sliced
Rice noodles
Small red chilies, finely chopped
Limes, quartered
Salt (to taste)
Pepper (to taste)
Crispy fried shallots
Crushed roasted peanuts
Coriander (cilantro) leaves
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Method :
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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.
-
Place all the remaining ingredients on the
table in small bowls so that everyone can help themselves.
Tip : Use good quality chicken stock for
this recipe to get an excellent taste.
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