| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
Asian |
Food networ, Food7 |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken, cleaned |
| 3 |
|
Water |
|
|
Salt |
| 5 |
|
Cm knob fresh ginger, peeled |
| 2 |
|
Onions, peeled and thinly |
|
|
sliced |
| 2 |
T |
Fish sauce |
| 6 |
|
Peppercorns |
| 400 |
g |
Fresh rice noodles |
| 2 |
|
Spring onions, finely sliced |
| 1 |
|
Lime or lemon, quartered |
| 2 |
|
Fresh red chillies, sliced |
| 1 |
|
Asian basil or mint |
| 1 |
|
Fresh coriander |
|
|
Fresh bean sprouts, washed |
|
|
and trimmed |
INSTRUCTIONS
Place the chicken, water, salt, ginger and onions in a large pot and
bring to the boil. Skim off any froth, lower the heat and cook gently
for 45 minutes. Remove the chicken, remove the chicken breasts and
legs and return the carcass to the pot. Add the fish sauce and
peppercorns and cook gently for 2 hours, skimming occasionally. Strain
the stock through a fine sieve. Remove the cooked meat from the
chicken breast and legs and slice finely. Cut the noodles into
tagliatelle-like strips. Pour boiling water over noodles and separate
the strands. Divide the noodles between 4 deep soup bowls, add sliced
chicken and top with soup. Add the spring onions. Serve with platters
of quartered limes, sliced chillies, lots of Asian basil, coriander
and bean sprouts for each person to add according to their taste.
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