| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
Asian |
Food networ, Food7 |
4 |
servings |
INGREDIENTS
| 1 |
md |
Chicken; cleaned |
| 3 |
l |
Water |
|
|
Salt |
| 5 |
|
Cm knob fresh ginger; peeled |
| 2 |
|
Onions; peeled and thinly |
|
|
; sliced |
| 2 |
tb |
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 |
bn |
Asian basil or mint |
| 1 |
bn |
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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