Vietnamese Chicken Noodle Soup

Ingredients

• 2
• litres chicken stock
• 5 cm fresh ginger, peeled and sliced
• 1 cinnamon stick
• 1 star anise
• 3 cardamom pods
• 2 teaspoon white sugar
• 3 tablespoons deep fried shallots
• 3 tablespoons fish sauce
• 4 chicken breasts, skinned, boned and finely chopped
• 400g fresh egg noodles
• 4 spring onions
• coriander
• 1 tablespoon deep fried shallots
• extras
• 1 cup bean sprouts
• sprigs of mint
• sprigs of Asian basil
• sprigs of coriander
• 1 red chilli finely chopped
• 1 lemon or lime, cut into wedges

Method

Combine
chicken stock, ginger, cinnamon, star anise, cardamom pods, sugar, fried
shallots and fish sauce in a saucepan and bring to the boil, simmer for
30 minutes.
Strain stock, and add chicken, return to the heat, bring to the boil and
simmer for another 20 minutes. Add noodles and cook for 3-5 minutes.
To assemble soup, divide noodles among 4 deep soup bowls. Top with chicken
meat and top with hot soup. Scatter spring onions, coriander and deep fried
shallots on top.
Serve with an accompanying platter of sprouts, herbs, chilli and lemon or
lime.

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