A simple and refreshing dish, but beware – it packs a punch with the flavour!
- 1litre Chicken Stock
- 4 cm piece fresh ginger peeled & halved
- 2 star anise
- 3 teaspoons light soy sauce
- 1 tablespoon fish sauce
- Rice noodles
- 2 tablespoons lime juice
- 1/2 cup fresh mint leaves 1/2 cup fresh coriander leaves
- 2 green onions
- Red birdseye chill & lime wedge to serve
- 1 large chicken breast
To start this dish, place the chicken breast into a pan with coriander roots (washed well), along with the garlic, lemon-grass and some extra ginger. Cover the chicken with cold water and bring to boil. Allow this to simmer while you begin to prepare the broth.
First steps for the broth are to combine the stock, with 2 and ½ cups of cold water, the ginger pieces, the star anise, soy sauce and fish sauce. Place all these ingredients into a large saucepan over high heat. Cover the saucepan and bring to the boil. Once the stock has reached boiling point, reduce the heat to low and allow to simmer for 10 mins.
While this is simmering, place the noodles into a heat proof bowl and cover with boiling water. You will need to let this stand for around 5 mins or until they are tender. To separate the noodles, stir with a fork and then drain well.
Your chicken should be cooked nicely by now. Drain & cool this dish. To really enhance the flavours, slightly shred the meat using your fork and then set this aside with the noodles.
Next with a slotted spoon remove the star anise, ginger from the stock mixture. Stir in the lime juice.
To serve the dish, pour the stock into serving bowls. Then place the chilli, coriander leaves, chicken and the noodles, along with the lime wedges on a board so that everyone can serve up their own!