Ingredients
- 300 ml broth
- 100 g rice noodles
- 200 g chicken breast
- 1 onion
- 1 small piece of ginger
- 5 dried coriander seeds
- 2 star anise pods
- 1 small stick of cinnamon
- 2 tbsp fish sauce (nuoc mam)
- Fresh coriander, mint and chives to serve
- A handful of beansprouts
- 1 hot chilli (optional)
Instructions
- Prepare the noodles in advance: Leave them to soak for 30–60 minutes in a large bowl of water. When soft, they can be directly added to the hot broth when served.
- Bring the broth to a simmer, add the onion, peeled ginger, coriander seeds, star anise pods and cinnamon. Add the chicken and cook for 30 minutes.
- Wash the beansprouts, coriander, mint and chives and leave to dry on a piece of kitchen towel. Cut the chilli into small slices.
- Remove the chicken from the broth and strain the liquid. Discard the onion and spices.
- Serve the noodles with the hot broth, add the slices of meat and sprinkle with some fresh herbs. Top with beansprouts and drizzle with the fish sauce.
Recipe & Picture: Paula Soryano
