Rated 5 out of 5 based on 1 votes
- 2 x chicken breasts (no skin)
- 4 x cm ginger peeled
- 2 x onions cut into half
- 3 cloves garlic
- 2 tspn soy sauce
- 2 Tbls fish sauce
- 1 x red chilli, thinly sliced
- 1 cup coriander
- 1/2 cup red onion, sliced
- 2 shots spring onion (sliced)
- 1 x lemon or lime wedge
- 150 g rice noodle
1- Bring the chicken, ginger, two onions, garlic, soy sauce, fish sauce and 2 litres of water to the boil in a large covered pot. Reduce the heat to low and cook for another 30 minutes. Once it is cool enough to handle strain the broth so that you only have the liquid left. Put aside the chicken and discard everything else.
2- Shred the chicken pieces and add into the broth.
3- In the meantime add cold water to the rice noodles until they are soft. Drain the noodles and add them to a pot of boiled water for one minute only. Strain them again.
4- Divide the broth and noodles between bowls and top with coriander, sliced spring onion, sliced red onions, sliced chilli and serve with lemon wedges.
Place the coriander, red onion, spring onion and chilli in separate bowls where each person can add extra ingredient as they please.
Note: you can add bean sprouts as well.
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This dish was great! So simple and healthy! I’m going to make it often. I added mint and Asian basil for an extra kick.
Thank you Alyssa, I will be making this often and adding more ingredients to it as well. I think it may be nice with fish.