A delicious chicken and noodle soup popular in Vietnam.
Ingredients:
Chicken Breasts – 225 gms, boneless, skinless
Rice Vermicelli – 75 gms
Onion – 1, small, chopped
Star Anise – 2
Cinnamon – 1 inch piece
Coriander Seeds – 1/2 tblsp
Garlic – 1/2 tblsp, minced
Ginger – 1/2 tblsp, minced
Chicken Stock – 3 cups
Fish Sauce – 1 tsp
Spring Onion – 1, sliced
Coriander Leaves – 1/2 cup, chopped
Sprouted Moong – 1 cup
Five Spice Powder – 1/2 tsp
Coarse Sea Salt – 1/4 tsp
Black Pepper Powder – 1/4 tsp
Olive Oil as required
Lime Wedges
Method:
1. Mix five spice powder, salt and black pepper powder in a large bowl.
2. Add the chicken and mix well until evenly coated.
3. Heat little oil in a nonstick pan over medium flame.
4. Add the chicken and cover the pan with a lid.
5. Cook for about 10 to 15 minutes. Keep aside warm.
6. Bring a pan of water to a boil.
7. Cook the vermicelli until al dente, about 3 minutes.
8. Drain and refresh under cold running water.
9. Keep aside until required.
10. Heat oil in the pan.
11. Add the onions, star anise, cinnamon, coriander seeds, ginger and garlic.
12. Saute for 3 to 4 minutes.
13. Add the chicken broth and fish sauce.
14. Cover with a lid and simmer for 5 to 6 minutes.
15. Slice the chicken into thin slices.
16. Transfer the vermicelli into individual serving bowls.
17. Add the chicken slices.
18. Strain the broth mixture and discard the onion and spices.
19. Pour into the bowls.
20. Garnish with spring onions, coriander leaves and sprouts.
21. Serve with a lime wedge.
