Name: Vietnamese chicken noodle soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: Vietnamese
Ingredients: 1 tbsp vegetable oil; 3 shallots sliced; 3 garlic cloves sliced; 1 lemongrass stalk chopped; 2.5cm piece ginger sliced; 3 star anise; 1 cinnamon stick; 1 tsp coriander seeds; ¼ tsp Chinese five spice; ¼ tsp black peppercorns; 1 tsp caster sugar; 1 tbsp fish sauce; 1.25 - 1.5 litres good quality fresh chicken stock; 3 large chicken breasts (about 500g); 450g rice noodles; 4 spring onions finely sliced on an angle; 1 carrot shredded or peeled into ribbon with a vegetable peeler; 2 large handfuls (150g) mung bean sprouts; large bunch coriander chopped; small bunch mint leaves chopped; 1 red chilli thinly sliced (optional); 2 tbsp crispy fried shallots (optional); 1 kaffir lime leaf tough central stalk removed, very finely sliced, (optional); 1 lime cut into wedges

Noodle soup in bowl with chopsticks and side plate

1 tbsp vegetable oil
3 shallots
sliced
3 garlic cloves
sliced
1 lemongrass stalk
chopped
2.5cm piece ginger
sliced
3 star anise
1 cinnamon stick
1 tsp coriander seeds
¼ tsp Chinese five spice
¼ tsp black peppercorns
1 tsp caster sugar
1 tbsp fish sauce
1.25 - 1.5 litres good quality fresh chicken stock
3 large chicken breasts
(about 500g)

To serve

450g rice noodles
4 spring onions
finely sliced on an angle
1 carrot
shredded or peeled into ribbon with a vegetable peeler
2 large handfuls (150g) mung bean sprouts
large bunch coriander
chopped
small bunch mint
leaves chopped
1 red chilli
thinly sliced (optional)
2 tbsp crispy fried shallots
(optional)
1 kaffir lime leaf
tough central stalk removed, very finely sliced, (optional)
1 lime
cut into wedges

Method

step 1
Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
step 2
In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
step 3
Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
step 4
Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
step 5
To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.