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Vietnamese Chicken Soup

Vietnamese Chicken Soup

Vietnamese Chicken Soup

Recipe Ingredients: 

  • 1 liter Massel salt reduced chicken style liquid stock
  • 4cm piece fresh ginger, peeled, halved
  • 2-star anise
  • 3 teaspoons light soy sauce
  • 1 tablespoon fish sauce
  • 1/2 x 250g packet Changs Thai-style rice noodles (pad Thai)
  • 2 tablespoons lime juice
  • 2 cups sliced cooked chicken breast
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh coriander leaves
  • 2 green onions, thinly sliced thinly sliced
  • Red birdseye chili (optional), to serve
  • Lime wedges, to serve

Recipe Method: 

  • Combine stock, 2 1/2 cups cold water, ginger, star anise, soy sauce and fish sauce in a large saucepan over high heat.
  • Cover. Bring to the boil. Reduce heat to low.
  • Simmer for 10 minutes.
  • Meanwhile, place noodles in a heatproof bowl.
  • Cover with boiling water. Stand for 5 minutes or until tender. Separate noodles with a fork. Drain well.
  • Using a slotted spoon, remove star anise and ginger from stock mixture.
  • Stir in lime juice. Divide noodles between serving bowls.
  • Top with chicken. Pour over stock mixture.
  • Sprinkle with mint, coriander, onion and chilli, if using. Serve with lime wedges.

Recipe Tips: 

Meet your Meat's Solution

When defrosting meat, remember to pour some vinegar over it. It will bring down the temperature quickly and also tenderize it