CRAZYCOOKER
New member
VIETNAMESE CHICKEN SOUP
8 cups good chicken stock*
12 oz. thin Udon or rice noodles
1 lb. raw, skinless chicken breast, very thinly sliced
1 med. carrot, shaved with vegetable peeler
1 dz. snow peas, trimmed and thinly sliced
1 lge. handful fresh, crisp bean shoots
1 bunch baby bok choy, trimmed and washed
1/2 dz. spring (green) onions, thinly sliced
1/2 sm. red capsicum (bell pepper),thinly sliced
1/2 bunch fresh coriander, top stalks and leaves only
2-3 fresh chillies, de-seeded and thinly sliced
Cook noodles according to directions on package. Drain and set aside.
Heat chicken stock to boiling and keep at a simmer whilst assembling rest of dish.
In noodle bowls, place a small mound of noodles and carefully arrange prepared vegetables and sliced chicken over the top, finishing with bean shoots and leaving coriander and chili to serve with.
Ensure that chicken is laid flat or it may not cook completely through. Carefully pour chicken stock over (a stainless steel jug is perfect for this) and allow to sit for 1 minute.
Serve with coriander, chili and hot bread rolls on the side.
*The stock should be made with good chicken pieces, garlic, ginger and coriander for best results although a good quality purchased stock will work well.
8 cups good chicken stock*
12 oz. thin Udon or rice noodles
1 lb. raw, skinless chicken breast, very thinly sliced
1 med. carrot, shaved with vegetable peeler
1 dz. snow peas, trimmed and thinly sliced
1 lge. handful fresh, crisp bean shoots
1 bunch baby bok choy, trimmed and washed
1/2 dz. spring (green) onions, thinly sliced
1/2 sm. red capsicum (bell pepper),thinly sliced
1/2 bunch fresh coriander, top stalks and leaves only
2-3 fresh chillies, de-seeded and thinly sliced
Cook noodles according to directions on package. Drain and set aside.
Heat chicken stock to boiling and keep at a simmer whilst assembling rest of dish.
In noodle bowls, place a small mound of noodles and carefully arrange prepared vegetables and sliced chicken over the top, finishing with bean shoots and leaving coriander and chili to serve with.
Ensure that chicken is laid flat or it may not cook completely through. Carefully pour chicken stock over (a stainless steel jug is perfect for this) and allow to sit for 1 minute.
Serve with coriander, chili and hot bread rolls on the side.
*The stock should be made with good chicken pieces, garlic, ginger and coriander for best results although a good quality purchased stock will work well.
