Vietnamese-Style Chicken Noodle Jars
Steam curling up from the jars as the broth hits the herbs, with bright green coriander and mint, ruby slivers of chilli and a fresh lime wedge perched on the rim.
Ingredients
Serves 4- 1½litres good-quality chicken stock
- 30 gfresh ginger, peeled and thinly sliced
- 3garlic cloves, lightly crushed
- 2 tbspfish sauce
- 2star anise
- 2 tspcaster sugar, divided
- 600 gboneless, skinless chicken breasts
- 200 gdried rice vermicelli noodles
- 150 gbeansprouts, rinsed
- 2pak choi, leaves separated and halved lengthways
- 2carrots, peeled and cut into fine matchsticks
- 2red chillies, thinly sliced
- ½cucumber, halved lengthways, seeds scraped, thinly sliced
- 2 tbsprice wine vinegar
- Fine salt and black pepper
- 1small bunch fresh coriander, leaves picked (optional)
- 1small bunch fresh mint, leaves picked (optional)
- 4spring onions, thinly sliced on an angle (optional)
- 2limes, cut into wedges (optional)
- 4 tbsphoisin sauce (optional)
- 2 tbspsriracha (optional)
- 100 gprawn crackers (optional)
- 160 gpickled daikon and carrot (đồ chua) (optional)
Method
- Put the stock, ginger, garlic, star anise, fish sauce and 1½ tsp of the sugar in a saucepan. Bring to a bare simmer for 3 minutes.
- Lower in the chicken and poach gently for 18 to 20 minutes, until the thickest part reaches 75°C for 30 seconds. Lift it out and rest for 5 minutes.
- Toss the cucumber with the rice vinegar, the remaining ½ tsp sugar, salt and pepper. Leave it to pickle for 10 minutes.
- Soak the rice vermicelli in just-boiled water for 4 to 5 minutes, then drain and rinse cold.
- Blanch the pak choi in the broth for 2 minutes and lift it out. Shred the chicken into bite-sized pieces.
- Strain the broth back into the pan, taste and adjust with fish sauce or a small pinch of sugar. Bring it back to a proper simmer.
- Divide the noodles, chicken, pak choi, carrot, beansprouts and pickled cucumber between heatproof jars or deep bowls. Ladle over the hot broth.
- Finish with the sliced red chilli. Add any of the optional coriander, mint, spring onions, lime, hoisin or sriracha if using. The prawn crackers and pickles are optional sides.
Per serving
- kcal
- 516
- protein
- 55.4g
- fibre
- 3.6g
- carbs
- 55.7g
- fat
- 6.9g
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