Vietnamese-Style Chicken Noodle Jars

Ingredients

• 1½ litres good-quality chicken stock
• 30 g fresh ginger, peeled and thinly sliced
• 3 garlic cloves, lightly crushed
• 2 tbsp fish sauce
• 2 star anise
• 2 tsp caster sugar, divided
• 600 g boneless, skinless chicken breasts
• 200 g dried rice vermicelli noodles
• 150 g beansprouts, rinsed
• 2 pak choi, leaves separated and halved lengthways
• 2 carrots, peeled and cut into fine matchsticks
• 2 red chillies, thinly sliced
• ½ cucumber, halved lengthways, seeds scraped, thinly sliced
• 2 tbsp rice wine vinegar
• Fine salt and black pepper
• 1 small bunch fresh coriander, leaves picked
• 1 small bunch fresh mint, leaves picked
• 4 spring onions, thinly sliced on an angle
• 2 limes, cut into wedges
• 4 tbsp hoisin sauce
• 2 tbsp sriracha
• 100 g prawn crackers
• 160 g pickled daikon and carrot (đồ chua)

Method

1. Put the stock, ginger, garlic, star anise, fish sauce and sugar in a saucepan. Bring to a bare simmer for 3 minutes.
2. 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.
3. Toss the cucumber with the rice vinegar, a pinch of sugar, salt and pepper. Leave it to pickle for 10 minutes.
4. Soak the rice vermicelli in just-boiled water for 4 to 5 minutes, then drain and rinse cold.
5. Blanch the pak choi in the broth for 2 minutes and lift it out. Shred the chicken into bite-sized pieces.
6. 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.
7. Divide the noodles, chicken, pak choi, carrot, beansprouts and pickled cucumber between heatproof jars or deep bowls. Ladle over the hot broth.
8. Finish with coriander, mint, spring onions, red chilli and lime.