Tenderstem® broccoli & Chicken Vietnamese Noodle Soup
Method
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Place the whole chicken and stock cube in a large saucepan and pour over 3.5 litres boiling water. Cook on a medium heat at a gentle boil for 50 minutes to 1 hour with a lid on. Gently remove any excess scum after 20 minutes then add the sugar and fish sauce to the stock.
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Check the chicken is cooked by piercing it with a skewer. If the juices run clear, it’s done. Remove the chicken from the stock (set the stock aside), and leave to rest and cool for 20 minutes. Once cool enough to handle, discard the chicken bones and skin, and slice or tear the meat into bite sized pieces.
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Meanwhile, prepare the noodles according to the pack instructions. Drain and divide between six large bowls.
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Fry the shallots in the oil until golden and crispy. Divide the shallots, cooked chicken, spring onions and coriander, between the bowls, and add a pinch of black pepper to each.
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Use a ladle to remove any excess fat that has formed on the surface of the stock. Add the bamboo shoots and Tenderstem® broccoli and cook for 3-4 minutes.
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Divide the Tenderstem® broccoli between the bowls then ladle over the piping hot broth and bamboo shoots, making sure everything is immersed in the broth. Serve immediately with lime or lemon wedges and garnish with freshly cut chillies if wanted.
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Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
