Tenderstem® and Chicken Vietnamese Noodle Soup
Some lovely Asian flavours at work in this Vietnamese soup recipe.
10 minutes preparation
1 hour 40 minutes cooking
For the stock
- 1 whole free-range, chicken
- 1 chicken stock cube
- tbsp rock sugar (or use a pinch of regular sugar)
- tsp rock salt
- 6 tbsp premium fish sauce
- 140g tinned bamboo shoots (sliced)
For the soup
- 280g dry rice noodles
- 280g Tenderstem®
- 2 spring onions, use both ends, finely sliced
- 4 tbsp coriander, roughly chopped or torn
- 2 Asian shallots (or round shallots) sliced into thin semi circles
- Pinch of black pepper
- 4 wedges of lime or lemon
- Freshly cut chillies (optional)
Place a whole chicken and a stock cube in a large saucepan and pour over 3.5 litres of 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 rock sugar, rock salt and fish sauce to the broth.
Meanwhile, place the vermicelli in a heat-proof bowl, and immerse in boiling water. Cover the bowl and leave for approximately 10 minutes or until the noodles are soft. Drain and rinse with warm water to get rid of excess starch. Place the cooked vermicelli into soup bowls.
Slice the shallots and fry in a tablespoon of cooking oil until golden and crispy. Divide the shallots and place onto each bowl with sliced spring onions and coriander.
Remove the chicken from the stock after 50 minutes, make sure the juices run clear and leave to rest and cool for 20 minutes. Remove undesired excess fat that forms on top of the stock with a ladle and discard.
Add the tinned bamboo to the stock and continue to cook for a further 10 minutes.
Slice the chicken into bite sized pieces. Place one thigh or breast per portion onto the noodles. (The chicken can also be torn by hand).
Bring broth to the boil just before serving.
Add a pinch of black pepper to each bowl and ladle piping hot broth with bamboo into the noodle bowls. Make sure everything is immersed in broth. Serve immediately with a squeeze of lemon or lime at the table and garnish with freshly cut chillies if wanted.
Tip: If you want to get even more goodness out of this recipe, we suggest saving the water you have blanched the Tenderstem® in for a refreshing drink.