Vietnamese Chicken Noodle Hotpot with Fresh Leaves

Name: Vietnamese Chicken Noodle Hotpot with Fresh Leaves
Yield: Serves 4
Cuisine: Vietnam
Ingredients: Mixture of salad leaves, including plenty of fresh mint; 1.2 litres (2 pints) chicken stock; 50g (2oz) coconut milk powder or 125g (4oz) creamed coconut; 3 chicken breasts; 125g (4oz) peeled prawns; 250g (8oz) beansprouts; Generous handful of fresh coriander; 125g (4oz) thin wheat noodles; Salt; 3–4 Thai lime leaves (optional); 3 large garlic cloves, chopped finely; 5cm (2-inch) piece of fresh root ginger, finely chopped; Juice of 1 lemon; 2 tablespoons groundnut oil; 2 fresh red chillies

Preparation info

Serves
4

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

I developed this to remind myself of some of the wonderful hotpots and soups I had while travelling in Vietnam.

Ingredients

125g (4oz) thin wheat noodles
2 fresh red chillies

Asia
Vietnam
Main course
Southeast Asia
Gluten-free
Spicy

Method

Boil the noodles in salted water until they are just soft. Drain the noodles through a strainer, then run through with cold water to halt the cooking process. Leave the noodles on one side.

Cut the chillies in half under running water, discard the seeds and stem and cut very finely into strips. Remove any skin or bone from the chicken breasts, then slice them across fairly thinly. In a