Vietnamese Chicken Noodle Hotpot with Fresh Leaves

Preparation info
  • Serves


    • Difficulty


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.


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


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