Name: Vietnamese-Style Noodle Soup
Yield: Serves 2-4
Cuisine: China
Ingredients: 1 teaspoon dried chilli powder or flakes; ¼ teaspoon freshly ground black pepper; 1 teaspooon salt; 4 tablespoons Thai fish sauce; Handful of fresh sprigs of coriander; 4 whole spring onions, finely shredded; 1 fresh red or green chilli, seeded and finely shredded; 4 tablespoons water; 1 tablespoon sugar; 1 tablespoon light soy sauce; 1.2 litres (2 pints) Chicken Stock or Vegetable Stock; 2 thin slices of fresh root ginger; 1 tablespoon finely chopped garlic; 1 tablespoon lime juice; 50 g (2 oz) thin rice noodles; 225 g (8 oz) Chinese leaves (Peking cabbage); 100 g (4 oz) boneless, skinless chicken breasts; 1 stalk fresh lemon grass; 1 tablespoon groundnut oil; 2 garlic cloves, lightly crushed

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

When I travel, good food is always foremost on my agenda. As Napoleon said, An army marches on its stomach’.

When I can’t spare the time for a whole meal, I look for Asian-style fast food. I am very rarely disappointed when I find a good Vietnamese restaurant and order home-style noodle dishes flavoured with lemon grass, ginger and garlic.

Here is tasty soup with my own embellishments. It is a delicious, quick and easy, one-dish meal that is ideal for today’s hectic and hurr