Chicken noodle hotpot with coconut milk and fresh leaves

Preparation info
  • Serves


    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

By Josceline Dimbleby

Published 2010

  • About

On our journey in Vietnam we had all sorts of hotpots, which were really more like soups with plenty of added ingredients - pork, chicken, fish and/or seafood, vegetables and herbs, with or without coconut milk. For this one-pot meal, I have used a combination of chicken and seafood. It’s perfect for lunch or a light supper.


  • 125 g thin wheat noodles
  • 2 fresh red chillies
  • large piece fresh root ginger


Cook the noodles in boiling salted water until they are just soft, then drain in a sieve, rinse with cold water to stop the cooking process, and set aside.

Cut the chillies in half lengthways under running water and discard the seeds and stems, then slice across finely. Peel the ginger and garlic, cut into small pieces and then into very thin slivers. Slice the chicken breasts across th