Vietnamese chicken noodles

light but deliciously savoury one pot meal

in the Vietnames tradition, you could serve with crusty baguette

for 2

• vegetable oil
• 1 shallot sliced
• 2 garlic cloves sliced
• 1cm piece ginger sliced
• 2 star anise
  
• 1 tsp dried cinnamon
  
• 1 tsp coriander seeds (or powdered)
  
• 1/2 tsp mixed spice
  
• 1/2 tsp pink peppercorns (or black)
• 1/2 tsp flaked red chilli
  
• 1 tbsp naam pla (fish sauce)
  
• 0.75 litres good quality fresh chicken stock
• 1 large chicken breast (raw or pre-roasted)
  

• 150g rice noodles
• thinly sliced vegetables on an angle, eg
  

4 spring onions

1 carrot
1/2 leek

few mushrooms

• garnish: picked coriander leaves, mint leaves, mung bean sprouts

1. Heat the oil in a large saucepan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
2. Add the spices, fish sauce, chicken stock and (if raw) chicken breast. Cover with a lid and bring to a very gentle simmer for about 15 mins. Should reduce to about 0.5 litres.
   
3. Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Drain and divide between (warmed) serving bowls.
4. Discard the spices by straining (if preferred). Shred the chicken. Return soup to the pot, add the chicken and bring to a boil. Season to taste with more fish sauce if needed.
5. To serve, ladle piping hot soup and chicken into bowls of noodles, and top with sliced veg and garnish. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.