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Preparation Time: 10
Cooking Time: 30
Put your rice noodles into a bowl and pour boiling water over them to cover and “cook” for 15 minutes. They can’t over-cook this way because the water will have cooled down by the time the noodles have softened up. Remember they’ll cook a bit more when we add hot broth to them later.
To make the broth, heat the oils in a large pot and fry off the garlic, chilli, ginger and spring onions on a slow-medium heat. We are not looking for browning here, just that the ingredients begin to release their flavours and the spring onions soften.
Add the stock and fish sauce and whilst the broth is coming to a simmer cut the chicken breast into thin strips.
Once the stock is gently simmering add the chicken to essentially poach in the stock. This will take about 8-10 minutes. Skim off any fat or other “scum” that rises to the surface of your broth to ensure that you have a nice clear broth.
Drain the rice noodles and add these to 4 deep bowls. Add chicken to each bowl and then pour in the chicken broth.
Garnish with coriander, extra chilli, bean sprouts to taste.
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