HANOI CHICKEN NOODLE SOUP with BOK CHOI
Serves 6
1.5kg chicken
25g peeled ginger, coarsely chopped
12 spring onions, trimmed and halved on the diagonal
20g garlic, sliced
2 star anise
1 X 10cm stick cinamon
20g dried shrimp
½ tsp chicken stock powder
450g Bok Choi
300g dried 1cm wide flat rice noodles
60ml fish sauce
25g coriander leaves
20g mint leaves
3 red chilies, finely sliced
Put the whole chicken, ginger, 8 of the halved spring onions, garlic, star anise, cinnamon, dried shrimp, black peppercorns, chicken stock powder into a deep pan in which the chicken fits snugly.
Cover with 2 litres of water.
Bring to the boil – skimming off any scum that comes to the surface.
Lower the heat, cover and simmer very gently for 30 minutes.
Turn off heat and leave to cool in the liquid.
Lift the chicken onto a plate and leave till cool enough to handle.
Drain the stock into a clean pan through a muslin or T towel and discard all the flavourings.
Skin the chicken.
Pull the meat from the bones and break into chunky pieces.
Bring a pan of unsalted water to the boil.
Add the noodles; turn off the heat and leave to soak for 10 minutes.
Separate the stalks from the leaves of the Bok choi and slice them lengthways.
Cut the leaves across into 3cm wide pieces.
Bring the stock back to the boil, add the Bok choi stalks.
Simmer for 2 mins.
Add the Bok choi leaves, stir in the fish sauce.
Drain the noodles and divide into bowls.
Top with cooked chicken, spring onions, coriander and shredded mint leaves.
Ladle steaming broth and Bok choi over the top.
Scatter finely sliced red chillies and remaining finely sliced spring onions over the top to finish.