Ingredients:
• 1 tbsp. oil
• 3 shallots, sliced
• 3 garlic cloves, sliced
• 1 lemongrass stalk, chopped
• 1 inch ginger, sliced
• spice mix (3 whole star anise, 1 cinnamon stick, 1 teaspoon coriander seeds, ¼ teaspoon Chinese five-spice, ¼ teaspoon black peppercorns)
• 1 tsp. sugar
• 1 tbsp. fish sauce
• good quality fresh chicken stock 1.25 - 1.5 liters (5-6 cups)
• 500 g. free range boneless skinless chicken breasts (or use roasted chicken)
• 250-300 g. dried thin rice stick noodles
To serve:
• 1 carrot, shredded or peeled into ribbons with a vegetable peeler
• 2 spring onions, sliced
• mung bean sprouts, 2 large handfuls
• fresh coriander, chopped
• mint leaves chopped
• red chili 1, thinly sliced (optional)
• crispy fried shallots* 2 tablespoons (optional)
• 1 kaffir lime leaf , tough central stalk removed, very finely sliced (optional)
• 1 lime , cut into wedges
• fish sauce and chili sauce to taste
• crispy Asian shallots
Procedure:
1. Heat oil in a small fry pan on medium heat and gently cook shallots and garlic until caramelized and golden brown (about 4-5 minutes).
2. In a large-size pot combine caramelized shallots and garlic, lemongrass, ginger, Chinese five-spice, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer. Simmer very gently for about 15 minutes to allow all the flavors to infuse and the chicken breasts are just cooked.
3. Meanwhile, prep the vegetables and cook the noodles according to packet instructions until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
4. Remove the cooked chicken breasts from the soup and shred the meat using two forks. Divide shredded meat between bowls of noodles.
5. Strain the soup through a sieve. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
6. To serve, ladle piping hot soup into bowls of noodles and chicken, and top with carrot, spring onion, bean sprouts, herbs, crispy shallots and kaffir lime leaf. Serve with a lime wedge to squeeze over, and more fish sauce and chili to add according to taste.
