Ingredients
2 chicken breasts
Sea-salt flakes and white pepper, to season
150g rice vermicelli noodles
12 fish balls
1 tsp caster sugar
200g iceberg lettuce, shredded
Crispy fried shallots, sliced green onion, sliced bird’s eye chilli, sesame oil and soy sauce, to serve
STOCK
1kg chicken wings
4cm piece ginger, peeled, smashed once with a pestle
1 carrot, unpeeled, cut into 4
1/2 brown onion
4 cloves garlic, bruised
2 litres water
Method
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To make Stock, in a heavy-based stock pot, bring all ingredients to boil on high. Reduce heat to low and simmer uncovered for 1 hour, skimming the surface regularly. Strain stock into a large, clean saucepan, discarding solids.
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To make Soup, put chicken in a medium, heavy-based saucepan (chicken should fit snugly in a single layer). Add 1 litre of prepared stock and season with salt. Bring to boil on high. Reduce heat to low and simmer for 8-10 minutes. Remove from heat. Stand covered for 10 minutes, or until chicken is cooked through. Remove chicken to a plate and reserve cooking liquid (stock). Once cool enough to handle, coarsely shred the chicken.
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Meanwhile, put vermicelli in a heatproof bowl. Cover with cold water. Soak for 30 minutes. Drain. Cover with boiling water and stand for 30 seconds. Drain immediately. Set aside.
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Return reserved cooking liquid (stock) to boil. Add fish balls and cook for 2 minutes, or until fish balls float to surface. With a slotted spoon, remove fish balls to a plate. Add 2 more cups of prepared chicken stock (you will need 11/2 litres of stock in the pot). Return to boil on high. Add sugar. Season.
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Divide shredded chicken, noodles, fish balls and lettuce among serving bowls. Pour over hot stock to cover noodles. Garnish with shallots, onion and chilli. Drizzle with sesame oil and soy sauce. Serve.
Cook's tips
- Store bought stock can be used, you will need approximately 2 litres.
- Crispy fried shallots can be found in the Asian food aisle of supermarkets.
- Fish balls can be purchased from an Asian grocer. Substitute with firm tofu or pieces of white fish.
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