3000 grams rice noodles or rice vermicelli
2 fresh red chilies, seeded and sliced
2 tablespoons soy sauce
1 ¼ cups bean sprouts, blanched
1 medium onion, sliced
white pepper powder to taste
2 tablespoons chopped fresh coriander
10-12 fresh basil leaves.
1 lemon, cut into wedges
10 cups chicken stock
500 grams boneless chicken, skinned and cubed
1 inch cinnamon
4spring onions, sliced
1 inch cinnamon
4 spring onions, sliced
1 inch ginger, crushed
2 teaspoons sugar
Salt to taste
2 tablespoons fish sauce
Place the sliced red chilies in a bowl and add the soy sauce. Set aside.
For the broth, bring the chicken stock, chicken, cinnamon, spring onions, ginger, sugar and salt to a boil over high heat in a deep pan. Reduce heat and simmer for 40-45 minutes, skimming off the scum as it rises to the surface.
Add the fish sauce and remove from heat. Remove the chicken and set aside to cool. Strain the mixture and keep the clear broth warm over very low heat.
Boil plenty of water in a deep pan, add the noodles and blanch for about five minutes or until they soften. If using vermicelli it will take around 2 minutes. Drain and rinse in cold water. Drain thoroughly and set aside.
When the chicken cools down, shred it into thin strips.
Place the noodles/vermicelli in individual serving bowls, to with the bean sprouts, shredded chicken and onion. Pour the hot broth over. Sprinkle the white pepper powder and serve piping hot garnished with fresh coriander and basil leaves along with lemon wedges and the bowl of red chilies in soy sauce.
This soup is excellent for growing kids what with the portion-rich bean sprouts and chicken!