Skip to main content
logo
Food Advertising by

Vietnamese Chicken Noodle soup ~ 越南鸡肉面条汤


With the current sweltering heat, drought and unplesant humidity no thanks to the El Nino,  I'm at a loss sometimes thinking of what to serve for dinner.  Not much appetite for rice, just longing for something soupy with a fair amount of protein, carbohydrates and vegetables, quick to prepare with not much standing in the 'toasted' kitchen .... yes  a bowl of Vietnamese Chicken Noodle for a change.
 



Vietnamese Chicken Noodle Soup ~  越南鸡肉面条汤

Ingredients                        

  • 1/2 kg free-range chicken
  • Rice sticks
  • a small piece of ginger
  • 1 star anise
  • 1 small piece cinnamon stick
  • 2 onions
  • spring onions
  • 1/4 Knorr chicken cube
  • 1 small piece rock sugar
  • Seasalt to taste
  • Basil leaves
  • Bean sprouts
  • Bird eye chillies
  • Fish sauce
  • Lemon or lime wedges
Method
  1. Clean the chicken and boil some water in a pot.
  2. Once the water is boiling, add in the chicken, the water should be able to cover the chicken.  Add in a whole onion, ginger and the spring onion head.
  3. Cover, and cook till the chicken is tender, take out to cool and shred.
  4. Add a small piece of rock sugar into the soup, a star anise and cinnamon stick.  Simmer for about 15  to  20 mins. Add salt and Knorr chicken cube to taste.
  5. Cook the rice sticks as per instructions on the package.  Drain and put in serving bowls.
  6. Add pieces of shredded chicken onto the noodles, ladle on the hot soup and sprinkle on the chopped spring onions, onion rings and bird eye chillies.
  7. Serve immediately with basil leaves, bean sprouts and a wedge of lemon or lime, with a dipping sauce of bird eye chillies and fish sauce on the side.

Comments

  1. Deary, this a good one. Gonna try this out later😊

    ReplyDelete
  2. Cheah, The weather is terribly hot and humid. I definitely want to cook some simple and delicious like yours.

    ReplyDelete
    Replies
    1. I'm game for soupy noodles anytime, more so in this scortching weather!

      Delete
  3. Vietnamese food is light and yummy:)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Bika Ambon Panggang ~ 印尼糕

Kuih Bika Ambon or Honeycomb cake is an Indonesian dessert and from the outset it looks quite challenging to attempt baking this cake in order to achieve a honeycomb pattern.   There are many recipes online and I also googled for Indonesian recipes and watched the video on youtube.  I was looking for a recipe that is not so complicating but straightforward and I managed to come across Whattocooktoday's blog and found her recipe.  I was very delighted when the cake turned out to be a success.  Thanks, Marvellina!   Bika Ambon Panggang  ~   印尼糕 ( adapted from  'here'  with adjustments)   Ingredients for : - Yeast mixture 2 tsp dry yeast 1 Tbsp plain flour 1 Tbsp sugar 2 Tbsp warm water Coconut Milk 350 ml coconut milk 160 gm sugar 1/2 tsp turmeric powder 10 kaffir lime leaves (tear to smaller pieces) 2 lemon grass, bruised for flavour Cake Batter 180 gm tapioca flour 1/4 tsp salt 5 large eggs   Method Mix the ingredients in the Yeast mixture and set aside to let it ferment.