Chicken Glass Noodle Soup

One Pan Vietnam by Quadrille
Photo by Laura Edwards

Takes 30 minutes, plus marinating — Serves 4

Ingredients

3 tsp salt

2 corn-fed (for the colour) boneless, skin-on chicken breasts

About 2 tbsp vegetable oil

100g (3½oz) ginger, peeled and crushed

2 onions, halved

2 litres (4. pints) chicken stock (broth)

4 tbsp fish sauce

30g (1oz) rock sugar

2 chicken stock (bouillon) cubes, crumbled

To finish and serve

200g (7oz) mung bean glass noodles, cooked according to the packet instructions

40g (1½oz) beansprouts

20g (¾oz) coriander (cilantro), stalks and leaves chopped

2 tsp coarsely ground black pepper

4 tsp crispy fried shallots

1 lime, quartered

2 red chillies, sliced

4 spring onions, finely chopped

Chicken Glass Noodle Soup

Rub 2 teaspoons of the salt onto the skin of the chicken breasts. Add 2 tablespoons of vegetable oil to a large pot over a medium heat. Place the chicken skin-side down in the oil and cook for 8–10 minutes until golden and crisp. Flip and cook for a further 12–15 minutes, or until fully cooked (internal temperature of 774°C/165°F). Remove and set aside to cool, then slice against the grain into pieces 2cm (¾ inch) thick.

Add a little more oil to the pot, if needed. Increase the heat to high and add the ginger and onions. Sear for 4–5 minutes until lightly charred.

Pour in the chicken stock and bring to the boil. Add the fish sauce, sugar, remaining salt and crumbled stock cubes. Skim off any impurities, then reduce to a simmer while you prepare the bowls.

To serve, place a portion of cooked glass noodles into each bowl. Add beansprouts as a base, followed by the sliced chicken on top. Ladle over the hot broth.

Garnish with coriander, a pinch of black pepper and crispy fried shallots. Serve with lime wedges and sliced chillies on the side, and sprinkle with the spring onion.