A quick and easy mid-week dinner, who doesn't love chewy textured noodles in an aromatic zingy broth? Extra condiment such as fish sauce, toasted chilli flakes, crushed peanuts and fried garlic can be added at the table
Method
for the broth:
Place stock and 1.2L of water in a large-sized pot over a high heat.
Add all the remaining ingredients and bring to the boil. Reduce heat to low and let infuse for 20 mins before straining and discarding the solids.
for the minced lemongrass chicken:
While the stock is cooking, make the minced lemongrass by heating 2 tablespoon of oil in a frying pan over a medium heat. Add the garlic, ginger, black pepper and lemongrass and cook for 2-3 minutes until fragrant and lightly coloured. Add the chicken mince, breaking it up with a wooden spoon and cook for 3-4 mins or until slightly browned. Set aside until needed.
In another large pot, bring 3 litres to the boil and cook the rice noodles for 4-5 minutes or until tender. The noodles should be slightly chewy. Drain well.
to serve:
Divide the noodled into 4 serving bowls and ladle in the hot broth.
Evenly spoon over the minced lemongrass chicken into each bowl.
Top each bowl with some of the fresh mung beans, a drizzle of chilli oil, some fresh coriander and a lemon wedge. Add any other desired condiments such as crushed peanuts and crispy shallots.
Ingredients
for the broth:
1 L chicken stock
3 lemongrass stalks stalks roughly chopped
4 Kaffir Lime leaves torn
2 Farro star anise
2 tbsp Kikkoman soy sauce
3 tbsp Megachef fish sauce
1/2 tsp palm sugar grated
1 tsp Ground white pepper
for the minced lemongrass chicken:
4 cloves of garlic peeled and chopped
1 tsp Ginger chopped
500g chicken mince
1 lemongrass stalk white part only - finely chopped
1/4 tsp Farro ground black pepper
400g Rice Sticks
to serve:
50 ml chilli sauce
1 bag Mung Bean Sprouts
1 bunch fresh coriander leaves picked
1 Lemon cut into wedges
