- 400 gr chicken
- 40 gr rice noodles (vermicelli)
- 100 gr soybean sprouts
- ½ onion
- 4 spring onions
- 4 lime leaves
- 4 basil leaves
- celery or coriander leaves
- 1 or 2 small chillies
- 40 ml soy sauce
- 10 ml fish sauce
- 1 cinnamon stick
- 2 cm fresh ginger
- 2 tbsp sugar
- a pinch of salt
- a pinch of white pepper
- 2 liters of water
Place a pot with water on medium-high heat. When it starts boiling, add vermicelli and let them cook for 2 minutes. Then, remove them from the heat and place them in a bowl with cold water. Then, drain them.
Chop chillies and soak them in soy sauce.
Wash soybean sprouts and the lime, basil and celery leaves.
Chop spring onions and ginger.
Place chicken, cinnamon stick, spring onions, ginger, 2 lime leaves, 2 basil leaves, sugar, salt and water in a pot. Simmer it for 45 minutes.
Clean the soybean sprouts. Cut the onion into julienne slices.
Once the broth is ready, add fish sauce and remove the pot from the heat.
Remove the chicken from the broth and set it aside.
Strain the broth and place it again on low heat.
Place the rice noodles in bowls. Put on soybean sprouts, chicken and onion.
Pour the hot broth in the bowls and add ground pepper, coriander and the remaining lime and basil leaves. Add chilli with the soy sauce and a few slices of lime.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.