Vietnamese Noodle Soup
- 1½ litres (6 cups) chicken stock
- 2 lemongrass stem, roughly chopped
- 1 garlic clove, thinly sliced
- 6cm piece fresh ginger, sliced
- 2 long red chilli’s, thinly sliced
- 2 long green chilli’s, thinly sliced
- 200g rice noodles
- 1 bunch baby bok choy, shredded
- 1 tbs each fish sauce, grated palm sugar and lime juice
- 1 cup bean sprouts
- 1 cup coriander leaves
- ½ cup thai basil leaves
- 1 tsp sesame oil
- lime wedges, to serve
- Pour the stock into a large saucepan and place over high heat. Add, lemongrass, garlic, ginger and three quarters of the red and green chilli. Bring to the boil, reduce heat to medium-low. Cover and simmer gently for 15 minutes. Set aside for 5 minutes then strain, return the stock to the saucepan.
- Pour boiling water over the noodles and stand for 10 minutes or until soft. Drain, keep warm.
- Return the stock to gentle boil. Add the bok choy, simmer 1-2 minutes until bok choy bright green. Stir in the combined fish sauce, palm sugar and lime juice. Taste, adding more fish sauce or lime juice if needed.
- Divide the noodles among bowls. Ladle over the soup, top with bean sprouts, coriander, basil and remaining red and green chilli. Drizzle with sesame oil and serve with lime.