The West

Vietnamese chicken soup
Picture: Robert Duncan

Serves 6

1 tbsp vegetable oil

1 large brown onion, diced

5 cloves garlic, finely diced

1 large knob ginger, peeled, finely diced or minced

3 litres water

3 cinnamon sticks, broken in half

6 star anise

4 chillies, finely sliced

1 large free-range chicken

4 cups thickly shredded bok choy

1 can straw mushrooms, sliced in half

1 packet soba noodles, cooked

1/2 cup fish sauce, plus extra to taste

2-3 limes, juice only

Place a large saucepan over medium to high heat, add oil. When oil is hot add onion and saute for about 3-5 minutes, until onion is translucent and soft. Add garlic and ginger and continue to cook for 1-2 minutes. Add water, cinnamon, star anise and chillies to the saucepan. Bring to the boil. Once water is boiling, add the chicken. Let the water come to a gentle simmer then turn off the heat completely and allow the chicken to sit in the water for about 50-60 minutes. Remove the chicken from the water, reserving the stock. Allow the chicken to cool then remove the meat and shred. Bring the stock to the boil, skim for any impurities that come to the surface, add bok choy, mushrooms, noodles and then turn down to a gentle simmer. Add chicken back into the stock, season with fish sauce. Taste and see if it needs more fish sauce. To serve, squeeze fresh lime juice over soup in big bowls.

The West Australian

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