Hoi An Fusion Broth

Vietnam is a place that I am extremely fond of. It is one of the most beautiful and absorbing places in the world. Hoi An is a mix of eras and styles from wooden chophouses and temples to colourful French colonial buildings. Once a month they turn the lights off and light thousands of lanterns which float down the river.

Its hard to believe how happy and positive the Vietnamese are given the horrible atrocities of the American War. Their population is a young one and their optimism is beautiful. I plan to be back and this time might be brave enough to cross the road, and avoid the motorbikes.

This is not a recipe for the famous broth of Vietnam. I think it comes from Jamie Oliver, but it what we used as a family as a close representation of Vietnamese broth.

Ingredients

2 x Chicken breasts, seasoned and grilled

1 x Ltr of Chicken stock

2 x cloves of garlic

1 x large knob of ginger, grated

2 x stems of lemongrass

100g x sliced mushrooms

3 x spring onions

250g x Thin noodles

1 x bunch of basil

1 x bunch of coriander

2 x limes squeezed

1 x red chilli, chopped

2 x TBsp Soy Sauce

1. Season the chicken breasts and grill for 20-25 mins depending on thickness. Allow to cool and shred.

2. Add the stock, garlic, ginger and lemongrass, and bring to the boil. Simmer for 30mins and then strain.

3. Bring a pan of water to the boil, and add the noodles. Allow to simmer for 4 mins.

4. Add the mushrooms, spring onions and Pak Choi back to the broth for 4 minutes.

5. Take a deep bowl, add noodle followed by shredded chicken, and then pour over the broth.

6. Add basil, a few glugs of soy sauce and chilli to taste. Squeeze over the lime juice.