Vietnamese Chicken with Noodles

The dish is very tasty, healthy and can be eaten daily as its slightly sweet and sour taste is simply addictive. It is also easy to make because the ingredients can be found anywhere and the dish looks pretty nice as well. It could serve as an appetizer or a main dish.

In Hanoi, Lan Ong Street is known as the place for this delicious dish.

Here is the recipe (serves 2-3 as main dish)

1. 500g fresh flat rice noodles – you can use dry noodles as well if you don’t have fresh ones. If you use dry noodles, soak the noodles in warm water for 30 minutes, then boil the noodles until they are soft, then rinse under cold water and drain.

2. 400-500g chicken (thighs, wings or drumsticks). Rub the chicken with salt and rinse with water, then boil the chicken around 30 minutes. Put some sliced ginger and green onions into the broth for a nice smell, and also 1 teaspoon of salt. When the chicken is done, lift it out on a dish and leave to cool. Keep the broth. Tear or slice the chicken into long, thin pieces.

3. 2 carrots and green papaya: finely shredded or grated. Marinate with 2.5 Tbs vinegar, 1.5 Tbs sugar and 2/3 Tbs salt. Adjust the taste to your liking and leave it for 20-30 minutes then drain. It should be crunchy and pleasantly sweet and sour.

4. 200g fresh been sprouts: wash carefully, then boil (only leave it in boiling water for around 3 minutes), then rinse under cold water and drain.

5. A bunch of fresh coriander: washed, drained and sliced into 1 inch pieces.

6. 100-200g peanuts: roasted and crunched.

7. Put everything into your serving bowls.

8. Dressing: Warm up the chicken broth again, then take out 200ml, put in 1.5 Tbs sugar, 2 Tbs salt (or Knorr, for better taste) and juice of 1 big lime. Mix well and pour into your serving bowls.

If you like it a little bit spicy, a touch of sweet chilli sauce works wonders. Before eating, mix everything well together.