which is both exotic & surprisingly homely.
The base is a rich chicken stock made from simmering pre-blanched
chicken frames (brought to boil in cold water, then drained and
rinsed), corriander roots, blackened onion & ginger (BBQ'd till
black , then peeled), rock sugar, star anise, fish sauce, salt and
corriander seeds for a couple of hours.
Chicken breasts are then poached in the broth, then sliced and placed
in a big bowl over a generous serve of rice noodles, and topped with
the boiling hot broth
Garnished with chilli, mint, Thai basil, corriander, bean sprouts,
spring onion and a wedge of lime.
Slurpingly good.
No comments:
Post a Comment