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16 September 2014,12:50 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Put the chicken in a large saucepan with the water, ginger, onions and a generous pinch of salt. Bring to the boil and simmer for 45 minutes.
  • Lift out the chicken, and cut all the meat from the bones. Slice the meat finely and set aside.
  • Return the skin and bones to the saucepan, add the fish sauce and peppercorns and simmer for 2 hours, skimming occasionally. Strain the stock and add the lime juice, chillies and coriander. Keep warm.
  • Cook the noodles in boiling water for 5 minutes or according to packet instructions. Drain and divide among the serving bowls.
  • Top with the sliced chicken and spring onions, ladle in the hot soup, garnish with shredded basil and serve immediately.


  • 2 kg chicken
  • 3 inch piece root ginger
  • 4 onions, sliced
  • Salt to taste
  • 4 tablespoon fish sauce                
  • 2 teaspoon black peppercorns
  • Juice of 1 lime
  • 4 small fresh red chillies, seeded and sliced
  • 5 tablespoon chopped fresh coriander
  • 150 grams rice noodles 
  • 4 spring onions, thinly sliced
  • Shredded fresh red basil, to garnish

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