A steaming bowl of authentic Vietnamese chicken soup and noodles is always a welcome meal. JENNY MAC, director of Tonkin Vietnamese Restaurant, shares her recipe.
For the soup:
150g yellow onions, peeled and halved
250g shallots, peeled and wiped clean
100g ginger, wiped clean
50g white peppercorns
25g coriander seeds
1.5kg chicken bones*, blanched in hot water for 2min 1 tbsp fish sauce
½ tbsp salt
½ tbsp powdered
1kg fresh kway teow*
1 yellow onion, peeled and sliced
100g bean sprouts, rinsed
4 stalks spring onion, chopped 1 bunch coriander leaves, rinsed
1 Use a grill basket* to grill the onions, shallots and ginger in batches over low heat on the hob; 15-20min per batch until fragrant. Place them with the white peppercorns and coriander seeds in a stock pouch*.
2 Place the pouch, chicken and chicken bones in a large pot. Add enough water to submerge the chicken and bring it to the boil.
3 Lower the heat to a simmer and cook for 30min or until the chicken is tender. Remove any surface scum, and transfer the chicken to a bowl of iced water to stop the cooking process.
4 When the chicken is cooled, remove from the water, shred and set aside.
5 Add 1.5 litres of water to the existing broth and simmer for 90min.
6 Strain the broth, then add the fish sauce, salt and powdered chicken seasoning. Return to the boil.
7 Divide the fresh kway teow among the bowls, top with shredded chicken, sliced onion, bean sprouts, spring onions and coriander. Finally, ladle the broth into the bowl.
Coordination Mia Chenyze Photography Vernon Wong Art Direction & Styling Ann Neo
Tonkin Vietnamese Restaurant has four outlets, including #01-03 Hub Synergy Point, 70 Anson Road (6444-4406)