Page 59 - Taste_and_Travel_International

TASTES OF HOI AN DESTINATIONS

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SERVES 4
Aromatic
Chicken Ball Noodle Soup

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Dry Rice or Wheat 1 COOK the noodles in a generous
Noodles 400 g amount of salted boiling water until al
Ground Chicken dente. Set aside to drain in a strainer.
450 g
2 IN a mixing bowl, combine the
Garlic 2 cloves, ground chicken, garlic, ginger, white
mashed to a paste
part of onion and chili. Finely chop
Fresh Ginger a few of the cilantro stalks and add
a thumb-sized piece, these along with the pepper and salt.
grated
Mix lightly but well.
Green Onion 2, white
part finely chopped, 3 IN saucepan, bring the chicken stock
green part sliced on to a simmer along with the kaffir
the diagonal lime leaves and star anise. Bash the
Bird’s Eye Chili 1, de- lemongrass stalk with a mallet or the
seeded and heel of a chef’s knife to release the
finely chopped fragrance and add it to the pot. Keep
Fresh Cilantro a small the stock at a low simmer while you
bunch, leaves and make the chicken balls.
stems separated
4 WET your hands and roll the chicken
White Pepper 1 tsp mixture into ping-pong-sized balls.
Salt 1 tsp When all are made, drop them into
the simmering stock and cook for 15
Low-Sodium Chicken
Stock 1 L minutes. Break one chicken ball in half
to check if it is cooked through. If it is
Kaffir Lime Leaf
2 pairs still pink in the centre, cook the balls a
little longer.
Star Anise 1 piece
5 DIVIDE the noodles, chicken balls,
Lemongrass 1 stalk
napa cabbage and beansprouts
Napa Cabbage among four bowls. Pour in the hot
shredded, 1 cup
stock, leaving behind the aromatics.
Beansprouts 1 cup Garnish the soup with cilantro leaves,
Lime Wedges sliced green onions and lime wedges.
for serving Serve at once.

JANUARY–MARCH 20185 TASTE;5TRAVEL INTERNATIONAL 57