serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Episode 3
episode • The Streets With Dan Hong • cooking • 25m
G
episode • The Streets With Dan Hong • cooking • 25m
G
Ingredients
- 2 L water
- 2
- 1 brown onion, peeled and halved
- 2 cloves garlic, peeled and halved
- 5 cm ginger, peeled and chopped
- 4 coriander roots (washed well)
- 400 g fresh thin egg noodles
- 200 g beansprouts
- 1 tbsp sugar
- 3-4 tbsp fish sauce
- 4 eggs
- 4 sprigs coriander
- 1 lime, cut into wedges
Simmering time: 1 hour
Instructions
- Add all of the ingredients for the broth to a saucepan, bring up to the boil and simmer for a minimum of 1 hour.
- Meanwhile, boil eggs for 8 minutes, cool, peel and set aside.
- Remove the chicken and set aside. Check the broth and season with sugar and fish sauce, adjust to your taste.
- Blanch fresh egg noodles and bean sprouts in rapid boiling water for 20 seconds. Gently stir to loosen the noodles. Strain and divide among bowls. Top with beansprouts. Break up the chicken and add to your bowl with a boiled egg, sliced in half. Ladle in a few spoonfuls of the broth over the noodles. Garnish with a few sprigs of coriander and a wedge of lime.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Episode 3
