serves
4
prep
20 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
Episode 5
episode • Luke Nguyen's Railway Vietnam • travel • 24m
PG
episode • Luke Nguyen's Railway Vietnam • travel • 24m
PG
Ingredients
- 500 g chicken thigh, cut into small bite-size pieces
- 2 tbsp vegetable oil
- 2 cloves garlic, finely chopped
- 750 ml (3 cups) chicken stock
- 8 quail eggs, hard-boiled and peeled
- 400 g fresh turmeric rice noodles (see note)
Marinade
- 2 cloves garlic, finely chopped
- 2 red Asian shallots, finely chopped
- 10 g ginger, peeled and thinly sliced
- 2 tbsp fish sauce
- 1 pinch salt and freshly ground pepper
- 1 long red chilli, finely chopped
- 1 tbsp annatto oil
To serve
- banana blossom, bean sprouts, mustard leaf, mint, coriander, sliced red chilli, grilled sesame rice crackers, roasted peanuts
Marinating time: 1 hour
Instructions
1. For the marinade, combine all the ingredients in a bowl. Add the chicken, toss to coat, then cover and refrigerate for at least 1 hour or overnight for best results.
2. Place a wok over medium heat. Add the oil and garlic and cook for 1 minute or until fragrant. Increase the heat to high, add the chicken and cook until browned all over. Add the stock and bring to a rapid simmer for 20 minutes or until the liquid has reduced by half, turning the chicken halfway through cooking.
3. Blanch the noodles in boiling water for 30 seconds and drain.
4. Divide the noodles between 4 large bowls, then top with the chicken, quail eggs and some of the sauce.
4. Place some banana blossom, bean sprouts, mustard leaf, mint and coriander banana blossom in each bowl. Scatter with sliced chilli and peanuts and serve with sesame rice crackers.
Note
• If fresh turmeric rice noodles are unavailable, use 250 g dried turmeric rice noodles or even plain. Cook according to manufacturer's instructions, then refresh in cold water.
Catch Luke Nguyen on the tracks dishing up Vietnamese fare in the brand-new series, .
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.
Stream free On Demand
Episode 5
