This is a sweet and spicy broth, coupled with crispy chicken and rice noodles. If you are short on time, used bought chicken stock and a chopped up bbq chicken. There will be approx. 8 cups of stock left from the recipe, double the recipe or freeze in a use in risottos, soups or sauces. This broth is sweet, so if you prefer it a little saltier, add a little more fish sauce till you get your desired flavour.
Prep time 20 minutes
Cooking time 50 minutes
4 green shallots, trimmed( reserve one for garnish)
½ head garlic, broken up into cloves
1 bunch of coriander, roots trimmed, washed, leaves reserved
2 sticks celery, roughly chopped
3 cm piece ginger, sliced
1 tsp black peppercorns
1.5kg whole chicken
4 litres water
300g Bun Tuoi Tay Do rice vermicelli noodles
2-3 Tbsps chilli jam
2 Tbsp kecap manis
2 Tbsp chilli sauce
3 tsp fish sauce
2 Tbsp palm sugar
2 Tbsps vegetable oil
400g green beans, trimmed
fried shallots to serve
1 Place 3 shallots, garlic, coriander roots and stems, celery, ginger, peppercorns and chicken into a large stock pot with the water. Cover and bring to the boil over high heat. Reduce heat to medium and simmer for 30-35 minutes till chicken is cooked.
2 Meanwhile cook noodles in plenty of boiling water for 4-6 minutes till tender. Rinse under cold water and set aside to drain.
3. Lift chicken from broth, and drain in a colander till cool. Cut into pieces, removing bones, but keeping the skin. Pat skin dry with paper towel.
4 Strain 6 cups of broth into a medium saucepan over medium heat. Add chilli jam, kecap manis, chilli sauce, fish sauce and palm sugar. Stir to combine. Simmer for 5 minutes.
5 Heat oil in a large frypan over high heat and cook chicken pieces for 3-4 minutes till skin is crispy. Add beans and cook for 1-2 minutes till golden.
6 Divide noodles into serving bowls and add chicken and beans. Ladle over chilli soup and top with reserved coriander leaves, green shallots and fried shallots.
Sizzle Sub- Bun Tuoi Tay Do rice vermicelli noodles are a little thicker than regular rice noodles and stay together and don’t break up when tossed around in the soup. Available from Asian grocery stores. Choose these type over the thin vermicelli as I find they break up too much and end up in a mushy mess. You can use wok ready rice noodles from the supermarket as a substitute. Or use hokkien noodles.
The chilli jam I used is also called Nam Prik Pao – medium hot version. The noodles don’t end up to spicy so if you want more heat, add a little more chilli jam or chilli sauce.
The chilli sauce I used is also a little sweet, so add a teaspoon more fish sauce if the flavour is too sweet for you.