Vietnamese Hoi An Chicken and Turmeric Noodles (Cao Lau-Style)

Ingredients

• 500 g chicken breast
• 300 g thick rice noodles
• 2 tsp ground turmeric
• 600 ml chicken stock
• 2 tbsp fish sauce
• 2 lemongrass stalks
• 4 shallots
• 3 cloves garlic
• 20 g fresh mint
• 2 tbsp vegetable oil

Method

1. 1

   Slice the shallots and bruise the lemongrass. Fry in oil over medium heat for 3 minutes until softened. Add the garlic and turmeric and fry for a further minute.

2. 2

   Add the chicken stock, fish sauce and lemongrass. Bring to a simmer and add the whole chicken breasts. Poach gently for 15–18 minutes until cooked through.

3. 3

   Remove the chicken, shred into large pieces and set aside. Remove the lemongrass and keep the broth warm.

4. 4

   Cook the thick rice noodles in boiling water according to packet instructions, drain and divide between four bowls.

5. 5

   Arrange the shredded chicken over the noodles, then ladle over a little of the turmeric broth.

6. 6

   Top with fresh mint leaves and serve with extra fish sauce and chilli on the side.