A hearty Vietnamese noodle dish featuring marinated chicken and a savory turmeric-infused broth, served with herbs and rice crackers.
This central Vietnamese specialty combines fresh herbs, noodles, and chicken in a fragrant broth made with lemongrass, turmeric, and fish sauce.
15 min.
20 min.
4 servings
COOKING STEPS
Finely chop lemongrass, garlic, shallot, and chilli.
Slice green onion and set aside for later use.
Marinate chicken with lemongrass, garlic, shallot, chilli, pepper, sugar, salt, fish sauce, and five spice.
Heat clay pot with oil. Add turmeric and stir on low heat.
When oil is hot, add chicken and sauté for 2 minutes.
Add egg while stirring for 30 seconds to coat the chicken.
Add water and bring to a boil then add diced onion and tomato.
Place lid onto clay pot and simmer for 10 minutes.
Add sliced green onions and serve.