• oil 1 tablespoon
  • shallots 3, sliced
  • garlic 3 cloves, sliced
  • lemongrass 1 stalk, chopped
  • ginger 1 inch, sliced
  • Spice mix (3 whole star anise, 1 cinnamon stick, 1 teaspoon coriander seeds, ¼ teaspoon Chinese five-spice, ¼ teaspoon black peppercorns)
  • sugar 1 teaspoon
  • fish sauce 1 tablespoon
  • good quality fresh chicken stock 1.25 - 1.5 litres (5-6 cups)
  • free range boneless skinless chicken breasts 500g
  • carrot 1, shredded or peeled into ribbons with a vegetable peeler
  • mung bean sprouts 2 large handfuls
  • fresh coriander, chopped Large handful
  • mint leaves Handful of, chopped
  • red chilli 1, thinly sliced (optional)
  • crispy fried shallots* 2 tablespoons (optional)
  • kaffir lime leaf 1, tough central stalk removed, very finely sliced (optional)
  • lime 1, cut into wedges
  • fish sauce and chilli sauce more to taste


  • STEP 1
    Heat oil in a small fry pan on medium heat and gently cook shallots and garlic until caramelised and golden brown (about 4-5 minutes).
  • STEP 2
    In a large-size pot combine caramelised shallots and garlic, lemongrass, ginger, Chinese five-spice, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer. Simmer very gently for about 15 m
  • STEP 3
    Meanwhile, prep the vegetables and cook the noodles according to packet instructions until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
  • STEP 4
    Strain the soup through a sieve. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
  • STEP 5
    To serve, ladle piping hot soup into bowls of noodles and chicken, and top with carrot, spring onion, bean sprouts, herbs, crispy shallots and kaffir lime leaf. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to add to taste.

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