• Half a pack of rice noodles
  • 1 table spoon jarred lemon grass or fresh
  • Half a table spoon of garlic paste
  • Half a table spoon of ginger paste
  • 2 star anise
  • Fresh corriander for garnish
  • 125ml if oyster sauce
  • 6 chicken thighs or legs (skin on for flavor)
  • 1 liter chicken stock
  • Large handful of sliced veg per person (spring onion, pak choi, carrot sliced with a peeler, fresh ginger, sliced chilies, baby sweet corn, broccoli, sugar snap peas, peppers etc)
  • 2 tea spoons of seasame oil


  • STEP 1
    Heat sesame seed oil on high heat. Fry chicken skin down until brown. Add star anise, garlic and ginger paste. Add oyster sauce and stir.
  • STEP 2
    Add chicken stock and cover and cook until chicken is cooked (30 minutes) and falls off the bone.
  • STEP 3
    Remove chicken at set aside to cool. Remove from bone when cool and place in a bowl. Prepare veg by slicing thinly.
  • STEP 4
    Cook rice noodles as per their instructions. Set aside. When ready to eat place chicken and noodles in a bowl. Add veg to the stock in the pan and cook until just heated through, do not over cook.
  • STEP 5
    Add veg to the bowl and cover with the broth. Garnish with fresh chili and corriander. Eat with chop sticks.

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