Hot and Sour Rice Noodle Soup – * – Guytiau Nam Gai

Try this delicious noodle dish:

(*) Sharp rice noodle soup with chicken meat Cut the chicken meat into tender strips. Soak the rice noodles in lukewarm water for about 10 minutes. Then cut into 10 cm long pieces and drain in a sieve. Peel the garlic cloves, flatten with a wide kitchen knife, then cut into small cubes. Heat the oil in a small frying pan and sauté the garlic until golden.

Tear the iceberg lettuce, rinse, drain and divide into bite-sized pieces. Rinse and clean the celery stalks. Cut off stalks and leaves separately. Clean the young onion and cut into fine rings. Rinse and dry the coriander sprigs, pluck off the leaves and chop finely.

Dip the rice noodles briefly in boiling water, drain in a sieve. Heat the chicken soup. Add fish sauce, sugar, vinegar, soy sauce, star anise, pickled radish and the chopped celery stick. Bring to the boil briefly.

Add the chicken meat and remove the pot from the stove. Cook for about 2 to 3 minutes. Arrange the rice noodles with cilantro, scallions, iceberg lettuce, celery leaves and bean sprouts in soup bowls and pour the hot chicken soup over them. Season strongly with steamed garlic and freshly ground pepper.

Time to prepare: 30 min. Time to prepare: 10 min. Note: After a busy day, this hot and sour soup makes.

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