Bring a saucepan of water to boil (for noodles). Halve chicken fillets lengthways. Coat with 1 tbsp fish sauce and 1 tbsp oil. Cook in a frypan over medium-high heat for 8-10 minutes or until cooked through.
2. Simmer the broth
Peel and grate ginger. Add to a second saucepan with 1 cinnamon quill, star anise, crumbled stock cubes, 1 tbsp sugar and 2 tbsp fish sauce. Pour in 2L water. Cover and bring to a simmer over medium heat for 15 minutes.
3. Cook the noodles
Add noodles to boiling water and simmer for 2 minutes, or until cooked al dente. Drain and rinse in cold water.
4. Prepare the fresh ingredients
Halve asian greens lengthways. Pick mint leaves and slice chilli. Set aside with bean shoots.
5. Char the Asian greens
Remove chicken from pan and reheat over medium-high heat with 1 tbsp oil. Add asian greens to pan cut side down. Cook for 2 minutes until charred.
6. Finish and plate
Slice chicken. Divide noodles, chicken, asian greens and broth among bowls. Top with even amount of bean shoots, mint and chilli. Serve with fish sauce for seasoning.
There will be 2 cinnamon quills in the packet. Reserve one for recipe 4.
We recommend palm/coconut or brown sugar for this recipe.
Trim the chicken breast if needed.
Chicken breast fillets, 600g
Cinnamon quill, 1 *
Star anise, 2
Asian greens, 1 bunch
Rice noodles, 1 packet
Mint, 1 bunch
Red chilli, 1
Bean shoots, 1 bag (250g)
From your pantry
Oil (for cooking), stock cubes (2), fish sauce, sugar (of choice)