Mì quảng gà (Quang Nam Style noodles with Chicken)
Ingredients
500g Chicken thighs
2 stalks Lemongrass
1 teaspoon of Turmeric powder
1 Tbs Annatto oil
1 Tbs Fish sauce
1 Tbs Oyster sauce
1 Tsp Salt
1 Tsp White sugar
1 Tsp Vegetarian Stock Powder (Knorr)
3 Shallots finely minced
2 Garlic cloves minced
2 Tbsp Cooking oil
500ml Chicken broth
2 Eggs
2 Crispy Grilled Rice paper (or Prawn crackers)
Peanut100 Gr
500g Quang noodles
100g Vietnamese Basil
100g Banana blossom
100g Lettuce Leaf
100g Spring Onions
100g Coriander
1 Red Chili chopped
Instructions
In a large bowl, add chicken thighs, and marinate with minced lemongrass, 1 teaspoon turmeric powder, 1 tablespoon cashew oil, 1 tablespoon fish sauce, 1 teaspoon salt, 1 teaspoon white sugar, 1 teaspoon stock powder, minced shallots, and garlic. Marinate and refrigerate overnight.
Spring Onions, coriander washed, chopped roughly.
Basil, lettuce, shredded bananas, all washed with water mixed with 1 teaspoon of salt, drained.
Place Chicken eggs in a pot of water, boil until cooked. Remove the eggs, peel off the shells, and set them aside.
Heat 2 tablespoons cooking oil in a pot, add marinated chicken thighs, stir-fry for about 10 minutes.
Next, pour in 500ml of chicken broth, bring to a boil. Once Boiled, reduce heat to a simmer and add 1 teaspoon of salt to taste, Cook until liquid has reduced to half.
Noodles are soaked with boiling water until soft, put in a bowl of cold water, leave for about 15 minutes.
Place a small amount of each of the lettuce, basil, banana blossom in a bowl, top with noodles. Add 2 thighs per bowl pulling the meat off the bone before adding. Add one egg per bowl and top with the broth (just enough to partially cover the noodles).
Sprinkle with peanuts, spring onions, coriander, and serve with crispy grilled rice paper or prawn crackers!
Enjoy with a squirt of a lime wedge, black pepper, and red chili.
Serve an extra side plate of lettuce, banana blossom, and basil as a side to add to the bowl as desired.
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