Vietnamese Turkey Noodle Soup
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Ingredients
1.2l well-flavoured turkey stock
1 tbsp Vietnamese fish sauce
60g galangal, finely chopped
2 star anise
2 cinnamon sticks
1 teaspoon sugar
225g shredded, cooked turkey meat
225g rice noodles
Accompaniments:
4 spring onions, diagonally sliced
225g fresh bean sprouts (if available) – use finely shredded Chinese cabbage otherwise
2-4 small red chillies, finely chopped
2 limes, quartered
crispy fried shallots
coarsely crushed roasted peanuts
handful of fresh coriander leaves
salt and freshly ground pepper
Method
Pour the stock into a large saucepan and add the fish sauce, galangal, star anise, cinnamon, sugar and season to taste with salt and pepper. Simmer for 2-3 minutes, add the shredded turkey and simmer for a further 4-5 minutes. Taste, add more fish sauce and lime juice if necessary.
Cook the rice noodles according to the packet instructions and divide them between 4 large wide bowls. Divide the soup and turkey shreds between the bowls.
Put all the remaining ingredients into small bowls so that everyone can help themselves to the soup accompaniments.
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