2 tablespoons oil
1 onion, finely chopped
2.5 cm knob of ginger, grated
2 cloves garlic, finely sliced
4 cups (1 litre) chicken stock
2 star anise
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon sugar
4 Rangitikei Free Range boneless and skinless chicken breasts
250g rice noodles
handful mung bean sprouts
½ cup coriander leaves
½ cup basil leaves
¼ cup mint leaves
2 tablespoons crisp fried onion (optional)
Heat the oil in a large saucepan over a gentle heat and cook the onion, ginger and garlic for 10 minutes.
Pour in the chicken stock and then the fish sauce, soy sauce, star anise and sugar.
Gently poach the chicken breasts in the stock for about 20 minutes or until cooked through. Lift the chicken from the liquid, leave to cool a little and then slice.
Place the noodles in a bowl, cover with boiling water and set aside for 5 minutes until tender.
Divide the broth between 4 bowls and then add drained noodles, sliced chicken, mung beans and herbs. Sprinkle with crisp fried onion.