LEFTOVER CHICKEN CARCASS: Vietnamese chicken noodle soup

• porsi: Serves 4

Bahan-bahan

1 chicken carcass

2 onions, roughly chopped

3 carrots, roughly chopped

Handful of fresh coriand

Salt and black pepper

1 x 4cm piece fresh ginger, peeled and halved

3 tsp light soy sauce

1 tbsp fish sauce

250g rice noodles

Juice of ½ a lime

80g beansprouts

To serve:

Fresh mint leaves, chopped

Fresh coriander leaves, chopped

Spring onions, thinly sliced

Red chilli, sliced

Lime wedges

Petunjuk

1 Pick any last bits of meat off the carcass; including the wing meat, and set aside. Snap the thinnest bones in half.

2 Place the carcass and broken bones into a large pot over a high heat. Add the onions, carrots and coriander and cover with cold water. Add some salt and pepper and bring to the boil. Reduce the heat and simmer for 4-5 hours. Strain the stock through a fine mesh sieve and return to a clean pot over a high heat.

3 Add 600ml of water along with the ginger, soy sauce and fish sauce. Cover and bring to the boil, then reduce the heat to low and simmer for 10 minutes.

4 Meanwhile, cook the noodles according to the package instructions. Separate the noodles with a fork and drain well.

5 Using a slotted spoon, remove the ginger from the broth and stir in the lime juice.

6 Divide the noodles between serving bowls and top with the beansprouts and the last pieces of leftover chicken. Pour over the broth.

7 Scatter each bowl with mint, coriander, spring onions and chilli. Serve with lime wedges the side for squeezing over.