This Vietnamese Soup leans on fish sauce and lime to do the heavy lifting. We stir-fry the Chicken Breast for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the fish sauce and lime elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the rice noodles and the rest of the fish sauce and lime flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
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