INGREADIENT

• 250 g vermicelli noodles
• 1 barbecued cooked chicken shredded boneless
• 2 cm ginger cut into matchsticks peeled
• 3 garlic cloves sliced
• 1L Massel* Chicken Style Liquid Stock
• 2 tbs soy sauce
• 1 tbs fish sauce
• 2 tbs hoisin sauce
• 2 tbs sugar
• 1 lime cut into wedges
• 1 bunch coriander leaves roughly chopped
• 1 bunch mint leaves
• 1/2 cup peanuts
• 1 long red chilli sliced *optional

Direction

1. In a large saucepan, add in the chicken stock, ginger and garlic and bring to the boil. Once boiling add in the soy sauce, fish sauce, hoisin and sugar. Stir well then add in the vermicelli noodles. Cook the noodles in the broth until they are al dente.
2. Next, add the chicken to the stock and stir through, and continue to cook until the chicken heats through.
3. Remove the pot from the stove and add in the coriander and mint saving a few herbs for garnishing. Add a squeeze of lime and then serve the soup in bowls.
4. Top with extra herbs, a lime wedge and a sprinkle of peanuts and chilli if you like it hot!