For the broth:
50g Chicken Stock Concentrate, mixed with 1 litre hot water
1 Lemongrass roughly chopped. White part finely chopped and reserved for chicken.
2 Kaffir Lime leaves, torn
1 Spice Mix (contains cinnamon sticks, star anise)
1 Liquid Mix (contains soy sauce, fish sauce, white sugar)
2g white pepper
For the lemongrass chicken:
60ml Cooking oil
4 Garlic Cloves peeled, finely chopped
10g Ginger peeled, finely chopped
650g chicken mince
1 Rice Stick noodles
To serve:
1 Mung Bean Sprouts
20g Coriander leaves picked
1 Lemon, cut into wedges
Place stock in a medium-large sized pot over a high heat
Add the lemongrass, kaffir lime leaves, spice mix, liquid mix, white pepper and bring to the boil. Reduce heat to low and let infuse for 20 minutesHeat cooking oil in a large fry pan over a medium heat
Add the garlic, ginger, reserved lemongrass and season to taste, cook until fragrant and lightly coloured. Add the chicken mince breaking up with a wooden spoon, cook until slightly browned
Remove from heat, set aside until needed
In another large pot bring 3 litres of water to the boil and cook the rice noodles for 4-5 mins until tender
Drain noodles and divide into 4 serving bowls. Ladle the hot broth over the noodles
Evenly spoon the minced lemongrass chicken into each bowl. Garnish and serve with, mung beans, coriander and a lemon wedge