Recipe for a Hot and Sour Rice Noodle Soup “Guytiau Nam Gai”

Ingredients

• 10 dag chicken breast fillet
• 10 dag rice noodles
• 1 celery stalk with leaves
• 2 spring onions
• 1 bunch of fresh cilantro
• 3 cloves of garlic
• ½ head of iceberg lettuce
• 1 pkg fresh bean sprouts
• 500 ml chicken broth
• 2 tbsp rice vinegar
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tsp sugar
• 1 lemon
• chili peppers (to taste)

Preparation

1. Cut the chicken into very thin strips.

2. Soak the rice noodles in lukewarm water for about 10 minutes and cut into 10–15 cm long pieces.

3. Heat the oil and sauté the diced garlic until golden brown.

4. Wash the iceberg lettuce and cut into bite-sized pieces.

5. Dice the celery stalks and chop the celery leaves separately.

6. Slice the spring onions; finely chop the coriander leaves and the chili peppers.

7. Heat the chicken soup and season it with rice vinegar, sugar, fish and soy sauce, and lemon juice.

8. Add the sliced celery stalk.

9. Bring briefly to a boil, add the chicken, then remove the pot from the heat and let it steep.

10. Arrange rice noodles, iceberg lettuce, coriander, spring onions, celery leaves and bean sprouts in large soup bowls and pour the hot chicken soup over them.

11. Season to taste with garlic, chili peppers and, if desired, lemon.