-
Soak the
noodles in hot water and when softened cut into short lengths.
-
Put whole
chicken into saucepan with plenty of water to cover.
-
Add fish sauce
and simmer until chicken is tender.
-
Cool to
lukewarm, remove chicken bones, cut flesh into small pieces and shred
with fingers.
-
Reserve the
chicken stock.
-
Soak mushrooms
in hot water for 20 to 30 minutes, cut off stems and discard.
-
Slice mushroom
caps finely.
-
Heat oil in a
saucepan and cook onions and garlic until onions are slightly soft.
-
Add pepper,
chicken stock, noodles and mushrooms.
-
Bring to the
boil. then simmer on low heat for 10 minutes or until noodle is cooked.
-
Add chicken
meat and heat through, then add salt or extra fish sauce to taste.
-
Remove from
heat, sprinkle with coriander leaves and spring onions.
-
Serve hot
with a small bowl of chili powder and lemon wedges served separately for
seasoning individual portions.
