Back to 4 servings Spice paste 2 tbsp vegetable or peanut oil 1 large onion, roughly chopped 2 cloves garlic, peeled 2 stalks lemongrass, white part only, thinly sliced 5 large dried red chilies, seeded, soaked in very hot water 10 minutes and drained (add more to taste) 1 inch galangal, peeled and sliced (or 1 tsp shop-bought paste) 0.5 tsp ground turmeric 2 tsp ground coriander 6 candlenuts, or macadamia nuts 2 tsp toasted shrimp paste (belacan) 2 tbsp dried shrimp, soaked in very hot water 10 minutes, then chopped fine Broth 400 ml coconut milk, do not let it boil hard 200 ml water 1 tsp salt, for the gravy, adjust to taste 200 g chicken, cut into bite-size pieces 200 g prawns (shrimp), peeled 5 sprigs Vietnamese coriander (daun kesum), or fresh cilantro Noodles and toppings 600 g fresh rice noodles, or 300 g dried thin rice vermicelli 1 tbsp salt, for the noodle water 4 handfuls bean sprouts fresh tofu, cubed and fried in a little oil about 5 minutes until golden fish cake, sliced 4 boiled eggs, halved cucumber, julienned Vietnamese mint, in strips sambal or chili paste, to serve lime wedges, to serve
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1 Step 1: Soak the dried shrimp in very hot water for 10 minutes, then drain and chop them into a fine, floss-like texture. Soak the dried chilies in very hot water for 10 minutes and drain.2 Step 2: Toast the shrimp paste in a dry pan until fragrant.3 Step 3: Blend the onion, lemongrass, soaked chilies, turmeric, galangal, candlenuts, shrimp paste, ground coriander and garlic to a fairly smooth paste, adding 1 to 2 tablespoons of water only if needed.4 Step 4: Set a heavy saucepan or deep wok over medium-high heat and warm the oil. Add the spice paste and stir it continuously for roughly 10 minutes, until it becomes aromatic and the oil starts to separate and pool around it.5 Step 5: Lower the heat, add the chopped dried shrimp and stir for 30 seconds.6 Step 6: Add the chicken and stir to coat it well in the paste.7 Step 7: Add the coconut milk and water, then bring the pot to a gentle simmer. Leave it uncovered for 15 minutes, holding the heat low and steady so the coconut milk doesn't curdle or split.8 Step 8: Add the prawns, daun kesum (or coriander) and the salt. Simmer gently for 3 to 5 minutes, until the prawns are pink and cooked through and the chicken is cooked through.9 Step 9: Meanwhile, bring a large pot of water to a simmer with 1 tablespoon of salt. Blanch the fresh noodles for about 1 minute, then drain well. (If using dried vermicelli, cook per packet instructions and drain.)10 Step 10: Blanch the bean sprouts briefly in the same water, or leave them raw for crunch.11 Step 11: Divide the noodles and bean sprouts between four deep bowls. Ladle over the hot gravy so each bowl gets chicken and prawns.12 Step 12: Top each bowl with fried tofu, fish cake, a halved boiled egg, cucumber and Vietnamese mint. Serve with sambal and lime wedges.getsaucepan.com/r/2a1b25ea-fe4f-5231-89dd-dda29b61ee05
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