Try this Vietnamese hot pot with chicken and vermicelli this Winter.
Ingredients:
A chicken
50g ginger
50g shallots
400g vermicelli
Coriander, mint, onions, chilli, lemon, pepper.
Direction:
Clean chicken, boil it with water in a saucepan.
Season the soup with a little salt, spice, ginger and shallots.
When chicken is cooked, set aside to cool.
Separate the meat and cut into small slices. Put the bone back into the saucepan and continue to cook for about 20 minutes.
Wash and chop onions, coriander and mint into small pieces.
Soak vermicelli until soft, put in the basket to drain. Steam vermicelli for about 3 minutes.
Put vermicelli into a bowl, put chicken on top then put coriander, mint and onions. Serve hot with soup from saucepan.
Prepare a cup of lemon juice, salt, pepper or fish sauce for dipping chicken meat depending on your tastes.
