Browse 2 recipes collected around rice noodles.
◷ 144 minmedium
Vietnamese chicken noodle soup with tender poached chicken, flat rice noodles and a clear, golden broth scented with charred ginger, onion and restrained toasted spices. Finish with spring onions, coriander and lime. Allow about 2½ hours, with extra time possible depending on chicken doneness and noodle instructions.
Oct 14
◷ 55 minmedium
Golden, turmeric-marinated fish with a moist, flaky centre, generously wilted dill and spring onions, soft rice noodles, lime–fish sauce dressing and crunchy roasted peanuts.
Oct 7Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 48 minutes. Cooking takes 128 minutes. Allow 144 minutes in total. Makes 4 servings. Key ingredients: whole chicken, water for the broth, onions, fresh ginger, coriander seeds. Equipment: Snug 6-litre stockpot with lid, approximately 22–24 cm wide, Grill and foil-lined metal tray, Tongs and skimming spoon, Small frying pan, Instant-read food thermometer, Clean tray, carving board and knife, Fine sieve and finishing saucepan holding at least 4 litres, Measuring jug and kettle, Separate 3–4-litre saucepan and colander for noodles, Bowl for soaking noodles if required by the packet, Four heatproof serving bowls, each holding at least 1.2 litres.
Kitchen tip: The schedule assumes the chicken reaches its safe endpoint at the first check. A bird needing 65 rather than 50 minutes of poaching adds 15 minutes; delay the finishing tasks accordingly.
Preparation takes 32 minutes. Cooking takes 29 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: firm white fish fillets, such as cod, haddock or pollock, ground turmeric, fresh ginger, garlic, fish sauce. Equipment: 28–30 cm deep frying or sauté pan, 4 litre saucepan and colander, or a heatproof soaking bowl if required by the noodle packet, Non-reactive marinating bowl, Small dressing bowl, Separate raw-fish and ready-to-eat preparation boards and utensils, Broad fish slice and clean holding plate, Kitchen scales and measuring spoons, Four serving bowls, Food thermometer, optional.
Kitchen tip: Read the noodle packet first. A longer soaking or cooking method changes when you need to start the water; do not shorten it to match the fish.