Tenderstem and Chicken Vietnamese Noodle Soup Recipe | Food Network UK

Ingredients

• For the stock
• 1 whole free-range, corn-fed chicken
• 1 chicken stock cube
• 1 tbsp rock sugar
• 1 tsp rock salt
• 6 tbsp premium fish sauce
• 140g tinned bamboo shoots, sliced
• For the soup
• 280g dry vermicelli rice noodles
• 280g Tenderstem
• 2 spring onions, use both ends, finely sliced
• 4 tbsp coriander, roughly chopped or torn
• 2 Asian shallots, sliced into thin semi circles
• Pinch of black pepper
• 4 wedges of lime or lemon
• Freshly cut chillies (optional)