The student, Mr Kalyan of BCTCA 6th sem, has been selected as “Chef of the Day” for his dedication towards culinary classes, focuses to excel in the practical and extensive culinary knowledge. These remarkable qualities have earned him this prestigious title at IIHMCA.
Ingredients:
500 gms Rice noodles
400 gms Chicken mince
100 gms Vietnamese sausages
04 gms Salt
05 gms Black pepper crushed
100 ml Cooking Oil
50 gms Onions
50 gms Dried Shrimp
15 ml Fish sauce
2 nos Eggs
10 ml thin soy sauce
15 gms Spring onions
5 gms Chili flakes
3 sprigs Coriander leaves
METHOD:
- Add chicken and all broth ingredients into a pot, except the salt. Bring to a boil, then reduce to a simmer for 15-20 minutes or until chicken is cooked through. Season to taste with salt. Discard onion.
- Meanwhile, prepare the eggs. Beat eggs in a bowl and add 1-2 tablespoons water to thin it out a bit. Lightly oil a pan and add just enough egg to make a thin layer, flipping about midway. Make as many as it takes to use up all the eggs, then loosely roll the egg crepes individually to cut into strips / julienne.
- Remove chicken from broth when it’s fully cooked. Wait until cool, then shred. Cut the Vietnamese sausage to match the thickness of the chicken and eggs.
- Lightly fry or deep-fry thinly sliced shallots till they are evenly cooked.
- Prepare rice noodles by sautéing it in onion and garlic.
- Assemble your soup bowls. Add noodles, toppings, herbs, garnish, broth, a few drops of beetle extract per bowl.
- Arrange the shredded chicken, sliced sausages over the broth and sprinkle shredded spring onions & serve.