Tamil Nadu x Vietnam
Rasam chicken pho
Rasam has always been a soup in disguise. Now it has noodles and is not hiding anymore.
80 minTime
47 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original716kcalsame
47 gproteinsame
6 gfibresame
80minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Char the onion and ginger over a gas flame on high heat for 5 minutes, turning.
- 2Put the chicken, water, charred onion and ginger and star anise in a pot. Simmer on low heat for 40 minutes, skimming, until the chicken is cooked through with no pink at the bone.
- 3Soak the tamarind in 1/2 cup warm water for 10 minutes and squeeze out the pulp. Coarsely crush the pepper, cumin and garlic together.
- 4Lift out the chicken and shred it. Strain the broth back into the pot with the tomato, tamarind water, rasam powder, turmeric, crushed pepper mix and salt. Simmer 8 minutes on medium low.
- 5Season with fish sauce. Heat the ghee on medium heat, pop the mustard seeds, add the chilli, curry leaves and asafoetida for 20 seconds and pour into the broth.
- 6Cook the noodles as the pack says, about 5 minutes. Divide into bowls with sprouts and chicken, ladle over hot rasam and top with herbs and lime.
Serve it like this
Nest the noodles, pile shredded chicken to one side and pour the red rasam around. Top with curry leaves from the tadka, herbs and a lime wedge on the rim.
