Method :
Place the chicken in a dish with the fish sauce, rice wine, and ginger and mix well. Cover with plastic wrap and set aside for 20 minutes.
Pour the coconut milk into a medium pan with a heavy base and bring almost to a boil over medium-high heat. Add the lime leaves, lemon grass, salt, and pepper. Reduce the heat and simmer for 25 minutes to reduce the liquid and intensify the flavor. Stir occasionally.
Add the chicken and cook gently for 5 minutes. Pour in the stock and tomato and bring barely to a boil. Add the vermicelli and cook until soft, 1 minute. Serve in deep bowls, offering extra fish sauce and lime wedges for your guests to add to their taste.
|
