Kuay Tiew Nam

For this chicken noodle soup (Kuay Tiew Nam), trim the chicken breasts and slice across the grain into thin slices or strips so they cook quickly and evenly.

Peel and finely chop the garlic. Slice the spring onion into thin diagonal pieces, rinse the bean sprouts under cold water, and let them drain.

Prepare the chicken stock (measure 1.5 litres). Cut the lime into wedges and pick the coriander leaves for finishing.

Heat the sunflower oil in a pot over medium heat, briefly sauté the chopped garlic (30-45 seconds). Then add the chicken stock and bring to a boil.

Add the fish sauce, cane sugar, and ground white pepper, stir and taste. The flavour should be balanced, savoury-sweet with a mild peppery note.

Add the chicken slices, reduce to a gentle simmer, and poach for 5-7 minutes, until the meat turns opaque and is cooked through.

At the same time, cook the rice noodles in a large pot of boiling water according to the package instructions (usually 2-4 minutes). Drain in a colander and briefly rinse with cold water to prevent sticking.

Divide the cooked rice noodles and a handful of bean sprouts among bowls. Pour the hot broth with the chicken over them.

Top with spring onion and coriander leaves. Serve with a lime wedge and a chilli pepper for seasoning, to taste.