Читать книгу Home Cooking - Rachel Allen - Страница 71

Lime wedges

Fish sauce (nam pla)

1 Divide the chicken dumpling mixture into 36 walnut-sized pieces and shape each one into a small ball.

2 Pour the chicken stock into a large saucepan and bring just to the boil. Reduce the heat so the stock is simmering gently and add the chicken dumplings. Cook for 4–5 minutes, then add the noodles, cabbage and chilli. Simmer for 3–4 minutes or until the noodles are tender and the chicken dumplings cooked through. Stir in the lime juice and season to taste with salt and pepper.

3 Ladle into serving bowls (serving six dumplings per bowl), scatter with the mint and serve with the lime wedges and fish sauce for people to add themselves.