• 450g Sadia Chicken Breasts, thawed
  • 200g Rice vermicelli noodles
  • 3 teaspoons Fresh ginger, grated
  • 1 Long red chilli, deseeded and finely chopped
  • 2 tablespoons Finely diced spring onion (green part only)
  • 1½ tablespoon Corn flour
  • 2 litres Chicken stock
  • 2 Stalks lemongrass
  • 2 teaspoons Fish sauce
  • 1½ tablespoon Lime juice
  • 1 teaspoon Caster sugar
  • 300g Snow peas, trimmed and sliced
  • 1 Sliced red chilli, to garnish



Place the noodles in a heatproof bowl, cover with boiling water and set aside to soften. Cut the Sadia Chicken Breasts into 2 cm chunks, place in the bowl of a food processor and pulse until minced. Transfer the chicken mince to a bowl; add the ginger, chilli, spring onion and corn flour and mix well. Roll the chicken mixture into 32 small balls.


Pour the chicken stock into a large saucepan over medium high heat. Cut the lemongrass stalks into 5 cm lengths and pound with a mallet to soften. Add the lemongrass to the boiling stock to allow the flavours to infuse. Add the chicken balls to the boiling stock, in batches and poach until cooked thoroughly. Remove the chicken balls from the soup and keep warm.


Remove the lemongrass from the soup mixture and stir in the fish sauce, lime juice and sugar. Return the chicken balls to the saucepan, along with the snow peas.


Drain the noodles and divide amongst the 6 serving bowls, ladle over the chicken balls and soup. Garnish with the sliced chilli to serve.

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