Asian Herbs

RECIPES HARRIET BOUCHER | IMAGES ASHLEE DECAIRES

I have always loved a bit of Asian-fusion cooking. Packed with vibrancy and freshness, Vietnamese mint, coriander, makrut lime and lemongrass are among some of my favourite herbs to intertwine into recipes. Vietnamese mint can be challenging to find, and I am lucky to have Vic’s garden as a steady supply. It’s easy to grow though, so head down to your local gardening shop, or look out for it in Asian supermarkets.

VIETNAMESE STYLE CHICKEN NOODLE SOUP

Spring is still soup season in my eyes and this version of chicken noodle soup is soul warming and nourishing. The use of Asian herbs and spices brings a bit of culture into this classic soup, and I’m sure it’ll quickly become a family favourite.

SERVES 6

1 whole chicken (medium size) 2 litres chicken stock 5cm piece of ginger, sliced 2–3 shallots, sliced 3 lemongrass stalks, bashed to release flavour 5 star anise 3 cinnamon quills 1 tsp Chinese five spice 1 tbsp coriander seeds 3 makrut lime leaves 2 tbsp brown sugar ¼ cup fish sauce 3–4 tbsp lime juice 3–4 tbsp soy sauce white pepper 2 carrots, julienned 2 cups cabbage, finely shredded ½ cup Vietnamese mint, roughly chopped ½ cup coriander, roughly chopped 1 pack of rice stick noodles, cooked according to the packet

Place the chicken into a large soup pot. Pour over the chicken stock, then add some cold water until the chicken is fully covered by liquid. Add the ginger, shallot, lemongrass, star anise, cinnamon, five spice, coriander seeds, lime leaves, brown sugar and 2 tbsp of the fish sauce. Bring to a gentle boil, then reduce the heat until it’s just simmering, almost as low as it can go. Simmer for 1–1.5 hours, until the chicken is fully cooked and starting to fall apart. Remove the chicken from the pot. Using two forks, shred the meat off the bone and set aside. Place the carcass back into the stock and simmer for a further 30 minutes to reduce slightly and draw out all the flavour.

Strain the stock into a clean pot and discard the flavourings. Add the lime juice, soy sauce, generous pinch of white pepper and remaining fish sauce to taste. Add the chicken, cabbage, carrots and herbs into the pot and heat through. Divide rice stick noodles amongst bowls, then ladle soup over top.

Your place to share stories & leave with more

221 Mahoe Street, Te Awamutu Phone: 07 870 2650 www.storytellerbar.co.nz Hello@storytellerbar.co.nz storytellerbar storyteller_eatery_bar

MAKRUT LIME & MANGO SORBET

The mango provides a gorgeous creamy texture and pairs beautifully with the makrut lime in this refreshing sorbet. A soothing palate cleanser after a hot curry too!

1 cup caster sugar 1 cup cold water 10 makrut lime leaves 4 cups frozen mango zest and juice of 2 limes 1 large makrut lime leaf, stem removed and very finely chopped

Place the sugar, water and 10 makrut lime leaves in a small saucepan. Bring to a boil and simmer for 5 minutes until mixture is syrupy and the makrut lime has infused into the syrup. Place the mango, zest and juice of limes and finely chopped leaf into a food processor. Strain the hot syrup over the mango (discard the leaves). Blitz for a few minutes until the mixture is completely smooth and combined.

Pour into a container or a loaf tin and freeze for at least 4 hours.

ASIAN HERB SLAW WITH CRISPY NOODLES AND TANGY DRESSING

SERVES 4

This zingy fresh slaw will summon summer. Serve with grilled rump steak or chicken and a cheeky roti bread on the side. (I love the Silk Road ones from the supermarket, fried in butter and oil – drool.)

SLAW

¼ of a green cabbage, shredded on a mandolin 1 carrot, julienned 1 cucumber, julienned ½ cup Vietnamese mint, roughly chopped ½ cup coriander, roughly chopped 2 spring onions, finely sliced 1 red chilli, deseeded and finely diced 1 makrut lime leaf, stem removed and very finely chopped

crispy noodles (I like the ones from Asian supermarkets)

DRESSING

¼ cup lime juice ¼ cup white sugar ¼ cup fish sauce 1 large clove garlic, finely sliced ½ red chilli, finely sliced

To make the dressing, place the fish sauce, lime juice and sugar in a small saucepan. Bring to the boil, ensuring all the sugar is dissolved. Simmer for 1–2 minutes, then drop in the chilli and garlic and simmer for a further 30 seconds. Take off the heat and place into a container in the fridge to cool. To make the slaw, in a large bowl, combine the cabbage, carrot, cucumber, Vietnamese mint, coriander, spring onion, chilli and makrut lime leaves. Give it a good toss to evenly distribute the herbs. Pour the cooled dressing over the slaw and toss to combine. Arrange on a serving platter then garnish with two large handfuls of crispy noodles.

Harriet Boucher

Harriet is a Waikato born and raised foodie. She is a chef by trade and has worked in a few popular cafes and restaurants around Hamilton. When she isn’t whipping up treats, you can find her enjoying a walk along the river or dining at her favourite local eateries.