Rinse the long grain rice, put it in a sieve and drain.
In the meantime, remove the giblets from the roast chicken, leave it whole and rinse it under continuous water, add 2 l of water and cook it for 2 hours at low temperature.
Clean the ginger, chop it into 2 parts and add one half to the boiling chicken.
Now and then skim off the fat layer.
Add long grain rice to the soup, make in it until it swells.
In the meantime, take out the roast chicken, remove the bones and add to the soup one more time.
Rinse and dry the cilantro and basil and chop finely.
Peel and finely chop the spring onion.
Peel and finely chop shallots.
Divide lemon into 6 wedges.
Season with half of the pepper, one third of the nuoc mam sauce and onion slices. Cover and steam for 10 min.
Chop remaining ginger very finely and add to sauce bowl along with remaining nuoc-mam sauce.
Serving: Pour soup into large soup bowl with meat, loosened from bones and shredded. Sprinkle with basil, green onion, cilantro and pepper.
Eat: Season with juice of one lemon and nuoc mam sauce if needed.
Drinks: Herbal tea
Tips: You can brown the long grain rice in a frying pan without fat before adding it to the soup, also add water as needed each time to prevent burning.
Our tip: If you like to cook with fresh herbs, best get yourself
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