Chicken Pho-Inspired Noodle Soup

Prepare the stock. Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate. Heat a drizzle of sunflower oil in a soup pot and fry the garlic-ginger-chili mix* for 1 minute. Add the pak choi stems and fry for 1 more minute. 

*Take care, this ingredient is spicy! Use as preferred.

Add the stock, soy sauce, ketjap, hoisin sauce, fish sauce* and half each of the sugar and Vietnamese-style sauce. Bring to a rapid boil, then lower the heat and allow to simmer until further use.

*Take care, this ingredient is salty! Use as preferred.

Melt a knob of butter in a frying pan over medium-high heat and fry the chicken for 2 - 3 minutes per side. Reduce the heat and cover with the lid, then fry for 4 - 5 minutes or until done. In the meantime, grate the carrot. Finely chop the fresh herbs. Cut the lime into six wedges. Season the chicken with salt and pepper, then remove from the pan and set aside.

Deglaze the pan with the water (see pantry for amount). Stir in the rest of the sugar and Vietnamese-style sauce. Add some sambal as preferred and cook for 1 - 2 minutes. To the soup, add the beansprouts and the pak choi leaves and cook for 1 minute.