Boil the chicken breast in a pot with 6 cups water, onion, carrot, leek, fish sauce & pepper for an hour in low heat.
take the cooked chicken breast and let cool. pull the meat into shreds.
puree the onion, carrot & leek in a blender. mix the veggie puree with the soup. add a cup of warm water. simmer for 15 minutes. set aside the hot soup.
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boil water on a separate pot. blanche the egg noodles al dente. place the noodles in a bowl.
pour hot soup onto the egg noodles in a bowl.
quickly arrange the shredded chicken breast, cabbage, carrot, celery, spring onion, coriander, quail eggs, deep fried golden shallots & garlic on top of the egg noodles.
serve hot.
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