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Ingredients: • 1 package dried rice vermicelli (bihun) • 2 spring onions (scallions), cut into 2.5 cm lengths • 1 can (400 mL) coconut milk • 1 salam leaf • 1 teaspoon coriander (ketumbar), ground • 1 stalk lemon grass (serai), crushed • 1 chicken breast, boned and cut into smaller cubes • 1 ½ teaspoon salt, or to taste • a dash of sugar, or to taste • chives or coriander leaves (cilantro) for garnishing Preparations: • Cook vermicelli according to package directions. When done, stop cooking process by draining vermicelli in kitchen sink and washing with cold water. Transfer vermicelli to a large bowl of cold water • Into a large saucepan, put spring onions, coconut milk (with sufficient water added to make 500 mL (2 cups), salam leaf, coriander and lemon grass. Bring to the boil • Reduce heat and add chicken. Simmer for 8 minutes. Add salt and sugar to taste. Then, add drained vermicelli and bring to a simmer • Transfer to a large serving bowl and garnish
Cook Indonesian
