River Cottage Australia



When cooking with meat and produce from the farm, it's important not to let any little bit go to waste! Throw the leftovers into a pot and cook up a tasty broth.


  • Broth:

  • 1 rooster

  • 5 litres of cold water

  • 100g ginger, sliced

  • 1 whole head garlic, sliced horizontally

  • 6 baby spring onions, halved and peeled

  • lemongrass

  • 2 cinnamon sticks

  • 1 tblsp coriander seeds

  • 1 tsp fennel seeds

  • 2 whole star anise

  • 5 cardamom pod, crushed

  • 3 whole cloves

  • 2 tbsp. raw sugar

  • ¼ cup fish sauce

  • 1 tbsp. salt

  • For the bowls:

  • 200g thin rice noodles, soaked in hot water

  • Shredded rooster

  • Bok choy, inner baby leaves – left whole

  • 1 bunch Vietnamese mint, leaves picked

  • 1 lemon, cut into wedges

  • 2 birds eye chilies, sliced

  • Paul’s fermented chilli sauce

  • Sesame oil to drizzle


  • 1.

    Remove the crown from the rooster.

  • 2.

    Place into the smoker. Smoke for 20 minutes – TIME, TEMP AND HICKORY CHIPS USED

  • 3.

    Prep lemongrass, ginger, garlic, baby spring onions and spices.

  • 4.

    Place the rest of the rooster in a large pan, and cover with cold water.

  • 5.

    Bring to a boil, then reduce to a simmer. Continue to cook uncovered for 1 hour, skimming any foam from the surface.

  • 6.

    OUTSIDE: Remove rooster from the smoker.

  • 7.

    Cut off the breasts. Slice thinly and set aside for the bowls.

  • 8.

    Prepare the rest of the ingredients for the bowls: Soak rice noodles in hot water, shred rooster, pick through bok choy leaves, pick mint leaves, cut lemon into wedges, slice chillies.

  • 9.

    Remove rooster from broth and shred the meat. Set the meat aside.

  • 10.

    Sieve the broth – set aside and keep warm.

  • 11.

    Place noodles, shredded rooster, bok choy and rooster breast in a bowl. Pour over hot broth. Garnish with mint, chillies, lemon.  Drizzle with sesame oil.

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