Once again, trying to think of interesting things to do with spring time glut favourites;  this time its purple-sprouting broccoli, which I spectacularly failed to grow in my little raised bed as it took up too much room. The Vietnamese theme comes from the rice noodles and the dill, which I love. My dill tetra is currently sprouting away in the cold frame, along with dwarf purple kale, French beans, sweet peas  and two varieties of basil. The 10 varieties of lettuce/salad are all planted out!
I’m afraid I’m an instinctive cook when I make up recipes so tend to sprinkle on soy and fish sauce to taste, so these are the approximate measurements. Both salty so don’t need any extra. It was very tasty. And very simple, a one-dish meal.

Serves 2

2 chicken breast fillets, sliced
large bunch of purple sprouting broccoli, trimmed and sliced in half where too thick
2 servings of dried rice noodles
2 tbs rapeseed or other oil
1 shallot, diced
1 clove garlic, finely chopped
1 birds-eye chilli, sliced in two
1 large green chilli, sliced up
1 tbsp soy sauce
2 tbsp fish sauce
4 spring onions, sliced up
large handfull dill, roughly chopped

Method

First steam the broccoli for 3-4 minutes and refresh under cold water to stop it cooking and keep it green.

Then cook/steep rice noodles according to instructions and set on one side.

Chop and prepare all the other ingredients, and set on one side. Heat up oil in wok and add shallots, garlic and chillies, fry until soft then add chicken and fry until browned and cooked inside. Add the soy and fish sauces, the rice noodles (which I tend to chop up with scissors before putting in, makes it easier to eat with chop sticks)  and the broccoli. Stir around until all cooked through.

Check for taste and add more of anything missing. Finally stir in the dill and spring onions and you have a meal ready to serve.