Chicken & Lemongrass Noodle Soup
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Chicken & Shiitake Mushroom Noodles with Spring Roll
Joyce's daughters' favourite homemade brunch: chicken and shiitake mushroom rice noodles in a galangal, ginger and lemongrass broth, topped with sliced soy-egg omelette and crispy garlic, served with a sausage meat and mushroom spring roll.
Joyce: "My girls don't get up early. They live in London. They come for weekends. They'll come at about half eleven. Hungry, starving, haven't had breakfast, so I'm cooking a rice noodle and a spicy chicken broth. I'm serving it with a sausage meat spring roll."
Joyce: "Anna and Grace gave me fair comments. I should have concentrated more on the broth, but they were impressed with the fact that I made my own spring rolls. If I'm going to be known for flavours, I've got to deliver."
Anna: "There's great flavours of caramelised garlic throughout, which is really nice - little surprises of that. The shiitake mushrooms are very nice as well. The egg with soy sauce, kind of a little bit sweet, that's quite interesting. So I can see the brunch-inspired elements, but for me, I cannot taste the galangal, I cannot taste the ginger, I cannot taste the lemongrass. There's lots of skills here, but lots of room for improving this dish."
Grace: "Thank you for inventing the breakfast spring roll. Really beautifully crisp, nicely cooked. I loved the sausage meat. There was a real hit of coriander. Nobody can take away from the fact, Joyce, you give yourself a lot of work and you deliver all the things you say you're going to do."
