Vietnamese Soups and Steamboat
Recipes - Chicken Noodles Soup with Bamboo Shoots
Soups And Steamboat Recipes - Chicken Noodles Soup With
Bamboo Shoots
Ingredients
1
medium chicken
2
spring onions, chopped (separate white and green
parts)
3
thick slices ginger
250g (8 oz) fine rice vermicelli
180g (6 oz) canned bamboo shoots
3
tbsp fish sauce (nuoc mam)
fresh coriander
Method:
Place the chicken
in a saucepan with the white parts of spring onions
and the ginger. Add water to cover and simmer gently
for 1 hour.
Soak the
vermicelli in hot water to soften, drain. Remove
chicken from the pan, and tear the meat into fine
strips. Set aside.
Strain the liquid
into another pan. Add the bamboo shoots and fish
sauce and simmer for 6 minutes, then ad the
vermicelli and cook until tender. Return the
chicken, add coriander and serve.