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

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Method:

1. 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.

2. Soak the vermicelli in hot water to soften, drain. Remove chicken from the pan, and tear the meat into fine strips. Set aside.

3. 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.