Bamboo shoots and chicken noodle soup is a popular noodle dish in Vietnam because it’s quite easy to cook. The chicken is boiled, torn into small pieces and laid over vermicelli, and the broth from boiling the chicken is cooked again with the bamboo shoots. The recipe has 6 simple steps that don’t take a lot of time. Ingredients 500 g lean chicken 300 g dry vermicelli 100 g dried bamboo shoot Spices: salt, pepper, seasoning granules (“wedge nuts” in the original) and Vietnamese coriander (rau răm) How to make bamboo shoots and chicken noodle soup 1. Soak and boil the bamboo shoot Soak the dried bamboo shoot in water until it becomes soft. Wash it again, then boil it for a short time. 2. Slice and marinate the bamboo shoot Thinly slice the bamboo shoot, then marinate it with salt, pepper and seasoning granules. 3. Cook the chicken Wash the chicken, then boil it with a little salt. When the chicken is cooked, take it out and tear it into small pieces. 4. Fry the bamboo shoot and cook the vermicelli Fry the bamboo shoot until cooked. Then wash the vermicelli and boil it until cooked. The author finds this step rather important: if you boil too much, the bamboo will be too soft and lose flavour. The author suggests boiling for about 5 to 10 minutes. 5. Finish the broth Boil the broth from boiling the chicken. Add the bamboo shoot, salt, pepper and seasoning granules. 6. Assemble the bowls Put the vermicelli in a bowl and arrange the chicken and Vietnamese coriander on top. Lastly, add the broth. It’s a good dish for breakfast, and you can eat it with vegetables and chilli. The broth is also easy to carry, so you can take it to work and have it at break time. Share:
