Chicken and mung-bean vermicelli soup

Chicken and mung-bean vermicelli soup

Canh nam ga

By
From
South East Asian Food
Serves
4-6

Ingredients

Quantity Ingredient
500g chicken bones or sufficient giblets, liver and heart for a good stock
1.5 litres water
100g mung-bean vermicelli
1 chicken breast
1/2 brown onion, sliced
2 tablespoons fish sauce, or to taste
2 dried chinese mushrooms, soaked and thinly sliced
2 cloud-ear fungus, thinly sliced, fresh or dried
1/2 teaspoon chicken seasoning powder
or 1 chicken stock cube, (optional)
pepper, to taste
spring onions, chopped, for garnish

Method

  1. Cook bones in water and skim. Lower heat and simmer for 1 hour. Drain and discard bones. Soak vermicelli for 30 minutes in water and cut into 5 cm lengths. Put into soup stock.
  2. Slice chicken breast finely and stir-fry with onion. Add 1 teaspoon fish sauce, mushrooms and cloud-ear fungus and continue to stir-fry until lightly done (about 5 minutes). Put into the soup and add seasoning powder, the rest of the fish sauce and pepper to taste. Garnish with spring onions and serve.
  3. A complete meal may be prepared by using a small whole chicken to make the stock. When the stock is ready, remove the chicken, allow it to cool, then shred it. Put some of the shredded meat back into the vermicelli soup, season and garnish and use the rest to make Goi ga (Chicken salad).
Tags:
SBS
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