Vietnamese chicken noodle soup

What to do with leftover roast chicken? A good flavored broth, and it’s not complicated! Here is my version of a Vietnamese noodle soup, inspired of the Mien Ga recipe from the book Paris Hanoi I had told you about.

Ingredients (for 2 people)
– The remains of a chicken
– 1 tbsp sesame oil
– 1 tbsp soy sauce
– 1 clove of garlic
– 1 stock cube
– a dozen fresh shiitake
– rice noodles or vermicelli
– fresh coriander
– fresh bean sprouts
The Recipe
  1. Bone your chicken. Fry with chopped garlic and sesame oil.
  2. Cover with a liter of broth and soy sauce.
  3. Add the sliced shiitake and cook over medium heat for a few minutes.
  4. Serve with cilantro and bean sprouts.
Original recipe from Paris Hanoi
– 200g transparent vermicelli
– 20g of dried mushrooms
– 1 tbsp fish sauce
– 1 whole chicken
– 2 shallots
– fresh chives
– fresh coriander
– 2 tbsp sunflower oil
The Recipe
  1. Cook chicken in a pot of water for 1:30. Cool, then cut the flesh into thin strips.
  2. Soak the noodles in warm water for 5 minutes, drain and cut into pieces.
  3. Soften dried mushrooms in warm water for 15 minutes then cut into slices.
  4. Peel the shallots and cut into thin slices. Fry them in a pan with hot oil. They should be golden.
  5. Arrange noodles and chicken in bowl and pour the broth. Add a few drops of nuoc-mâm, mushrooms, scallions, cilantro and chives.

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