Chicken Bamboo Noodle Soup (Bún Măng Gà)

If you like bamboo shoots and noodle soups, you will definitely love Bun Mang Ga. It’s a comforting bowl that’s light and savory, perfect on a chilly day or a random Tuesday.

What is Bun Mang Ga?

Bún Măng Gà is a Vietnamese noodle soup with thinly sliced bamboo shoots, and rice vermicelli noodles in a light but delicious chicken-based broth.

This noodle soup is very similar to Phở Gà but with round noodles instead of flat rice noodles and of course, the inclusion of bamboo shoots.

The stock starts off with simmering bone-in chicken and thinly sliced bamboo shoots. Together the combination gives off a natural sweetness from the chicken, and earthy flavor with a slight crunch from the bamboo.

What You Will Need

To make Bun Mang Ga, gather the following ingredients:

• Chicken – I’m using half of a whole chicken, chopped into smaller pieces for quicker cooking. You can also use a mix of parts such as wings, drumsticks, and thighs.
• Bamboo shoots – Bamboo comes in many forms, and most Asian grocery stores carry it canned, dried, packed in small baggies in brine, or in large bins. It’s also sold in different cuts—some pre-sliced into strips, others whole. My favorite is the whole cone-shaped bamboo from the bins (see picture above). I find this type has the best flavor and texture.
• Rice vermicelli noodles (bun) – These are medium size, round rice noodles, not the flat ones used for pho. That said, I’ve swapped in pho noodles before, and while not traditional, they work just as well and taste great.
• Aromatics – Shallots (or yellow onions), ginger, and coriander seeds (optional) to help build a flavorful broth.
• Seasonings – Fish sauce, chicken bouillon powder or MSG, salt, sugar (both granulated and rock sugar), and ground black pepper.
• Garnishes – Green onions, fried shallots, and fresh lime wedges to squeeze in at tableside. You can also add in Vietnamese herbs, just like any Vietnamese noodle soup, to your heart’s content.

How to Make It

Step 1: Prepare the bamboo, chicken and pot

If using whole cone-shaped bamboo (like the one pictured below), rinse well, slice into thin strips, rinse again, then boil for 5 minutes to remove the brine and strong aroma. Drain and set aside.

Cut the chicken into small pieces if using a whole chicken. Bring a large pot of water to a boil for the stock.

Step 2: Season and stir fry bamboo and chicken

Use the seasoning ingredients to evenly season both the bamboo and chicken.

In a large skillet, heat a little oil and sauté the shallot and ginger until fragrant. Add the chicken and stir-fry until lightly caramelized, about 5 minutes, then transfer to the stock pot.

Do the same with the bamboo. Add more oil and more shallot and ginger to the pan, stir-fry the bamboo, then transfer to the stock pot.

Add coriander seeds to a spice bag and also add to the pot. Alternatively, you can leave them loose and simply fish them out at the end for a clear broth.

Step 3: Make the broth

Cook the stock on a medium-low simmer for about 30 minutes. Skim off any foam or impurities that rise to the surface.

When done, remove the coriander seeds and season with fish sauce, rock sugar (or granulated sugar), chicken bouillon powder, and salt, adding a little at a time and tasting as you go.

Step 4: Cook the noodles

Boil the rice vermicelli according to package instructions, then rinse under cold water to prevent sticking. Drain well and set aside.

Step 5: Assemble the bowls

Add a handful of noodles into a large bowl, ladle in hot broth with chicken and bamboo. Finish with green onions, fried shallots, ground black pepper, and a squeeze of lime. Add red chili peppers if you like it spicy and enjoy!

FAQs and Tips for Success

Which bamboo should I buy?

If possible, go for cone bamboo that’s stored in brine. In my local grocery stores, these are usually stored in large containers or bin that you can hand select. The flavor and texture are much better than canned bamboo.

How do I store leftovers?

Keep the noodles and broth separate. The soup will keep in the fridge for about 3 days. When ready to serve, reheat the noodles in individual bowls in the microwave, warm the broth on the stovetop, then add the chicken, bamboo shoots and garnishes.