Description
Light, savory, and full of bamboo flavor and crunch, this chicken noodle soup is perfect for a comforting bowl that warms the soul without much effort.
Ingredients
Units
Scale
Chicken and Bamboo Seasonings
- 1 lb bamboo
- 3 lbs chicken (half of whole chicken or chicken pieces)
- 2 teaspoons chicken bouillon powder
- 2 teaspoons salt
- 1 teaspoon granulated sugar
- 1/4 cup neutral oil (divided)
- 2 shallots (about 1 cup finely diced)
- 1 inch ginger (about 1/2 cup finely diced)
Broth
- 4 quarts water
- 1 tablespoon coriander seeds (optional)
- 1 tablespoon salt
- 1 tablespoon chicken bouillon powder
- 20g rock sugar (or 1 tablespoon granulated sugar)
- 2 tablespoons fish sauce
Noodles and Optional Garnishes
- 2 lbs dried rice vermicelli
- Chili peppers
- Limes
- Ground black pepper
- Fried shallots
Instructions
- Prepare the bamboo, chicken and pot: If using whole cone-shaped bamboo (1 lb), 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 (3 lbs) into small pieces if using a whole chicken. Bring a large pot of water (4 quarts) to a boil.
- Season and stir fry bamboo and chicken: Mix the seasoning ingredients (2 tsps chicken bouillon powder, 2 tsps salt, 1 tsp sugar) together and divide half to season the bamboo and chicken. In a large skillet, heat a little oil (2 tbsps) and sauté some of the shallot (1/2 cup) and ginger (1/4 cup) 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 (remaining 2 tbsps) and more shallot (remaining 1/2 cup) and ginger (1/4 cup) 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.
- 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 salt (1 tbsp), chicken bouillon powder (1 tbsp), rock sugar (20g) or granulated sugar (1 tbsp), and fish sauce (2 tablespoons), adding a little at a time and tasting as you go.
- Cook the noodles: Boil the rice vermicelli (2 lbs) according to package instructions, then rinse under cold water to prevent sticking. Drain well and set aside.
- 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!
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: entree
- Method: stove top
- Cuisine: Asian, Vietnamese