Description
Looking for a soup dish to go with a traditional Vietnamese family meal? Here is warm and comforting chicken soup with crunchy bamboo shoots. A simple and easy recipe to have alongside steamed rice.
Ingredients
Units
Scale
- 12 oz chicken thighs cut into bite-sized pieces
- 1 lb bamboo shoots (canned or semi-fresh bamboo in vacuumed sealed bags)
- 2 teaspoons fish sauce
- 2 teaspoons sea salt
- 2 teaspoons granulated sugar
- 2 teaspoons chicken bouillon powder
- 5 cups water
- 2 tablespoons vegetable oil
- 1 tablespoon minced shallots
- 1 tablespoon minced garlic
- 4 green onions (thinly sliced; whites and greens separated)
- 1/8 teaspoon (pinch) ground black pepper
Instructions
- Season chicken with half the amount of fish sauce, salt, sugar and chicken bouillon powder.
- Prepare bamboo: Discard the liquid from the bag or can. Rinse the bamboo shoots then boil in water for about 5 minutes. Remove from the boiling water and give it a final rinse. Bamboo is now ready for use. In a separate medium bowl, combine bamboo with the remaining seasonings (fish sauce, sea salt, sugar and chicken bouillon powder). Set aside.
- Prepare soup: In a medium pot, heat oil and sauté the shallots, garlic and whites of green onions until fragrant (about 20 seconds). Add in the marinated chicken. Give it a quick toss in the aromatics (about 30 seconds). Add water to the stock pot. Turn up the heat to a boil then reduce heat to a low simmer and cook for 20 minutes. Scoop away any impurities that float to the top.
- Add marinated bamboo shoots and continue to cook for 10 minutes.
- Finish: Turn off heat and garnish with ground black pepper and remaining green onions.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese