Vietnamese Food Recipes For Vermicelli and Chicken Soup

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Vermicelli and Chicken Soup

Serves 6

Ingredients

1 cup chicken breast chunks
225g Chinese mung bean vermicelli
½ cup of dried wood ear mushrooms, soaked or ½ cup canned button mushrooms, sliced
Salt to taste
½ teaspoon black or white pepper
2 tablespoons spring onions, chopped

Stock

8 cups water
3 teaspoons fish sauce
1 onion quartered
1 ½ kg pork bones
455g chicken wings, bones and/or leftover meat scraps
455g of 2 of the following : whole carrot, quartered cauliflower, whole green beans and /or quarter of a cabbage

Method for Cooking Vermicelli and Chicken Soup:

Make stock by boiling all ingredients together then simmering for 1 hour. Strain reduced stock and discard the bones and vegetables.
Boil chicken chunks in stock for 15minutes, skimming scum from the surface. Add vermicelli and soaked dried mushrooms, stalks, removed or canned mushrooms, and cook until vermicelli is done.
Season with salt and pepper and serve sprinkled with chopped spring onion.

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Last Updated: 08/01/12