Chicken soup transparent vermicelli

In Vietnam, the chicken soup with vermicelli transparent integral part of the country's culinary heritage. From North to South, local consume this dish. This is a particularly digestible, tasty and appreciated for its lightness and satiating power flat.

Here's the recipe for chicken soup with vermicelli transparent

For 6 servings. Preparation: 20 minutes. Cooking: 50 minutes

Ingredients:

• 300 g of transparent vermicelli
• ½ chicken (about 1 kilo)
• 6 egg yolks
• 100 g of canned bamboo (or 100 g of dried bamboo shoots
• 1 piece of ginger, as big as your thumb
• 3 red onions, roasted on the fire
• 2 cloves garlic, crushed
• 5 branches of chives, chopped
• 1 large pepper, thinly sliced
• 1 onion, thinly sliced ​​vegetable
• 5 sprigs of coriander, washed, cut
• 100 g of bean sprouts
• 200 g fresh herbs (such as basil, water chestnuts, Vietnamese coriander, banana flower, etc ...)
• 3 spoons of coffee dehydrated seasoning according to taste
• 1 coffee spoon of ground pepper
• 1 coffee spoon of salt
• 1 coffee spoon of sugar
• 2 tablespoons oil

Production :
1. Leave to drain the canned bamboo shoots, already cut, ready for use
2. Boil 2 liters of water in a pot, immerse the piece of chicken, crushed ginger, a little salt and cook for 40 minutes. Monitor and regularly remove the scum that cooking water remains clear.
3. Remove the chicken piece of its juices, dip it in a pot with cold water, then drain and cut into thin slices
4. Heat a soup spoon of oil in a frying pan, brown the garlic cloves. then pour bamboo shoots into strips, fry in a large fire for 10 minutes, seasoning with a coffee spoon of dried seasoning.
5. Pour 2 tablespoons seasoning dehydrated coffee in the cooking juice, half a teaspoon of sugar, red onion and bamboo shoots. Boil and season again.
6. Soak transparent vermicelli 20 minutes in the water. cut into each 10 cm then move them into boiling water. Leave to drain. Then mix in a tablespoon of oil spoon. Before serving, pour the vegetable onion cut into thin strips in the juices, and boil.
7. Put the noodles in a bowl, garnish with chicken slices, strips of bamboo sprouts and cooked egg yolks, pour the juice. Sprinkle the soup bowl with chives and chopped coriander and pepper.
8. Serve the soup in support of a separate plate with bean sprouts, banana flower, water spinach into thin slices and salt, pepper and half a lime into a small bowl for sauce.

Note :

• It is transparent vermicelli and bamboo shoots in Asian food stores.
• Used in Vietnam often dried bamboo for this dish.