I LOVE this noodle soup. It's super flavorful and full of veggies. The soup has a shrimp paste flavor, so if you are not a fan, I wouldn't try this. But I promise, it's delicious. This is usually made with intestines and stomach lining, but I don't eat that, so I'll spare you guys as well haha.
Ingredients:
1 package of Vermicelli Noodles
1 Turkey Neck or Stewing Hen
12 pieces of chicken wings and drumettes
1 tbsp Salt
2 tbsp Fish Sauce
8 pieces of Dried Galange Root
1 can of chicken broth
Mint
Green Onions, sliced about 2-3 inches
Cilantro
Carrots, shredded
1/2 a head of Cabbage, shredded
Lime cut into quarters
Soup Seasoning per Bowl:
2 tsp Fish Sauce
1/2 tbsp Sugar
1 tbsp Shrimp Paste
1/2 a Lime
Red Crushed Pepper
Instructions:
Place the turkey neck or chicken and chicken pieces into a large pot and cover with water.
Add in the salt and fish sauce and let it boil on high heat for at least 30 minutes.
Add in the dried galange root and continue to boil for 45 minutes, add in additional water to cover the chicken and continue to boil. Keep checking on the broth and remove any foam to keep the broth from darkening.
Add 1 can of chicken broth, lower the heat to medium high and continue to boil, I like to boil for at least 3 hours total, but the longer you stew the better it taste.
Remove the wings and drumettes, shred apart and use the meat for your soup.
Cook the vermicelli based on the package, drain and set aside.
Assemble the soup with noodles, a desired amount of veggies and chicken, and the soup seasoning from above. You can adjust to your taste, but I like mine sour and spicy.
It's so good, we eat the rest of the broth with sticky rice!
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