Do you want amazing soup in 15 - 20 minutes? You will be shocked at how flavorful this broth is with the little ingredients it takes to make it. It has a little bit of kick to it because of the white pepper, but I loved it. Try this on a cold afternoon, and you won't regret it.
Ingredients:
2 packages of Bean Thread Vermicelli
6 Garlic Cloves, roughly chopped
2 Cilantro roots, roughly chopped
1 1/2 tsp ground White Pepper
1 lb Ground Chicken
4 tbsp Fish Sauce
1 tbsp Soy Sauce
1/4 cup roughly chopped Cilantro
2 Spring Onions cut into 2 inch pieces
Fried Garlic Oil
Instructions:
Soak the noodles in warm water for 10 minutes.
Use a mortar and pestle to pound the garlic and cilantro roots to a rough paste. Transfer the paste to a large bowl and add the white pepper, chicken and 2 tablespoons of the fish sauce. Mix vigorously, slapping the mixture against the bowl to work the proteins.
Bring 4 cups of water to the boil in a large saucepan over high heat. Add a spoonful of the chicken mixture to form little meatballs. Allow to simmer for 2-3 minutes until just cooked. Season the soup with the remaining 2 tablespoons of fish sauce and soy sauce. When ready to serve, add the soaked noodles. Then add in the cilantro and spring onions. Remove from heat and serve with the fried garlic oil.
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