Vietnamese Bamboo Shoots and Chicken Noodle Soup - Part 9 - Simmering Recipe Video

This delicious soup can be served in any festive season to your family and guests.

Summary

Difficulty LevelBit DifficultHealth IndexAverage
Servings4Cuisine
CourseTaste
MethodDish
SpecialityMain Ingredient

Ingredients

 Dried bamboo shoots3 Ounce, soaked
 Wood ear mushrooms1⁄4 Cup (4 tbs), soaked
 Dried shiitake mushrooms4 Large, soaked
 Rock sugar5 Gram
 Chicken leg quarters4
 Salt1⁄2 Teaspoon
 Vegetable oil2 Tablespoon
 Shallots5 Small, slice
 Fish sauce3 Tablespoon
 Water8 Cup (128 tbs)
 Scallions8 Small, chop
 Dried rice noodles40 Gram
 Serrano chili pepper1 Large, slice

Nutrition Facts

Serving size

Calories 392 Calories from Fat 116

% Daily Value*

Total Fat 13 g20.1%

Saturated Fat 2.4 g12%

Trans Fat 0.1 g

Cholesterol 107.2 mg

Sodium 1254.8 mg52.3%

Total Carbohydrates 39 g13.1%

Dietary Fiber 5.5 g21.8%

Sugars 3 g

Protein 32 g64.6%

Vitamin A 11.5% Vitamin C 11.6%

Calcium 4.9% Iron 15.3%

*Based on a 2000 Calorie diet

Things You Will Need

Few bowls
Large soup pot
Kitchen knife and scissors

Directions

GETTING READY
1. Soak the bamboo shoots in water for 6 hours or overnight.
2. After 6 hours, rinse and place it in a pot with 2-3 inches water covering the bamboo shoots.
3. Bring the water to a boil and then reduce the flame and let it simmer for 1 hour.
4. Once done rinse the water and repeat the same steps as earlier and cook the bamboo shoots for another 1 hour.
5. Finally rinse the water and allow the bamboo shoots to cool.
6. Using a scissor cut the bamboo shoots into approximately 2” and 1/2” wide and put them in a bowl. Discard the pieces that are tough.
7. Soak the Shiitake mushrooms in warm water for at least 30 minutes or until fully reconstituted.
8. Soak the Wood Ear mushrooms in warm water for approximately 30 minutes.
9. Using a large kitchen knife cut the elbow and ribs of the chicken, sprinkle kosher salt over the chicken and set aside.
10. Slice the shallots and Serrano peppers, cut the scallions into 5 inch pieces, set aside.

MAKING
11. In a large soup pot pour oil and sauté the shallots, until translucent.
12. Move the shallots to a side of the pot and add the chicken pieces, skin side down.
13. Cook the chicken for couple of minutes on each side, brown the chicken on all sides.
14. Once the chicken is browned, add the fish sauce and cook it for a minute or until it thickens.
15. Add the water. Turn the heat up and bring it to a boil.
16. In the meantime, take the Shiitake mushrooms out of the water. Cut off the stem and quarter it. Set the mushrooms aside.
17. Occasionally skim off the foam or fat from the surface of the broth, once the broth comes to good boil add the rock sugar and bamboo shoots.
18. Stir and reduce the heat to low and simmer for 1 hour or until the chicken is actually cooked.
19. After an hour add the wood ear mushrooms, shitake mushrooms and scallions to the broth, cook it on soft boil for 10 minutes.
20. In another pan boil water and add the rice noodles and cool until it’s done, once done drain the water, set aside.

FINALIZING
21. In a medium size soup bowl add some rice noodles, place one chicken piece on top, sppon some mushrooms, scallion and finally pour the broth.
22. Garnish it with Serrano pepper to add little spice to it.

SERVING
23. Serve the vietnamese bamboo shoots and chicken noodle soup hot.

NOTE
For the complete recipe watch the remaining video in parts, links provided below.

Vietnamese Bamboo Shoots Part 1
Vietnamese Bamboo Shoots Part 2
Vietnamese Bamboo Shoots Part 3
Vietnamese Bamboo Shoots Part 4
Vietnamese Bamboo Shoots Part 5
Vietnamese Bamboo Shoots Part 6
Vietnamese Bamboo Shoots Part 7
Vietnamese Bamboo Shoots Part 8
Vietnamese Bamboo Shoots Part 9
Vietnamese Bamboo Shoots Part 10
Vietnamese Bamboo Shoots Part 11
Vietnamese Bamboo Shoots Part 12
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