Bún Măng Gà (Chicken Bamboo Noodle Soup)
Món truyền thống · Vietnamese
A classic Vietnamese noodle soup featuring tender shredded chicken, rehydrated bamboo shoots, and a fragrant, savory broth. This dish is a comforting and flavorful staple.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chicken carcass or bones1 kg
- Whole chicken1.5 kg
- Dried bamboo shoots (măng khô)100 g
- Fish sauce3 tbsp
- Shallots3
- Ginger1 inch piece
- Rock sugar1 tsp
- Saltto taste
- Black pepperto taste
- Water3 L
- Rice vermicelli noodles (bún tươi)500 g
- Scallions3 stalks
- Cilantro1 bunch
Các bước
- 1
Soak dried bamboo shoots in water overnight, changing water several times. Boil for at least 1 hour until tender, then shred. Rinse chicken carcass and whole chicken thoroughly.
- 2
Roast shallots and ginger until fragrant. Add chicken carcass to a large pot with water, roasted shallots, ginger, and salt. Bring to a boil, then simmer for at least 1 hour to create the broth. Skim off any impurities.
- 3
Poach the whole chicken in the broth until cooked through. Remove chicken, let it cool, then shred the meat. Strain the broth.
- 4
Add shredded bamboo shoots to the strained broth. Season with fish sauce, rock sugar, salt, and black pepper to taste. Simmer for another 30 minutes.
- 5
Prepare rice vermicelli noodles according to package instructions. Divide noodles among serving bowls.
- 6
Ladle the hot broth with bamboo shoots over the noodles. Top with shredded chicken. Garnish with chopped scallions and cilantro.
