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Glass Noodle Chicken Soup Recipe

Glass Noodle Chicken Soup Recipe

Ingredients :

    • 75 g (21/2 oz) dried glass noodles (tang hoon)
    • 500 ml (2 cups) water
    • 2 liters (8 cups) chicken stock
    • 1 small chicken
    • 2 onions, peeled
    • 1 tablespoon whole black peppercorns
    • 2 tablespoons soy sauce
    • 1 teaspoon salt
    • 10 dried black Chinese mushrooms, soaked until soft, drained and caps thinly sliced
    • 2 spring onions, chopped
    • 12 g (1/4 cup) chopped coriander leaves

Method :

    1. Soak the dried glass noodles in water until soft, about 20 minutes. Drain and cut into long strands.
    2. Bring the chicken stock and water to a boil in a pot. Add the chicken, onions, peppercorns, soy sauce and salt. Cook until the chicken is done, about 25–30 minutes. Skim the stock and discard the residue.
    3. Remove the chicken. Strain the stock to obtain a clear broth. Debone the chicken and slice the meat into long strips. Set aside.
    4. Bring the broth to a boil. Add the mushrooms and noodles and cook for 2 minutes.
    5. Divide the chicken into individual bowls. Ladle the broth, noodles and mushrooms over it. Garnish with the spring onions and coriander leaves.

Serves 6
Preparation time : 30 mins
+ 20 mins soaking time
Cooking time : 40 mins