Bun Mang Ga (Vietnamese Bamboo Shoots and Chicken Vermicelli Rice Noodle Soup)

Name: Bun Mang Ga (Vietnamese Bamboo Shoots and Chicken Vermicelli Rice Noodle Soup)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Vietnamese, Asian
Ingredients: 4 fresh young bamboo shoots; 237 milliliters nÆ°á»›c máº¯m dipping sauce; 237 milliliters bean sprouts; 8 servings black pepper; 118 milliliters Chinese cabbage; 59 milliliters canola oil (or any neutral oil); 2 chicken carcasses; 946 milliliters chicken broth; 2 whole chickens; 5 Tbsps chili garlic sauce; 3 Tbsps cilantro; 1 daikon turnip; 3 inches fresh ginger; 2 green onions; 3 limes; 6 sprigs Vietnamese mint; 2 jalapeÃ±o peppers; 1 package dried thick rice vermicelli noodles; 1 Tbsp salt; 2 teaspoons mushroom seasoning salt; 2 shallots; 1 inch rock sugar; 1 Tbsp sugar; 6 sprigs Thai basil; 4 red Thai bird chiles; 1 white onion (milder in flavor); 1 Tbsp white vinegar; 4 yellow onions; 3 sprigs ngÃ² gai (see tips); 3 sprigs rau rÄƒm (see tips)

The recipe Bun Mang Ga (Vietnamese Bamboo Shoots and Chicken Vermicelli Rice Noodle Soup) could satisfy your Vietnamese craving in roughly 45 minutes. Watching your figure? This dairy free recipe has 312 calories, 4g of protein, and 8g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. Not a lot of people really liked this soup. A mixture of thai bird chiles, rau räƒm, cabbage, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for Autumn.

Instructions

Fill a medium-sized pan with about 2 quarts of water. Bring to a boil.

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Water

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Frying Pan

Add the rice vermicelli noodles. Wait for the water to come back to a boil (about 1-2 minutes) then lower the heat to medium-low for about 8 minutes.

Ingredients you will need

Rice Vermicelli

Pasta

Water

Drain the liquid. Rinse the noodles. Set the noodles aside.

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Pasta

Heat about 1 inch of canola oil in a skillet. Fry 3 onions and shallots in the oil, stirring frequently to prevent the onions from burning until the color is evenly golden brown.

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Cooking Oil

Shallot

Onion

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Frying Pan

Drain on paper towels. Set aside.Bring about 7 quarts of water to a boil.

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Water

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Paper Towels

Add the sliced ginger, fried onions and shallots.

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Fried Onions

Shallot

Ginger

Add the 2 whole chickens and chicken carcasses to the onion broth. Cook for about 10-12 minutes.

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Whole Chicken

Broth

Onion

Remove the whole chickens from the pot.

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Chicken

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Pot

Let them cool a bit until you can handle them without discomfort. Make several deep diagonal incisions throughout the birds' flesh.

Place the chickens back in the broth.

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Chicken

Broth

Add the daikon, whole onion, rock sugar and mushroom seasoning salt. Bring to one more boil and simmer for another 30 minutes until the whole onion and daikon are soft and tender.

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Seasoned Salt

Mushrooms

Daikon Radish

Onion

Sugar

Sprinkle freshly ground black pepper to taste.Season with salt. Bring back to a boil, then immediately lower the heat to a gentle boil. Cook for another 10-12 minutes.

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Ground Black Pepper

Salt

Remove the chickens and shred the meat. Set the meat aside on a platter.In a different deep saucepan, bring about 1 quart of the chicken broth to a boil.

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Chicken Broth

Meat

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Sauce Pan

Add the sliced bamboo shoots and cook until tender (about 10-15 minutes).Be organized. Line up 8 large bowls.

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Bamboo Shoots

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Bowl

Place some vermicelli noodles, chopped white onion, shredded cabbage, green onions, bean sprouts, cilantro and the other Vietnamese herbs in each bowl.

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Bean Sprouts

Green Onions

White Onion

Cilantro

Cabbage

Pasta

Herbs

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Bowl

Add the boiled, drained rice noodles, following with the boiling broth with sliced bamboo shoots. Top with shredded chicken.

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Shredded Chicken

Bamboo Shoots

Rice Noodles

Broth

Serve with chili garlic sauce, Thai basil, mint, jalapeno peppers and the bird chiles.

Ingredients you will need

Chili Garlic Sauce

Jalapeno Pepper

Thai Basil

Chili Pepper

Mint

Drizzle some nc mm to the broth to finish.Dig in!

Ingredients you will need

Broth

Equipment

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Tanian et Vincent Careme Terre Brulee Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.