The Classic Cuisine of Vietnam/Bach Ngo 1986

Chicken Noodle Soup with Dried Bamboo SHoots (Bun Mang)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup dried bamboo shoots 1/2 pound rice sticks (bun) or 2-1/2 packets Japanese alimentary paste noodles (somen) 2-1/2 quarts homemade chicken broth or 2 cans (13-3/4 ounces) chicken broth plus 1-1/2 quarts water
2 chicken legs with thighs 1/2 cup sliced canned bamboo shoots 1 tablespoon plus 1 teaspoon fish sauce (nu o c mam)
1 teaspoon salt 1 tablespoon mixed minced fresh coriander (Chinese parsley) and scallion green



1 Cover the dried bamboo shoots with water in a saucepan and bring to a boil. Boil for 30 minutes and drain, then boil again in 1 quart of water for 2 hours. Drain and shred coarsely. Set aside.
2 Cook the noodles according to directions.
3 Pour chicken broth into a large pot. Drop the chicken legs and thighs into the cold liquid and heat to a boil; cook for 30 minutes. Remove the chicken from the pot, and then add the precooked bamboo shoots, canned bamboo shoots, fish sauce, and salt. Turn the heat down to a simmer and cook for 30 minutes.
4 To serve, arrange some shredded chicken, noodles, and both varieties of bamboo shoots in each soup bowl. Pour the broth over all and sprinkle minced coriander and scallions on top.

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