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Vietnamese Chicken Soup with Glass Noodles – Mien Ga
SCRUFF AND STEPH20Ingredients
2Hours
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Ingredients
US|METRIC
4 SERVINGS
- 20 grams black fungus (shredded or whole, cut into small pieces)
- 350 grams vermicelli noodles (glass noodles / bean, 50 – 70 gm / person)
- 1 whole chicken (approx 1.8 kg / 4 lb, cleaned and not frozen)
- 2.5 liters water (for the soup)
- 2 brown onions (quatered)
- 2 spring onions (trimmed)
- 5 cloves garlic (flattened)
- 1 swede (medium, peeled and chopped into small pieces)
- 2 carrots (roughly chopped into small pieces)
- 2 slices ginger
- 5 coriander roots (optional)
- 4 Tbsp. fish sauce
- 1/2 tsp. sugar
- 1 tsp. salt
- cracked pepper (Fresh)
- coriander (chopped)
- spring onion (chopped)
- fried shallots (store bought)
- chilli (Birds eye, chopped, optional)
- lime wedges
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