Vietnamese Chicken Soup Recipe

 Vietnamese Chicken Soup Recipes

Ingredients :

1 tablespoon

1/2 teaspoon


675 ml

225 g

25 g

1 tablespoon


2 tablespoons


vegetable oil

minced garlic

shallots or 1 small onion, thinly sliced

chicken stock

cooked chicken meat, boned and thinly shredded

bean thread vermicelli, soaked then cut into short lengths

black fungus, soaked and cut into small pieces

lily buds, soaked and trimmed

fish sauce

spring onions, sliced

salt and freshly ground black pepper

coriander sprigs, to garnish

Method :

Heat oil in a wok or pan and stir fry garlic and shallots or onion until aromatic; do not brown them. Add chicken stock and bring to boil. Add chicken, vermicelli, fungus, lily buds and fish sauce, bring back to boil and simmer for about 3 minutes. Taste and adjust seasoning, then add spring onions. Serve soup hot, garnished with coriander sprigs.

Serves 4-6

If ready cooked chicken is not available, raw chicken fillet can be used instead, but increase cooking time by at least 2 minutes, or until chicken is cooked.

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