
Ingredients
- 1 whole chicken
- Salt
- Chicken bouillon powder
- Sugar
- Squid Brand Premium Fish Sauce
- 2 whole onions, peeled
- Rice vermicelli noodles
- 2 finely sliced shallots
- Chopped spring onion
- 450g Sliced bamboo shoots
- Sliced fresh chilli (optional)
- Fried shallots (optional)
Method
- To make the Cchicken broth, place a whole chicken into a large pot. Add 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of Squid Brand Fish Sauce, 2 tablespoons of chicken bouillon powder and 2 whole, peeled onions.
- Add 4 litres of water to the pot and bring to a boil. After it boils, reduce the heat to medium and simmer for 30 minutes, or until the chicken is completely cooked. Remove any foam and impurities that rise to the top of the soup broth as it boils, to keep the broth clean and clear. You can check to see if the chicken is cooked by placing a skewer into the thickest part of the chicken meat. When you remove the skewer, if the juice runs clear, then the chicken is cooked. If it runs pink or red, then it needs to cook for a bit longer.
- While simmering the broth, you can prepare your noodles. Place dried rice vermicelli noodles into a separate pot of boiling water and cook according to the directions on the noodle packet. Once cooked, drain the noodles and set aside.
- Next you can prepare the bamboo shoorts. In a separate fry pan, heat 1 tablespoon of cooking oil. Then add 2 sliced shallots, 450g of sliced bamboo shoots, 2 teaspoons of Squid Brand Fish Sauce, 1 teaspoon of sugar and 1 teaspoon of chicken bouillon powder. Stir fry on high heat for 5 minutes then remove from the heat and set aside. We will add the entire contents of the pan to the chicken broth later.
- Returning to the chicken broth - once the chicken in the soup pot is cooked, remove the chicken from the broth and let it cool on a chopping board. Once cooled, remove the meat from the carcass. Either slice or shred the chicken into bite sized strips. The whole onions can also be removed from the chicken broth and discarded.
- To the remaining chicken broth, add the stir-fried shallots and bamboo shoots that you had set aside before. Bring the pot back up to a boil and stir the broth to mix in the baboo shoots. Once boiling, turn off the heat.
- To prepare your bowl of noodles, add 1 serving of cooked rice vermicelli noodes and add 1 -2 cups of shredded chicken on top. Sprinkle sliced green onions on top of the chicken. Then ladle in the hot chicken broth with bamboo sprouts to fill your bowl.
- As an optional garnish, you can add sliced chilli and fried shallots to the bowl. For a strong, umami filled dipping sauce for your chicken, mixed slices of fresh chilli, cracked black pepper and 2 teaspoons of fish sauce to a small bowl. Serve piping hot and enjoy!
Product used in recipe
- SQUID BRAND - SQUID BRAND PREMIUM FISH SAUCE 300ML