Chicken Vermicelli Soup With Egg Shreds Food

VIETNAMESE CHICKEN VERMICELLI NOODLE SOUP (BUN GA)

Steps:

• In a pot over high heat with boiling water, add chicken backs and necks, 1 teaspoon of salt and white wine. Parboil for 2-3 minutes, and then rinse the chicken parts under water. Set aside.
• Prepare all aromatics (ginger, garlic and shallots). Put all the spices (black cardamom pods, star anises and coriander seeds) in a spice pouch.
• In a clean pot, add chicken parts, chicken thighs and/or breasts and 10 1/2 cups of water. Bring it to a boil, skim off any foam or impurities. Reduce heat to a simmer. Add 2 teaspoons of salt, ginger, garlic, shallots and the spice pouch to the pot. Partially cover the pot and leave it to simmer very gently.
• After about 15 minutes, when the chicken thighs are fully cooked, transfer them to an ice bath. Amount of time may differ if you use chicken breasts. Continue to simmer the broth for another 25-30 minutes.
• While the broth is still simmering, prepare vermicelli noodles according to package instructions and garnishing herbs (kaffir lime leaves, scallions, cilantro). Also shred the chicken meat. Add noodles, chicken meat, herbs and black pepper to serving bowls.
• After 25-30 minutes, add 3 tablespoons of fish sauce to the broth (more or less to taste). Bring the broth back to a boil, and then ladle broth into serving bowls. Serve immediately.

CHICKEN AND VERMICELLI SOUP

Steps:

• Rub the chicken and duck carcasses in vegetable oil and brown in a large stock pot over medium-high heat. Reduce to medium heat and add the celery, onions, carrots, and water. Let simmer on medium heat for 1 hour. Add rosemary, thyme, parsley, mushrooms and noodles, and simmer for an additional 30 minutes. Season with salt and pepper. Ladle soup into bowls and serve with noodles.

CHICKEN VERMICELLI SOUP WITH EGG SHREDS

Steps:

• Whisk the eggs together in a small bowl; stir in chopped cilantro.
• Heat a small nonstick frying pan and pour in 2 to 3 tablespoons of the beaten egg, swirl to cover the bottom of the pan evenly; cook until set.
• Repeat the process until all of the egg mixture is used up.
• Tighly roll each egg "pancake" up and slice thinly into shreds; set aside.
• Bring the chicken stock to a boil and add the vermicelli; cook for 3 to 5 minutes or until the vermicelli is almost tender.
• Add the sliced chicken and salt and freshly ground black pepper to taste.
• Heat soup through 2 to 3 minutes, then stir in the egg shreds.
• Serve immediately.