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Bun Ga La E (Chicken Noodle Soup with Lemon Basil)
Rate this recipeLet us introduce bun ga la e, chicken noodle soup with lemon basil: a delicious, distinctive and unusual dish to treat your loved ones.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
3
Time
45 minutes
Servings
2
Level
Easy
Ingredients
free-range chicken
800 g
lemon basil (la e)
400 g
rice vermicelli
300 g
Implementation Steps
01
Prepare the ingredients
Wash the chicken and chop it into small, bite-sized pieces.
Next, marinate the chicken with 1 teaspoon of salt, 1 teaspoon of fish sauce, 1 tablespoon of seasoning powder and 2 teaspoons of rock sugar, and mix well. Leave the chicken in the fridge for about 10-15 minutes to absorb the flavours.
Remove any tough old stems and bruised leaves from the lemon basil, wash it thoroughly in clean water, then put it in a colander to drain.
Wash the chicken and chop it into small, bite-sized pieces.
Next, marinate the chicken with 1 teaspoon of salt, 1 teaspoon of fish sauce, 1 tablespoon of seasoning powder and 2 teaspoons of rock sugar, and mix well. Leave the chicken in the fridge for about 10-15 minutes to absorb the flavours.
Remove any tough old stems and bruised leaves from the lemon basil, wash it thoroughly in clean water, then put it in a colander to drain.
02
Make the chicken broth
Finely chop 2 shallots. Put a pot on the stove and add 1 teaspoon of cooking oil; when the oil is hot, fry the shallots until fragrant. Add the marinated chicken and stir for about 3 minutes until the meat firms up slightly.
Then add 1.5 litres of water to the pot, cover and bring to the boil. Simmer the chicken for about 15 minutes until cooked through and tender.
Finely chop 2 shallots. Put a pot on the stove and add 1 teaspoon of cooking oil; when the oil is hot, fry the shallots until fragrant. Add the marinated chicken and stir for about 3 minutes until the meat firms up slightly.
Then add 1.5 litres of water to the pot, cover and bring to the boil. Simmer the chicken for about 15 minutes until cooked through and tender.
03
The finished dish
Place the rice vermicelli in the bottom of a bowl, then lift the chicken out of the pot and arrange it on top. Adjust the seasoning of the broth to suit your family's taste.
Dip the lemon basil into the broth for about 30 seconds, then add it to the bowl, ladle over the broth and it's ready to enjoy.
Place the rice vermicelli in the bottom of a bowl, then lift the chicken out of the pot and arrange it on top. Adjust the seasoning of the broth to suit your family's taste.
Dip the lemon basil into the broth for about 30 seconds, then add it to the bowl, ladle over the broth and it's ready to enjoy.
04
Enjoy
The finished bun ga la e is inviting, with golden chicken and the heady aroma of lemon basil and spices.
As you eat, you'll taste the rich broth with its gentle natural sweetness from the chicken; every bite of chicken is firm and sweet, paired with the fragrant, slightly peppery lemon basil.
The finished bun ga la e is inviting, with golden chicken and the heady aroma of lemon basil and spices.
As you eat, you'll taste the rich broth with its gentle natural sweetness from the chicken; every bite of chicken is firm and sweet, paired with the fragrant, slightly peppery lemon basil.
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