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Bun Mang Ga (Chicken and Bamboo Shoot Noodle Soup)
Rate this recipeToday the northern flavours of bun mang ga come to your kitchen.
For this dish, use fresh bamboo shoots for the best-tasting broth.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
9
Time
45 minutes
Servings
4
Level
Medium
Ingredients
Chicken
1 whole
Bamboo shoots
150 g
Shiitake mushrooms
50 g
Garlic
2 clove
Turmeric powder
1 tablespoon
Ginger
1 piece
Fresh rice vermicelli
800 g
Bean sprouts
50 g
Cloves
0.5 tablespoon
Implementation Steps
01
- Wash the bamboo shoots and soak them for a day in advance, then boil until tender and drain.
- Put about 3 l of water in a pot to stew the chicken.
- Add the cloves, ginger, mushrooms and a little salt and sugar.
- Put about 3 l of water in a pot to stew the chicken.
- Add the cloves, ginger, mushrooms and a little salt and sugar.
02
- Adjust the seasoning to suit your family's taste.
- Lift out the chicken and chop it into small pieces.
- Lift out the chicken and chop it into small pieces.
03
- Fry the finely minced garlic in a pan until fragrant, then add the bamboo shoots and stir-fry with a little turmeric powder, fish sauce and seasoning powder.
- When the bamboo shoots are tender, turn off the heat and transfer to a bowl.
- When the bamboo shoots are tender, turn off the heat and transfer to a bowl.
04
- Put greens, vermicelli, chicken and a little coriander and spring onion in a bowl, then ladle in the broth and enjoy.
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