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- 10 cm bunch cellophane noodles
- 1/2 small Chicken
- 1 tablespoon fish sauce
- 6 dried Chinese Mushrooms
- 1 tablespoon oil
- 2 medium onions, sliced lengthwise
- 6 cloves garlic, sliced lengthwise
- 1/2 teaspoon ground black pepper
- 3 tablespoons fresh coriander leaves, chopped
- 3 spring onions, finely sliced
- salt to taste
- chili powder and lemon wedges (for serving)
Soak the noodles in water for 30 minutes or until the noodles are soft enough to cut into short lengths. Soak Mushrooms in hot water for 30 minutes. In a saucepan filled with water, put the Chicken and fish sauce. Simmer over medium heat until the Chicken is tender. Set to cool then remove Chicken bones. Do not throw away the chicken stock. Cut Chicken meat in small pieces. Shred thinly using fingers. Take out the Mushrooms you soaked earlier. Cut off stems and finely slice the Mushroom caps. Heat oil in a saucepan. Cook onions and garlic. Add in pepper, chicken stock, noodles and Mushrooms and let the mixture boil. As soon as it boils, let it simmer on low hits for 10–15 minutes or until the noodles are cooked. Add Chicken meat, and salt or fish sauce to taste. Before serving, sprinkle with coriander leaves and spring onions.