“A Vietnamese soup using cellophane noodles, which just I found in a store (quite amazing since not many Asian things are available). Found this on recipehound.com. I'd boil the chicken longer than the recipe calls for.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the cellophane noodles in warm water for 10 minutes, then drain and cut into 3-inch lengths.
  2. Bring the 2 quarts water to a boil and drop in the chicken necks, legs, and giblets. Boil for 7 minutes, then remove giblets; slice and reserve them for use later. Continue cooking the broth for another 15 minutes, then strain, discarding the necks. Remove and shred all meat from legs and thighs. Add the fish sauce, salt, sprinkle with black pepper. Just before serving, bring the soup to a boil and add the cellophane noodles.
  3. To serve, remove the noodles from the soup and use to fill individual bowls half full. Sprinkle on some shredded chicken, giblets, and chopped scallion, and coriander.
  4. Pour boiling broth over all, sprinkle on some black pepper, and serve.

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