Cassava Vermicelli with Chicken and Bamboo Shoot Recipe (Miến Măng Gà)

Cassava Vermicelli with Chicken and Bamboo Shoot (Miến Măng Gà) is very popular among many others Vietnamese Noodle Recipes. I still remember every death anniversary occasions of my grandparents, my mom and aunts always make this dish because my grandparents used to love this dish very much. And just like that, the dish has become part of my childhood and is a piece of my memory which I can never forget.
 

 

Imagine in front of you, there is hot, delicious and sweet-smelling cassava vermicelli with chicken broth. I bet you cannot resist the temptation and come eat it right away. It can be another recipe fromVietnamese Noodle Recipes you can make for your family in weekend if your time budget is not so tight.

Ingredients:

1 whole chicken (weighted about 1kg)
300g dried or fresh bamboo shoot
500gr cassava vermicelli (depend how many people in your family)
1 branch of ginger
Dried onions, spring onions, salt, fish sauce, laksa leaves, chillies, sugar and garlics.

Process:

Step 1: Wash the bamboo shoot, remove the wilting and hard stalks, and tear the young stalks to smaller threads. Soak in cold water in 1 – 2 days, every day, replace the water 2 – 3 times so as the bamboo shoot will not be sour.
 

 

Step 2: Add bamboo shoot in boiled water and boil it. After each boiling time, wash it with cold water. Repeat the action 3 – 4 times then take it out and let it dry.
 

 

Step 3: Wash the dried onions, dry it. Then, grill it until its colour turns into gold. Peel the ginger’s skin off, half of it is sliced, the other half is used for ginger fish sauce as accompanied dish.
 

 

Step 4: Wash the chicken with light salty water, boil water, add the chicken in and scald it to remove any impurities. Then, take the chicken out and wash again.
 

Click Cassava Vermicelli with Chicken and Bamboo Shoot Recipe (Miến Măng Gà) to see more

From VietnameseFood.com.vn