Vietnamese chicken glass noodle soup with bamboo, simple and delicious. This dish is perfect for new cooks wanting to try Vietnamese cuisine. It features glass/cellophane noodles topped with herbs and onions.
1: Prepare bean thread noodles: soak bean thread in hot water for 20-30 minutes then drain (set aside).
2: Prepare dehydrated mushrooms: soak mushrooms in hot water for 30 minutes then rinse and drain under cold water (set aside).
3: Prepare bamboo: clean dehydrated bamboo under cold water then cook in boiling water for 20 minutes. Reduce heat and simmer for 1.5 hours until desired softness (set aside).
4: Bring 18 cups of water to boil then add chicken. Bring back to a boil, reduce heat to low, cover and simmer for 20 minutes, skimming any foam.
5: After 20 minutes, uncover and add ginger slices, mushrooms, and bamboo.
6: Remove chicken from the broth, allow it to cool before shredding the meat off the carcass.
7: Season the broth to taste with preferred seasonings.
8: Assemble bowl with desired toppings and enjoy.
