|Chicken bean thread vermicelli soup|
This is Burmese version of chicken noodle soup is spicier and a lot more ingredients then it counter part of western traditional chicken noodle soup. Traditionally this dish call for soy beans rolls but as you know in my photo and recipe I do not put soy beans rolls since I run out of them in my pantry.
|Bean thread vermicelli|
|soaked lily flowers|
3 tbsp vegetable oil
1/2 medium onion, chopped
3 cloves garlic, minced
1 roasted whole chicken, deboned
1 tsp red chili powder
1/2 tsp turmeric powder
3 quarts of water
1 tbsp fish sauce
10 dried lily flowers, soaked in water
5 dried ear mushrooms, soaked in water, washed
1 stick dried bean curd roll, soaked in water, cut 1”
2 Bean thread vermicelli, soaked in water
Some salt and pepper to taste
Some cilantro leaves for garnish
Heat oil in a large stock pot, sauté onion and garlic for a few minutes until onion is brown, add red chili powder, turmeric powder and roasted chicken meat and stir a few minutes until they are all mix in.
Add water, fish sauce, mushrooms, lily flowers, vermicelli noodle, and salt and pepper, cover the lid and cook until boil. Cook for 5 more minutes with open lid.
Ready to serve in individual serving soup dishes and garnish with cilantro.