June 29, 2011

Chicken Noodle Soup (Burmese Style)

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.


  1. This looks and sounds so good on such a warm day as today. All I want for dinner is a bowl of soup.

  2. Agreed this looks and sounds amazing. I love Brumese food, so glad you found me:) Will have to stop by often for more of your recipes.

  3. Burmese style chicken noodle soup is usually added with soaked lily flowers.


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