Ms. Hanh's Chicken and Bean Noodle Soup

Ms. Hanh has a small restaurant and kitchen located in the wonderful exotic city of Hoi An (Vietnam), we meet her as we were walking down the street and her husband came and dragged us into her establishment, which was actually a very long table with benches on either side. She quickly sat down beside us and sang our accolades of being beautiful people, we will love her cooking, her mother does so why shouldn't we, she stated. We told her to surprise us with some of her best Pho Ga, then right before our eyes (as her kitchen was literally right there) she then proceeded to conjure up a delicious Vietnamese soup, the smells were intoxicating, her artistry was natural and her smile was bright. Thank you for sharing this wonderful dish Ms. Hanh, you are now officially a Siren of Sherwood.


2 tablespoons canola oil
1 medium garlic clove-thinly sliced
2 shallots, thinly sliced
5 cups low sodium chicken stock
one-third pound boneless, skinless chicken breast-cut into small pieces
1 cup dried bean thread noodles, separate and soak in warm water for about 35 minutes, drain, then cut into 4 inch lengths
2 tablespoons of one of the following wood ear mushrooms, cloud ear mushrooms, silver ear or shiitake mushrooms
2 tablespoons fish sauce
2 teaspoons sugar
1 cup baby bok choy
3 green onions, sliced thinly diagonally
fresh cilantro, chopped for garnish


Heat oil in a small pot over a small to medium flame until hot, add the garlic and shallots, stir until the aroma makes you smile. Add the chicken stock and bring to a boil. Add the noodles, mushrooms and cook until the chicken turns white (about 5-7 minutes). Add the rest of ingredients and cook until the veggies are wilted (about another 2 minutes). Garnish and serve.




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