Vietnamese Chicken Soup with Bamboo Shoots (Canh Gà Nấu Măng)

By Vicky Pham · 45 min

Ingredients

Instructions

1. Drain and discard the liquid from the bamboo shoots. Rinse them, boil in water for about 5 minutes, then rinse once more.
2. In a separate medium bowl, toss the bamboo with the remaining seasonings: fish sauce, sea salt, sugar and chicken bouillon powder. Set aside.
3. Heat the oil in a medium pot and fry the shallots, garlic and white parts of the green onions until fragrant, about 20 seconds.
4. Add the marinated chicken and stir-fry in the aromatics for about 30 seconds.
5. Add the water and bring to a boil, then lower to a gentle simmer and cook for 20 minutes, skimming off any scum from the surface.
6. Add the bamboo shoots and keep cooking for 10 minutes.
7. Turn off the heat and finish with ground black pepper and the sliced green onion greens.

Summarized from Vicky Pham's video. Watch it for the details.

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