Here is a very-easy-to-make chicken and soybean vermicelli Vietnamese soup. And it is so delicious! It’s another Vietnamese recipe from my granny. I’ve been eating it at least once every single winter since I’m a child.
This chicken and soybean vermicelli Vietnamese soup is just perfect to cook poultry roast leftovers. You can use chicken and every other kind of poultry, like Guinea fowl or hen which are tastier.
Prep: 20 minutes
Cooking: 1 hour
For each eater:
- Poultry leftovers or one chicken leg
- 1/4 onion
- 1.7 oz soybean vermicelli
- Fresh coriander
- Fish sauce
Put the poultry into a big saucepan with water and bring to a boil to make the stock. If you are using poultry roast leftovers, keep the carcass which is the tastiest part. Simmer for 30 to 45 minutes.
Peel and mince the onion thinly.
When the stock is ready, salt abundantly with fish sauce.
Drain the poultry pieces and let cool for a moment. Then, remove the meat from the bones, and tear up into small pieces with your fingers.
In a saucepan, sauté the onion with a drizzle of oil, then add the pieces of chicken. Sauté for few minutes and salt with fish sauce.
Pour in the stock and bring it to a boil.
Add the vermicelli and cook for 2 to 3 minutes.
Pour in big bowls. Top with fresh minced coriander.
Your chicken and soybean vermicelli Vietnamese soup is ready!