Monday, January 27, 2014

Comforting Dinner: Mien Ga or Chicken Soup with Rice Vermicelli


Rice vermicelli (bun tau) in homemade chicken broth with shredded poached chicken garnished with green onion and cilantro.
Building the bowl: shredded poached chicken on bed of rice vermicelli before broth is added.
The trick to getting al dente rice vermicelli is to soak the dried vermicelli first then cook in medium boil until cooked. Vermicelli is drained then rinsed with cold water to stop the cooking.