Sotanghon Vermicelli

 

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Since the coming days have started to become bitter cold, I decided to share this heart warming soup recipe from back home. Let’s get to it, but here’s a reminder that you can pick up the vermicelli noodles with these pretty chopsticks and slurp the soup with this white porcelain small soup ladle.

 

INGREDIENTS:

1 breast chicken or thigh

3 cloves garlic (smashed then sliced thinly)

1 cup julienned carrots

1 cup sliced celery

1 Tbsp. Olive oil

1 Tbsp. Fish sauce

1 onion, sliced thinly

half packet of Annatto powder (whisked with boiling broth until dissolved)

1/2 pound Vermicelli noodles (pre-soaked with hot water to soften, cut with kitchen shear into bite size)

10 cups of water boiled with 4 Tbsp. Better Than Boillion Seasoned Vegetable Base

1/2 tsp. ground black pepper

some scallions, cilantro, and lime wedges

 

PROCEDURE:

1. After boiling water and Better Than Bouillon Base Broth, add in the chicken and cook until done, shred the chicken meat into bite-sized pieces, separate the meat from the broth.

2. Sauté the garlic with the olive oil in a wide pot on medium heat then followed with onions until translucent. Add the shredded chicken meat and add fish sauce, stir well, and sauté for 2-4 minutes.

3. Add the broth and the dissolved Annatto powder, boil until it simmers. Add the carrots, simmer for 3 minutes, then the celery and lastly the Vermicelli noodles stir well and simmer for another 2 minutes.

4. Ladle into a soup bowl, throw in some sliced scallions and cilantro leaves with a sliced lime on top to squeeze later.

So here it is folks, very good soup to serve for everybody coming home from the chilling cold outside. Immediate warmth is guaranteed.

-Peaches, Masarap!

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