Ingredients Jump to Instructions ↓

  1. 4 40 g 20 1 1/4 liters

  2. 120 g 2 tablespoons 1/2 teaspoons 1/2 teaspoons 1 1 sprig Bean thread noodles Lily buds Chicken stock or water Chicken breast, shredded Fish sauce Salt Freshly ground black pepper Spring onion (scallion), thinly sliced Fresh coriander (cilantro), coarsely chopped

Instructions Jump to Ingredients ↑

  1. : Soak the bean thread noodles and lily buds, separately, in warm water for 30 minutes. Drain the noodles and cut into three sections. Drain the lily buds, remove the hard tips, tie a knot in each bud, and set aside. Pour the stock into a large saucepan and heat over medium heat. Stir in the lily buds, then add the chicken meat, fish sauce, salt and black pepper. Bring the soup to a boil and simmer for 10 minutes to cook the chicken before adding the bean thread noodles. Remove from the heat immediately, sprinkle with the spring onion and fresh coriander and serve.


Send feedback