Bun Mang Vit - Duck Noodle Soup

Ingredients:

- Vermicelli
- Dried bamboo roots
- cabbage
- rau ram
- cilantro
- green onion
- shallots
- chicken bones
- duck legs
- ginger
- fish sauce
- sugar
- salt


Methods:

- Make the broth by putting water, chicken bones, shallots and ginger in a pot. Cook for 2 hrs. Remove everything to keep the broth
- cook the dried bamboo roots for about 1 hour in a separate pot
- Put the duck legs + cooked bamboo roots in the chicken broth and cook for another 30 mins.
- Seasoning with fish sauce, salt and sugar to taste.
- Boil the vermicelli
- Thin-slice the cabbage
- Cut green onion and cilantro to put on top.
- Serve with vermicelli, cabbage, onion and cilantro

(I know this recipe is not detailed enough. Sorry. Next time I will try to measure all the ingredients).

canh chua

Entry for June 22, 2009
Cooked good canh chua ca yesterday. And found out how easy it was to cook. I didn’t recorded what I put in there. But want to write down some steps to reproduce it later. Then I’ll record the steps and the amount of ingredients later.

- 3 lbs catfish
- 2 tomatoes
- 1/2 bean sprout
- bac ha (don’t know how much)
- 1.5 tbsp tamarine
- 2 tbsp of sugar
- fish sauce (don’t know how much)
- 1 tbsp chicken broth powder
- 8 cups of water
-

- Put water, tamarine, sugar, fish sauce and chicken broth powder in a pot. Bring it to boil.
- Put the fish head in and cook for about 30 mins
- While making the broth, prepare the vegetable
- Fry the rest of the fish and put in the pot for another 15 mins.
- Get the fish out and put the vegetables in when it’s ready to eat