Chicken noodle soup is a very well known comfort food in a lot of places. In USA, the famous chicken noodle soup is made out of pasta, chicken, carrots, celery and potatoes. In Indonesia, we have different version of chicken noodle soup that is using bihun or vermicelli.
This dish is one of my mother's favorite food, also the go to food to order when any of us got sick. I remember that we always order this food from one of the oldest Chinese restaurant in Bali, Atom Baru. The light taste of this soup makes it easy for the sick people to chow down. I was craving for this bihun last Sunday and decided to cook it based on my memory of the taste. It's really fun to re'create my childhood dishes and introduce them to my new family, hubby and bebe. The soup turn out to be really good, light and tasty at the same time, my family loved it! :)
Bihun / Rice Vermicelli / Starch Stick.
8 cups of home made chicken broth
1 pack of chicken tight with bone and skin
2 handful of garlic, crush. divide into 2 part
1 handful of shallot, slice thinly
2 thumb of ginger, slice crosswise
a bunch of green vegetable (I forgot it's name...) cut into 4
1. Put the chicken, ginger slices and half of the garlic into a pot.
2. Add 8 cups of water and 1/2 tbs salt, then bring them to boil.
3. Take the chicken out (don't throw the water), cut into small piece, set aside.
4. Steam the green vegetable, then set aside. The vegetables on the picture bellow may look like a lot, but once they are cooked, they'll shrink to around the 1/4 of what you see now.
5. Heat a new big pot, drizzle some sesame oil.
6. Add the shallot and garlic, stir fry until golden.
7. Add the chicken pieces, stir for 5 minutes.
8. Add the water from boiling the chicken earlier, use a fine tea strainer, then add the home made chicken stock. Season the soup with salt and pepper, also 2-3 pinch of sugar.
9. Cook your bihun / vermicelli on separate pan, then serve them in a bowl with the soup and vegetable.