Vietnamese Bamboo & Chicken Noodle Soup with Duncan Lu

If I was to have one type of Vietnamese cuisine for the rest of my life it would have to be Vietnamese noodle soups. A bowl of Pho, Bun Bo hue, bun rieu, canh bun or this little number here, bun mang ga (Vietnamese bamboo noodle soup) never fails to hit the spot for flavour and satisfaction.

Whole Chicken, carefully segmented into large bite sized pieces, briefly sautéed in traditional Vietnamese aromatics, simmered with dried bamboo shoots then served with noodles and water spinach creates the ultimate Vietnamese chicken noodle soup. For this recipe I like to use Aurum Poultry Co’s whole cockerel chicken.

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Vietnamese bamboo noodle soup is typically made with whole duck, which we call bun mang vit, due to it’s firm texture and gamey flavour. However, a whole Cockerel’s firm and tender texture and strong ‘gai’ or chicken flavour makes it an ideal protein option too.

In this recipe, the bun mang ga broth is a one–pot wonder. This style of cooking allows traditional Vietnamese flavour to be imparted into the cockerel while the whole cockerel returns the favour, or should I say returns the flavour, by imparting it’s natural savoury sweetness into the broth during a gentle simmering process.

Dried bamboo is a key ingredient in this dish. It’s firm and tender texture is similar to that of slow simmered cockerel and as a result their textures pair well when eaten together. However, dried bamboo has an astringency to it that if not removed thoroughly will overtake the strong ‘gai’ flavour from the cockerel and ultimately the broth. Soaking and boiling the dried bamboo prior to incorporating it into the broth is strongly suggested

This is a fantastic weeknight option when craving the flavours of a traditional Vietnamese noodle soup. If this sounds like something you and your family would fancy, grab yourself a cockerel (you could also use pullet chicken) from Aurum poultry Co. and give this recipe a whirl.

Difficulty: Moderate- You’ll be right!

Serves: 6

Preparation time: 15 mins

Cooking time: 90 mins

Bamboo

75g dried bamboo, rehydrated1 teaspoon salt2.5-3L water

3 tablespoons cooking oil

2 Thai shallots, chopped

½ teaspoon anchovy salt

½ teaspoon sea salt

½ teaspoon sugar

½ teaspoon MSG (optional)

Chicken broth

4 tablespoons neutral cooking oil

1 bunch spring onions, white ends crushed

1 knob of ginger, peeled and sliced

3 cloves of garlic, minced

1 red chilli

1 Aurum Poultry Co. cockerel chicken, chopped small

2 medium carrots, cut into chunks

1 tablespoon premium fish sauce

1 ½ teaspoon anchovy salt

1 teaspoon sea salt

1 teaspoon sugar

½ teaspoon MSG (optional)

15g dried shrimp (optional)

4.5L water

Ginger dipping sauce

85g ginger peeled and grated or crushed in mortar and pestle

1 ½ tablespoons Sugar

2 tablespoons water

1 ½ tablespoon premium fish sauce

Juice from half a Lime

Other

500-600g rice vermicelli noodles

1 bunch Water spinach, leaves removed and split (optional) or bean sprouts

1 bunch Vietnamese perilla leaf (tia to)

1 bunch mint

1 bunch spring onions, green tops sliced

1 lime

Vietnamese white pepper

How to prepare dried bamboo:

1. Soak dried bamboo for a one hour or overnight in cold water then rinse well and strain.
2. Tear or cut bamboo shoots into bite-size strands
3. Add bamboo to a medium pot, cover well with water, bring to the boil and simmer for 10 minutes then strain and repeat this step with clean water 2 more times.
4. Rinse bamboo under cold water and squeeze out any excess water

Duncan’s tip: Boiling the bamboo numerous times will remove any underlying bitterness or astringency.

5. In a large stock pot add oil and sauté spring onion white ends on medium until golden then add strained bamboo, anchovy salt, sea salt, sugar and MSG and stir fry for 4- 5 minutes then remove and set aside.

How to make bun mang ga:

1. In the same stock pot add cooking oil, shallots, ginger, garlic, chilli and saute on medium for 1- 2 minutes or until fragrant.
2. Add cockerel pieces, carrot, fish sauce, anchovy salt, sea salt, sugar and MSG and sauté for a further 4-5 minutes then add dried shrimp and cold water. Bring to the boil then simmer for 40 minutes.
3. Add cooked bamboo into the broth and simmer for a further 20 minutes.
4. Season broth with 2 teaspoons anchovy salt, 30 ml fish sauce, 2 teaspoons sea salt, 1 teaspoon MSG and 2 teaspoons sugar and simmer for a further 5 minutes.

Duncan’s tip: Add additional seasoning to your taste and slightly over-season the broth by 15%, once noodles and herbs are added the savouriness will balance out.

5. Serve with rice vermicelli noodles and garnish with herbs.

How to make ginger dipping sauce

1. Crush ginger in a mortar and pestle into a fine paste then add the remaining ingredients and mix well. If you do not have a mortar and pestle, alternatively place all ingredients in a small bowl and mix well.

Duncan’s tip: Dip the chicken into the sauce and add a ½ a teaspoon to your bowl of chicken noodle soup

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