15. Bihun Sup
Image & recipe Credit : delishably
Ingredients
For the broth:
- 1 pound Chicken breast (cut into small pieces)
- 2 large Potatoes, peeled, cut into cubes, and boiled
- 1 Chicken bouillon cube (optional)
- 2 star anises
- 3-4 Cloves
- 1 Cinnamon stick
- 3-4 Green cardamom pods, smashed a little to cut them open
- 3 3 shallots, sliced
- 4 cloves Garlic, sliced
- 2 inches Ginger, sliced
- Salt to taste
- 5-6 cups Water (add more if you want more broth)
- 2 tbsp Vegetable oil
For serving and garnish:
- 3 layers Rice vermicelli noodles (250 grams)
- Mustard green, sliced and steamed
- Fried shallots
- Parsley or cilantro, chopped
For the sambal kicap:
- 3 cloves Garlic, chopped
- 5-6 Thai bird eye chilies
- � cup Sweet soy sauce
Instructions
- In a large bowl, soak the rice noodles with warm water until soft. Strain the water and set aside.
- In a large pot, heat the oil over medium heat.
- Throw in the ginger, garlic, shallots, cloves, star anise, cardamom, and cinnamon stick. Saute until it becomes fragrant.
- Add the water slowly into the pot.
- Add the chicken bouillon cube into the pot and stir until it's dissolved.
- Throw in the potatoes. Stir occasionally.
- Throw in the chicken parts into the broth.
- Cover with a lid and let it simmer over a lower heat. Let the chicken cook thoroughly in the broth.
- Add the salt and don't forget to taste.
- Turn the heat off. Set aside.
- Make the sambal kicap: In a blender, combine the garlic, chilies, and sweet soy sauce. Blend until it makes a paste. Set aside.
- In a serving bowl, assemble the rice noodles and steamed mustard green.
- Use a ladle to pour soup over the noodles.
- Garnish with the fried shallots, cilantro, and a spoonful of sambal kicap on top.
- Serve immediately!