Noodle Soup Accompaniments

Preparation info

  • Difficulty


Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About



  • 4 pkg. (about 2 oz. or 57 g. each) Cellophane noodles (miến) or 1 lb. or 454 g. rice noodles, fresh ribbon style, about ¼ inch (0.6 cm.) wide (Hủ tièú dai) store bought or homemade or substitute dried rice noodles, cooked
  • 1 small Yellow onion, sliced in half through the root, then sliced paper thin into semi-circles, soaked in ice water for 30 minutes, drain very well
  • 2 Scallions, chopped, about ½-inch (1.3 cm.) pieces as prepared Pulled chicken meat from first step of recipe


  1. In a bowl, submerge noodles in boiling water; soak 5 minutes. Rinse with cool water; drain well. Reserve. (If, desired snip them to shorten length and make eating them a bit easier.)