Hot Chicken Soup with Chinese Vermicelli

Name: Hot Chicken Soup with Chinese Vermicelli (Kai Keng Khao Poon Chin)
Cuisine: Luang prabang
Ingredients: 1 small rice-bowl (4 tbsp) of jelly mushrooms, washed and sliced lengthwise; 1 small rice-bowl (4 tbsp) of jelly mushrooms, washed and sliced lengthwise; 1 chicken, washed and gutted; salt, fish sauce, ground black pepper; coriander leaves, chopped; salt, fish sauce, ground black pepper; salt, fish sauce, ground black pepper; 3 bunches of coriander roots; 1 whole spring onion, bulb included; 1 rice-bowl Chinese vermicelli, soaked and cut up; 1 rice-bowl Chinese vermicelli, soaked and cut up; 1 small rice-bowl (i.e. about 4 to 5) shallots, peeled; 1 small rice-bowl (i.e. about 4 to 5) shallots, peeled; 1 bowl (i.e. 3 to 4 large) potatoes, washed and peeled and cut into cubes of 0.5 cm; 1 dried squid, soaked and washed, beaten to soften it, and sliced thinly; 2 hen’s eggs—make them into a thin omelette, fold the omelette, cut it into strips of 2 cm, then slice the strips thinly, lengthwise; 2 hen’s eggs—make them into a thin omelette, fold the omelette, cut it into strips of 2 cm, then slice the strips thinly, lengthwise; spring onion, the green parts only, chopped; 3 fragrance mushrooms, soaked and thinly sliced

Kai Keng Khao Poon Chin

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 chicken, washed and gutted
1 small rice-bowl (4 tbsp) of jelly

Asia
Laos
Starter
Side dish
Southeast Asia
Soup

Method

After preparing all the above ingredients, put a soup pot on the fire. In it put three metal jugfuls (3 pints) of water. Add a sprinkle of salt, the whole spring onion and the coriander roo