Ingredients:
1 chicken, cut into 4 parts
100 gr rice noodles, soak in cold water
50 g bean sprouts, pour boiling hot water
2 eggs, hard boiled
3 bay leaves orange
2 stalk lemongrass, crushed
1 chicken, cut into 4 parts
100 gr rice noodles, soak in cold water
50 g bean sprouts, pour boiling hot water
2 eggs, hard boiled
3 bay leaves orange
2 stalk lemongrass, crushed
10 tablespoons of powdered milk taste ginger
2 tsp salt
1 / 2 teaspoon pepper
2 tablespoons cooking oil
Spices:
10 shallot
5 cloves garlic
5 btr toasted hazelnut
5 cm turmeric grilled
1 tablespoon coriander, toasted
Complement:
Boiled Shrimp
Celery
Sliced scallions
Fried onions
2 tsp salt
1 / 2 teaspoon pepper
2 tablespoons cooking oil
Spices:
10 shallot
5 cloves garlic
5 btr toasted hazelnut
5 cm turmeric grilled
1 tablespoon coriander, toasted
Complement:
Boiled Shrimp
Celery
Sliced scallions
Fried onions
2. Remove chicken, drain and cut pieces. Heat the soup again, lift, set aside and allow to warm. Enter milk ginger taste, mix well.
3. Prepare a bowl, fill vermicelli, bean sprouts and shrimp boil, pour the sauce, sprinkle with chopped celery, scallions, fried onions, and chips to taste.
4. Serve warm.
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