Sotanghon Soup
Description
This chicken vermicelli noodle bowl is light, flavorful, and soul-warming - perfect for cozy nights or simple family dinners. Simmered with ginger, onion, and carrots, the broth gets a natural golden hue from annatto seed water, adding both color and depth. Topped with tender chicken, soft noodles, and crispy garlic and shallots, it's a bowl full of comfort and texture - all made with everyday ingredients.
Instructions
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Make the Broth:
- In a pot, add your chicken thighs and enough water to cover.
- Add the white onion, ginger slices, green onion stalks, whole carrots, salt, chicken cube, and rock sugar.
- Cover and bring to a gentle boil.
- Skim off the white foam as it rises to keep your broth clear.
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Add color with Annatto:
- In a small bowl, pour boiling water over annatto seeds and let them steep for 5-10 minutes.
- Strain the seeds and pour the orange-colored water into your broth for a natural golden hue.
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Season and Simmer:
- Add 1 tablespoon of fish sauce.
- Simmer for about 10 more minutes, until chicken is fully cooked.
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Prepare the Chicken and Carrots:
- Remove the chicken from the broth and slice it.
- Take out the carrots and cut into bite-sized rounds.
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Prepare the Noodles:
- Place vermicelli noodles in a bowl and pour hot water over them.
- Let them soak for 5 minutes or until soft. Drain well.
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Assemble the Bowl:
- In a serving bowl, arrange:
- A bed of noodles
- Sliced chicken
- Carrot pieces
- In a serving bowl, arrange:
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Garnish:
- Top with fried garlic and crispy fried shallots.
High-Protein, Chicken dish
