Chicken Bamboo Noodle Soup (búnm¡gà)

If you like bamboo shoots and noodles soup, you definitely love pan manga. It’s a light, flavorful, comfortable bowl, perfect for cold days or random Tuesdays.

What is Bun Mang Ga?

Bún Mòng Gà is a Vietnamese noodles soup with thinly sliced bamboo shoots and rice vermisellis noodles in the light, but a delicious chicken-based soup.

This noodles soup is very similar to Phởgà, but instead of flat rice noodles, it contains round noodles, and of course bamboo shoots.

Stock starts with boiling bone inkin and thinly sliced bamboo shoots. Combined, this combination gives a natural sweetness from the chicken and a rustic flavor with a slight crunch from the bamboo.

What you need

To make Bun Mang ga, collect the following ingredients:

Chicken – I use half the whole chicken and chop it into small pieces for faster cooking. You can also use a mixture of parts such as wings, drumsticks, and thighs. Bamboo buds – Bamboo comes in a variety of shapes, and most Asian grocery stores are packed into small buggies in canned, dried, salted or large jars. They are also available in a variety of cuts. Some are sliced into strips, others are sold throughout. My favorite is the whole cone-shaped bamboo from the bottle (see photo above). I think this type has the best flavor and texture. Rice Vermisseli Noodles (BUN) – These are medium sized round rice noodles and are not flat ones used in PHO. That said, I have swapped it for a Phong Noodle before, and although it is not traditional, they worked as well and tasted better. Aromatic – shallots (or yellow onions), inger, and cilantro seeds (optional) help to make a richly flavored soup. Seasonings – fish sauce, chicken bouillon powder or MSG, salt, sugar (both granulated and rock sugar), ground black pepper. Decoration – Green onions, fried shallots, and fresh lime wedges squeeze tableside. You can also add Vietnamese herbs to your heart content, just like Vietnamese noodles soup.

How to make it

Step 1: Prepare bamboo, chicken and pan

If you are using whole corn shaped bamboo (as shown in the photo below), rinse well, slice into thin strips, rinse again, and boil for 5 minutes to remove the salted water and strong aroma. Drain and set aside.

If you are using the whole chicken, cut the chicken into small pieces. Bring a large pot of water to a boil for stock.

Step 2: Season and stir-fried Bamboo and chicken

Use seasoning ingredients to season both the bamboo and chicken evenly.

In a large frying pan, heat a little oil and fry the shallots and ginger until it smells good. Add the chicken, saute for about 5 minutes until lightly caramelized, then transfer to a stock pot.

Do the same with bamboo. Add more oil, more shallots and ginger to the pan, stir-fry the bamboo and transfer it to the stock pot.

Add coriander seeds to the spice bag and add them to the pot. Or you can just leave them loose and fish for the clear soup just by fishing.

Step 3: Make the soup

Cook stock in medium low stews for about 30 minutes. Scoop out any bubbles and impurities rising to the surface.

Once done, remove the cilantro seeds, season with fish sauce, rock sugar (or granulated sugar), chicken broth powder, and salt, add a little at a time to taste.

Step 4: Cook the noodles

Boil the rice insects according to the package instructions and then rinse under cold water to prevent them from sticking. Drain well and set aside.

Step 5: Assemble the bowl

Add a handful of noodles to a large bowl and lather in hot soup with chicken and bamboo. Finish with green onions, fried shallots, ground black pepper and lime squeeze. If you like spicy and enjoying it, add some red chili!

FAQs and tips for success

Which bamboo should I buy?

If possible, go to corn bamboo, which is stored in salt water. At my local grocery store, these are usually stored in large containers or bottles that you can choose by hand. The flavor and texture are much better than canned bamboo.

How do I store leftovers?

Keep noodles and soup separate. The soup is kept in the fridge for about 3 days. When ready to serve, reheat noodles in individual bowls of the microwave, heat the soup on a stove top, add chicken, bamboo shoots and garnish.