Rice Noodle in Chicken Soup

Tofu goes a long way. That one pack of tofu I fried is still being used in this recipe. Just fry it and keep what you don't use in the fridge.The shrimps are actually left overs from the spring rolls. Got to be resourceful.

So I tried cooking something similar at my sis's house, but it just didn't turn out the same. We over cooked the chicken so the meat was too soft. However, if you're lazy you can just buy the whole cooked chickens at those Asian stores.

Rice Noodle in Chicken Soup (Goi Gue Tieu)

Ingredients:

• Whole (fresh) chicken
• 2 Chicken flavored bouillon cubes (it comes in a pack of 4)
  
• Rice noodles (1 bag makes about 5 bowls)
  
• Green onion
• Onion
• Fried tofu
• Shrimp
• Cilantro
• Preserved cabbage
• Bean sprouts
  

Bouillon cubes make cooking so much easier!

Directions:
Peel the noodles

To make the soup, cook the chicken in a pot of water. In a separate pot boil two bouillon cubes. Once the cubes have totally disintegrated strain it so that there are no black specks at the bottom. Pour this pot into the pot with the chicken. When the chicken has finished cooking, take it out and shred the meet. Cook the shrimp in the pot and take them out when done. Let the fried tofu warm in the pot.

Slice the green onion and cilantro. You will need about half of the onion. Thinly slice it.

Bowl water and blanch the bean sprouts. Then use the boiled water to cook the noodles. These noodles cook really fast. Separate the noodles in to the bowls to serve. In the bowls, put the bean sprouts first. Then put the noodles on top. Add the green onion, onion, cilantro, preserved cabbage, shrimp, and shredded chicken meat. Sprinkle with pepper. Once the soup is hot pour it over the noodles making sure to take out the tofu as well. Don't leave the tofu in there!