Yield: 4 servings
|3 \N||Celery stalks -- finely|
|3 \N||Green onions (use green tops|
|\N \N||As well) -- sliced into|
|10 ounces||Cooked chicken -- finely|
|8 ounces||Flour sticks or spaghetti|
|3¾ cup||Chicken stock*|
|2 \N||Pieces light wood ear|
|8 \N||White button mushrooms --|
|\N \N||Finely sliced|
1. Place the celery and green onions in a bowl and put on the table.
Place the cooked shredded chicken in a separate bowl and put then on the table also. 2. Follow the directions on the flour sticks pack, or boil up the spaghetti until just soft. Drai 3. Boil up the chicken stock until simmering, then add the light wood ear fungus or the mushrooms. Place in a bowl and put on the table. 4. The gusts should put a mixture of celery, green onion, and shredded chicken onto the noodles, then ladle the hot chicken broth into the bowls.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books