Hanoi chicken soup
Hot and sour tofu soup
- 300 GRAM CHICKEN BREAST, in cubes
- 100 GRAM SALAMI, in cubes
- 25 GRAM DRIED SHRIMP
- 2 EGGS
- 50 GRAM GLASS NOODLES, soaked
- BUNCH OF GREEN ONIONS, chopped
- 4 TBSP FISH SAUCE
- 1 TBSP SHRIMP PASTE
- 50 GRAM BEAN SPROUTS
- 2 CHILI PEPPERS, chopped
- BUNCH OF GREEN ONIONS, chopped
- 200 GRAM PRAWNS, shelled
- 50 GRAM BAMBOO SHOOTS, cut
- 100 GRAM TOFU, cut in strips
- 2 TBSP RICE VINEGAR
- 4 TBSP CHILI SAUCE
- 2 EGGS, beaten
- 1 LITER CHICKEN STOCK
- 100 GRAM HAM, cut in strips
- 50 GRAM DRIED MUSHROOMS, soaked and cut in strips
Bring 1 liter water to the boil, add the peppers, dried shrimp, fish sauce, shrimp paste and salt to taste and simmer 15 minutes. In the mean time, beat the eggs with a fork and bake an omelet, cut it in strips. Arrange the omelet, green onions, salami and bean sprouts on a plate. For each person, put some noodles in a deep plate, add omelet, bean sprouts, onions and salami to taste and pour the soup on top.
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Cook the shrimp, mushrooms, ham, bamboo shoots and tofu for one minute in the chicken stock. Add the green onions, the chili sauce and the vinegar, bring to the boil and stir in the eggs.
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