Vietnamese Chicken Noodle Soup

As Albert says, "What's there to explain? It's chicken noodle soup, but Vietnamese." Indeed! Vietnamese-style usually means fresh veggies and a nice tangy taste to it, which is what you'll find with this delicious soup. It's tasty and easy to prepare; the laborious part is the chopping of the veggies. Below is Trang's recipe for the soup.

Ingredients:
8 cups chicken stock
1 large chicken breast, sliced thinly
1 cup shitake mushrooms, sliced thinly

2 cups cellophane noodles, soaked in water until soft

0.5 cups green onions, chopped

4 tbsp fish sauce, or to taste

2 tbsp rock sugar

Ground pepper, to taste

Instructions:

1. Add chicken stock and rock sugar to a pot. Bring chicken stock to a boil. Season to taste with fish sauce. Over season ever so slightly, because the seasoning will be diluted after the other ingredients are added.

2. Add chicken breasts and cook until almost done. Add Shitake mushrooms and green onions. Re-season with granulated sugar and fish sauce if needed. Cook for approximately 30 seconds and turn off heat.

3. Stir in cellophane noodles and cilantro at the very end. Sprinkle in ground black pepper if desired. Serve while hot.