Dried Bamboo Shoots
Vietnamese food is often quite simple yet seemingly complex. That's the beauty of this preparation -- just a few average ingredients coming together for spectacular results. People have asked me what makes bun mang taste good. The answer has less to do with the protein than the quality of the bamboo shoot; for tips on buying and preparing this standard Asian ingredient, read “How to Cook Dried Bamboo Shoot.”
The dried bamboo shoot lends its golden hue and naturally sweet-savory flavor to the broth for bun mang. Normally, wood ear mushroom is added for contrasting color and crunch but I love to drop in some reconstituted shiitake mushrooms so that the soup is super laden with umami goodness.
Long-cooked dishes like bun mang are traditionally prepared in advance and offered to the onslaught of guests during special events such as Tet, weddings, and funerals. I couldn’t wait for a celebratory occasion to make this dish so I cooked it for our dinner last night.
It’s satisfying winter and spring fare that benefits from the richness of the chicken and the soft-chewy meatiness of the dried bamboo shoots. Viet cooks also prepare bun mang with fresh bamboo shoots, boiling them separately to remove their bitterness and then adding them to the pot midway through the simmering. The fresh bamboo shoot makes for a tasty bun mang noodle soup but dried bamboo shoot is superior.
Recipe
Chicken and Bamboo Shoot Noodle Soup (Bun Mang Ga)
Before embarking on this recipe, make sure you have the golden rock sugar (duong phen) as it pulls all the elements together. Golden rock sugar is one of the stealth ingredients for good Vietnamese pho broth! Get it at a Chinese or Vietnamese market. See the "Note" in the Chicken pho recipe for a photo of the rock sugar.
Serves 4 as a one-dish meal, 6 to 8 as a soup course
3 ounces dried bamboo shoot, reconstituted and cooked until chewy tender
Generous ½ teaspoon salt
4 large chicken leg quarters (2 ½ to 2 ¾ pounds total)
2 tablespoons canola oil
6 ounces shallot, or 1 medium yellow onion, sliced
3 tablespoons fish sauce
8 cups water
¾-inch chunk golden rock sugar
2 dried wood ear mushrooms, reconstituted, stemmed and cut into ½-inch-wide strips
4 large dried shiitake mushrooms, reconstituted, stemmed and quartered
8 small scallions, trimmed of upper green part to yield 5-inch lengths (you want the white, pale green and some of the green part)
¾ pound dried round bun rice noodles, boiled 3 to 7 minutes until tender, drained, flushed with cold water, and well drained
1 or 2 Thai chiles, sliced
1. Cut the bamboo and or hand shred it long narrow pieces, about the size of a skinny index finger. Set aside.
2. Trim off excess fat and skin from the chicken. If you want a nice presentation in which the skin doesn’t pull away in an awful manner from the end of the drumstick, use a cleaver to whack off the chicken knees. The flesh and skin will pull up beautifully during cooking. Toss the knees in the simmering broth.
3. Sprinkle the salt all over the chicken and set aside. Heat the oil in a 6-quart pot over medium-high heat. Add the shallot and cook, stirring frequently, for about 4 minutes, until soft, translucent and sweetly fragrant; as needed, lower the heat slightly to prevent browning.
4. Bank the shallot, increase the heat to high and add the chicken, skin side down. Lightly sear the chicken on both sides for 1 to 2 minutes, turning midway. You don’t have to brown it; just get the skin and flesh to contract and no longer look totally raw. Add the fish sauce and continue cooking, stirring for about 1 minute, until a slight syrupy liquid forms at the bottom of the pot. Pour in the water.
5. Bring to a boil, skim and discard the scum, and then add the rock sugar and bamboo shoot. Adjust the heat to simmer.
6. Cook, uncovered, for about 1 hour, until the chicken is tender but still slightly chewy. Stick a bamboo chopstick in to test. Regardless of the bamboo shoot used, it should be soft enough to eat and not tough; a little crunch is okay. Keep cooking, partially covering the pot, if necessary. During the last 10 minutes, add the shiitake and wood ear mushrooms.
7. Skim off excess fat, if you like. Taste the broth and it should be slightly sweet and rich tasting. Continue cooking if it isn’t. If you worry about overcooking the chicken, remove it from the pot during this additional brewing time and return it to the pot when you are satisfied. Cool and refrigerate if not serving right away.
8. Arrange the noodles on 2 plates in 3-inch mounds for serving. Return the broth to a boil, taste and if necessary, add extra fish sauce for savory depth. Add the scallion and cook for about 30 seconds to just soften but retain its bright color. Transfer to a tureen or large bowl and serve with the noodles. If you like, serve the chicken on a separate plate to make it easier for guests to get at it. Invite guests to put a small portion of noodles in their rice bowls, then add some chicken, mushroom, scallion, and broth. For some kick, add a slice or two of the chile to the bowl.
Have you had bun mang noodle soup? Where and what was it like? Any suggestions for tweaking this recipe?
hodnb says
love this dish, reminds me of eating on the street in hanoi. had several delicious versions with a variety of chicken parts included in the broth, hearts, livers, gizzards. wonderful stuff.
Delicious Food says
Looking so attractive...chicken lovers can try this...
http://www.facebook.com/pages/Viva-Magazine-Your-Premium-Womens-Natural-Health-Magazine/262734921452?ref=ts
Andrea Nguyen says
Hodnb -- you can certainly drop in the innards and let them poach in the broth along with the chicken legs.
Delicious Food -- please say a little something more if you want us to click on your link.
Jackie at PhamFatale.com says
Great minds think alike! I just made a gigantic pot of bun mang ga today. This is what I call the perfect Asian comfort food!
Bob F says
Of the five or so places in Denver that serve Bun Mang Vit/Ga, one place, Viets, is unique in that they serve the meat on the side with a little fresh salad, rather than in the soup itself. The salad and Nuoc Cham Gung dip on the side add zingy contrast to the rich broth and toothsome bamboo.
Not the best pic (can't see the soup unfortunately) but you get the idea:
http://bit.ly/dxjEFW
Shower Stall says
That looks amazing thanks for the recipe.
e cig says
That looks delicious. What kind of side dishes do you normally serve it with?
Nikon Digital Cameras says
I have tried this and I really love the taste of it. I have bought myself a book that has a recipe of this one in it.
Web Design Los Angeles says
Though I don't know how to make this kind of dish still I like chicken and when its the main ingredient in the dish then I will definitely eat it.
Raised Garden Beds says
Its one recipe I like to learn because I like eating chicken dishes.
Kindle says
Its nice that their exists a dish like this. I really want to taste this and be amazed.
Twinkle says
Is this commonly served with nuoc cham gung, as Bob F mentioned above? I'd like to make this for my parents but I'd feel embarrassed if I left out a component of the dish. My mom has been on a health kick lately so she hasn't done much Viet cooking at home but I think this will satisfy both my parents without upsetting the healthy food balance too much.
[Noticed lots of spam comments on this entry, which is disappointing]
Twinkle says
To add to my original comment: Would adding canned bamboo shoots in addition to the reconstituted bamboo add anything to the dish, or it would it be wholly unnecessary? I don't think I can find fresh shoots at the market this time of year.
Andrea Nguyen says
Twinkle -- I don't think you need nuoc cham gung with this dish. I've had people serve it with a side of nuoc mam and chiles for you to do a dip. But frankly, the soup broth and chicken is terrific on its own.
You don't need canned bamboo -- just dried. The dried bamboo shoot imparts outstanding flavor and color. There's also an interesting thickness/richness to the stock too that is a result of the dried bamboo and chicken being in the same pot. Bun mang ga is better the next day!
Binh N. says
Thanks for the recipe, I'd ask my mom, but just like all Vietnamese moms she wouldn't know the measurements of each ingredients. (just a little of this and taste it)
Artur Blömker Naturbauhaus Bambusparkett says
Nice recipe - I love it!
Regina Allen says
Andrea, I love your website. I am a devoted Asian food lover and came across your page by "mistake". Thanks for so many new ideas.
Juicy Couture Bags says
where did u find the bird, does it not on the tree?
how to Cook bake chicken says
thanks for this good chicken and bamboo recipe :p
Beats by Dr Dre sale says
For some cultures, the wearing of a hat to church is part of a deep-seeded tradition, known as a significant aspect within numerous religious communities.
Warm Canada Goose says
Time is of no account with great thoughts, which are as fresh today as when they first passed through their author’s minds, ages ago.
Christian Louboutin shoes says
All things in their being are good for something.
Red Bottom shoes sale says
Misfortunes never come alone/single.
[email protected] says
Can you write an article regarding the use of different types of oils... Canola, Vegetable, Olive... I'm new to cooking and would appreciate it.
Thanks
Thai
marlon says
love this dish, reminds me of eating on the street in hanoi. thanks for this good chicken and bamboo recipe.