Sotanghon Noodle Soup Recipe

Ingredients:

- 2 lbs chicken, cleaned
- 4 ounces sotanghon (vermicelli noodles)
- 1 medium onion, minced
- 4 cloves garlic, minced
- 3 tablespoons onion leeks, chopped
- 1/2 cup celery, chopped
- 5 cups water
- 2 to 3 tablespoons Patis (fish sauce)
- 3/4 cup cabbage, shredded
- 1 teaspoon ground black pepper
- 1 piece chicken bouillon
- 1 piece dried bay leaf
- sliced ginger (optional)

Instructions:

Boil 5 cups of water, add 1 piece of chicken bouillon, and 2 teaspoons of fish sauce.
Put Vermicelli noodles in separate pot of boiling water and let boil until noodles are tender.
Drain noodles in a strainer.
Saute garlic, onions.
Can use frozen chicken strips or cleaned chicken from package.
For the chicken, boil in pot of water until fully cooked. (usually 35- 45 min or until the meat is no longer pink)
After chicken is cooked, shred chicken into strips.
After the 5 cups boiling water simmers, let it simmer.
Add ginger for extra flavor (optional), grounded black pepper, bay leaf, celery, and cabbage.
Add all other ingredients to pot, and stir for 5 min. simmer for 10 min.
Serve it nice and hot!