Name: Bihongke or sotanghon soup (bean thread or glass noodle soup)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: En
Ingredients: 1 pack of sotanghon noodles (250 g), soaked in water until slightly soft, cut to manageable lengths and then drained; about a cup of dried wood ear mushroom (shiitake is much better), soaked in water until rehydrated, then roughly chopped and drained.; half of a medium-sized chicken, about 500 g, washed and drained then boiled in water until just tender. The meat will then be flaked to small pieces discarding the bones. The broth should be strained and set aside.; 2 tablespoons vegetable oil; 1 head of garlic, peeled and minced; 2 pieces onions, peeled and chopped; 1 piece carrot, peeled and julienned; 3 tablespoons patis or fish sauce; 1 teaspoon salt or to taste; 1 teaspoon ground pepper; 3 tablespoons minced green onions; 2 tablespoons atsuet or annatto seeds (optional); about 2 liters chicken broth (If the broth used in boiling the chicken is not enough, just add some chicken stock to complete the required quantity.)

Ingredients

1 pack of sotanghon noodles (250 g), soaked in water until slightly soft, cut to manageable lengths and then drained
about a cup of dried wood ear mushroom (shiitake is much better), soaked in water until rehydrated, then roughly chopped and drained.
half of a medium-sized chicken, about 500 g, washed and drained then boiled in water until just tender. The meat will then be flaked to small pieces discarding the bones. The broth should be strained and set aside.
2 tablespoons vegetable oil
1 head of garlic, peeled and minced
2 pieces onions, peeled and chopped
1 piece carrot, peeled and julienned
3 tablespoons patis or fish sauce
1 teaspoon salt or to taste
1 teaspoon ground pepper
3 tablespoons minced green onions
2 tablespoons atsuet or annatto seeds (optional)
about 2 liters chicken broth (If the broth used in boiling the chicken is not enough, just add some chicken stock to complete the required quantity.)

Preparation

Preparation10 min

Cook time10 min

In a large deep pan or wok, on medium flame, heat the oil and fry garlic until aromatic, add the onion and continue frying until onion is translucent. Add the carrots and continue sautéing. Add the fish sauce and quickly stir fry to bring out the fragrant. Immediately after, add the wood ear mushroom followed by the chicken flakes and continue cooking. At this point, season it with salt and lots of ground pepper.
Then pour the broth slowly. Let it boil on high heat then continue simmering on low heat. Taste the broth and adjust the seasonings. Adjust the taste by adding a little more patis and ground pepper. Add the noodles and cook for about 3 minutes more, until the noodle is al dente.
You can use atsuete or annatto seeds to impart color to the soup. Avoid over-cooking the dish as the noodle will become soggy.
You can serve it with a mixture of calamansi or lemon juice, fish sauce and some more green onion on the side. You can add some toasted garlic on top which makes the soup a real hit.