2 tablespoons vegetable oil; 5 cloves garlic (peel and mince);

1/4 teaspoon granulated sugar; 1/4 teaspoon sea salt; 1/4 teaspoon chicken stock powder

1 lb bamboo shoots (boil and rinse until water runs clear and repeat; shred by hand along the grain then cut into bite-size pieces)




1 whole chicken;

1 tablespoon salt (for cleaning chicken)

5 quarts water;

5 oz ginger (unpeeled; cut into thick slices)

100 grams rock sugar; 

2 tablespoons sea salt

2 tablespoons chicken stock powder

2 tablespoons fish sauce






Noodles & Garnish

1 14.1 oz package rice vermicelli noodles

Green onions (slice thin)

Cilantro (roughly chop)

Shredded white or purple cabbage

Lime/lemon wedges






Prep the bamboo shoots. In a large skillet or wok, add vegetable oil and heat on medium high. Add garlic and saute until fragrant. Add shredded bamboo. Season bamboo with sugar, salt and chicken stock powder. Toss evenly and set aside.

Clean the chicken by rubbing 1 tablespoon salt all over the skin and the insides. The abrasive action of the salt will remove the foul poultry smell and scrub the surface clean. Rinse chicken and drain dry.

In a large stock pot, bring 5 quarts water to a boil. Add chicken and ginger. Simmer on medium low and occasionally skim off any foam that rises to the top. After 30 minutes, test doneness of chicken then remove to prevent overcooking. Remove chicken from the stock and set aside to cool. Remove and discard ginger pieces. Add sauteed bamboo to the stock pot and simmer on medium low for 30 minutes. Season stock pot with rock sugar, salt, chicken stock powder and fish sauce.

Once chicken has cooled, chop into bite-sized pieces with a large cleaver. Set aside. Cook noodles per package instructions.

To serve, add noodles, chicken and bamboo to a bowl. Ladle in hot broth and garnish bowl with green onions, cilantro and lime/lemon wedge.