Chicken Sotanghon Soup (Vermicelli Soup)

Chicken Sotanghon Soup (Vermicelli Soup)
Rate this Recipe

Courtesy of Love Bite


3.5 ounces (100 grams) dried sotanghon or mung bean noodles
2 tablespoons achuete oil (I used Mama Sita’s Anato powder)
2 cloves garlic, crushed
1 small onion, chopped
1 cup julienned (cut into thin long, strips) carrot
1 cup julienned (cut into thin long, strips) green cabbage
1/2 pound boneless chicken breast, boiled and shredded
6 cups chicken or pork stock
2 tablespoons fish sauce
salt and freshly ground pepper to taste
green onions, thinly sliced


In a medium bowl, soak vermicelli noodles in water for 10 minutes to soften. Once the noodles have softened slice them into preffered lengths using a pair of kitchen shears. Let it stand in water and set it aside.

In a pan, heat achuete oil at medium to high heat. Fry garlic and onion until fragrant. Toss in carrots, cabbage, and shredded chicken breast. Add and stir in chicken and vegetables and let it coat in atchuete oil. Transfer in a big pot and pour chicken stock.

Drain water from noodles and add them to the pan. Season with patis or fish sauce. Let it come to a boil and simmer until vegetables and noodles are cooked.

Lastly, season with salt and freshly ground pepper top taste.

Serve hot with extra toasted garlic. Enjoy!