Mandalay Vermicelli Soup ( Kyar Zan Chat)

Mandalay Vermicelli Soup ( Mandalay Kyar Zan Chat)

This Noodle soup is a low calorie food that is full of fiber, a good healthy soup for any age. In Burma ( Myanmar), this soup can be  warm and comforting for the rainy days. This bean thread noodle soup is best enjoyed with lemon salad.This particular vermicelli soup is quite spicy with a peppery flavor, an appetizing soup to enjoy anytime as either a meal or snack.

For the families staying in overseas, it can be made with the Rotisserie Chicken  from super markets  to reduce some cooking steps. For Burmese families, the Rotisserie Chicken is a quick meal option for those with busy schedule.
We can create a lot of tasty options including Spicy chicken salad, Chicken Salad Sandwich, Garlic Noodle  ( Si Chat Khaut Swe), Coconut Noodle with chicken and Laksa Noodle.

It is really challenging for families who are away from their own country to find the foods that they love to eat. A lovely characteristic of Burmese families is their sharing of traditional foods at get-togethers. Sharing recipes and cooking tricks are also free lessons after the meal for those who shows their enthusiasm to cook. I will never forget their lectures and recipes as they have been very useful.

 This noodle soup reminds me of our good old time as college students. In the evenings, we used to do shopping at Kamayut Market ( Hle Dan Zay). In that market, a small road side shop that serves very nice and tasty soups. It was also the most popular noodle shop that was only open in the evening for working people and college students. Currently, I am happy to hear that this noodle shop has changed into bigger restaurant.

Mandalay Vermicelli Soup ( Mandaly Kyar Zan Chat)( 5 serving)

3 cups        Cut deboned Rotisserie Chicken meat (cube shape 1/4 inch sq.)
1 cup         Chop onion (Fine chopped)
2 Tbsp       Chopped Garlic ( fine chopped)
2 tsp          Ground black pepper
1 tsp          Chilly Powder
1 Tbsp        Fish sauce
1 cup         Chopped onion ( 1/2 inch sq. ) For soup
10 eggs      Quail egg ( fresh )
10 counts    Fish ball ( ready made fish balls available in supermarkets)
1/2 cup       Wood ear mushroom
1/2 cup       Dried beancurd ( Break into pieces)
1/2 cups      Dried Lily flower
4 oz.           Dried glass noodle ( Chinese bean thread noodle)
4 Qt.           Chicken Broth ( better with Home made)
4 tbsp         Canola oil
1/2 cup       Cilantro ( Coriander) small chop
1/2 cup       Spring onion ( Thin sliced)

Instructions

Prep. for soup

1. We need to soak the dry ingredients such as wood ear mushroom, dried lily flower and dried beancurd in separate bowls with 2 cups of water in each bowl .
2. Boil the qual egg for 5 to 10 minutes to make hard boiled quail egg then peel off all the egg shells.
3. Boil the fish balls to make it soft if they are frozen fish balls.
4. For the chicken broth, we may boil the cut out bone from rotisserie chicken with 3 -4 Qt. of water with ginger, carrot and celery to make healthy broth without preservatives. Simmer with medium low heat for an hour after the broth is boiled.
5. Soak the bean thread noodle in the bowl with large amount of water till the dry noodle are covered. Drain it when it becomes soft.

To cook the soup

1. In the 8 qt pot add oil then put the soup pot on the medium heat. Add fine chopped onion and garlic together with chili powder.

2. When all the onion, garlic  and chili are fragrant, add the cubed cut chicken together with fish sauce and stir thoroughly.

3. When all the onion, garlic, chili powder and chicken are blended in with all ingredients , add the chicken broth into the pan and let it simmer for 30 minutes.

4. After boiling the soup add all the prep ingredients ( wood ear mushroom, Dried bean curd, dried lily flowers, quail egg and fish ball together at the same time.

5.When all the ingredients from step 4 have started boiling, add the chopped onion ( for the soup ) into the pot and let it simmer for 30 more minute.

6. May add either salt or fish sauce to adjust for your own taste.

7. Noodle should be added into the pot just before serving. Otherwise , it may be soggy and lose the chewy texture of the the bean thread noodle.

8. We may boil the noodle for 5 minutes and drain out for better serving option. It is also easy to serve as individual portions.

9. Sprinkle the spring onion and cilantro on top as garnish.  The soup is ready to enjoy with some lime juice and crushed roasted chilly powder ( It is optional to add lime and roasted chilly powder)

10. We could add 2 fish balls and 2 quail eggs for each individual bowl serving.

( Most of the soup taste better the next day but storing in the fridge is recommended, especially if the weather is hot and humid)