The Story
This dish is a simple home-style favorite, soft rice stick noodles mixed with tender chicken, fresh cabbage soup, and rich garlic oil. It can be enjoyed as a warm soup or tossed into a flavorful thoke, making it a comforting everyday meal that feels both light and satisfying.
Instructions
- 1
Bring a large pot of water to a boil and add 24 ounces of rice stick noodles.
- 2
Cook the noodles for 10 to 12 minutes until they are tender.
- 3
Once cooked, drain the noodles and rinse them under cold water.
- 4
Set the rinsed noodles aside to dry.
- 5
Cut 2 pounds of chicken meat into small pieces and place them in a bowl.
- 6
Marinate the chicken with 1 tablespoon of turmeric powder, 1 tablespoon of salt, and 1 tablespoon of MSG.
- 7
In a large pan, heat 90 milliliters of cooking oil over medium heat.
- 8
Add 4 crushed shallots and 5 crushed garlic cloves to the pan and sauté until fragrant.
- 9
Once the oil is separated, add the marinated chicken to the pan.
- 10
Cook the chicken until it releases its juices and continues to cook until fully cooked and slightly oily.
- 11
Prepare a pot for the soup by quartering a cabbage and thinly slicing it.
- 12
Add the sliced cabbage to the pot along with enough water to cover it.
- 13
Season the pot with 1 tablespoon of salt, 1 tablespoon of MSG, 1 tablespoon of fish sauce, and black pepper to taste.
- 14
Bring the soup to a simmer and cook until the cabbage is tender.
- 15
To prepare a thoke, take a handful of the cooked noodles and place them in a bowl.
- 16
Add 2 tablespoons of cooked chicken to the noodles.
- 17
Stir in 1 tablespoon of chickpea powder, ½ tablespoon of fish sauce, and the juice of one sliced lime or lemon.
- 18
Drizzle 2 tablespoons of garlic oil over the mixture and mix everything well.
- 19
Garnish the thoke with sliced cooked egg, sliced onions, and fresh cilantro before serving.