Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Celery stalks -- finely
Chopped
3 Green onions (use green tops
As well) -- sliced into
Rings
10 oz Cooked chicken -- finely
Shredded
8 oz Flour sticks or spaghetti
Noodles
3 3/4 c Chicken stock*
2 Pieces light wood ear
Fungus
OR
8 White button mushrooms --
Finely sliced

1. Place the celery and green onions in a bowl and put on the table.
Place the cooked shredded chicken in a separate bowl and put then on
the table also. 2. Follow the directions on the flour sticks pack,
or boil up the spaghetti until just soft. Drai 3. Boil up the
chicken stock until simmering, then add the light wood ear fungus or
the mushrooms. Place in a bowl and put on the table. 4. The gusts
should put a mixture of celery, green onion, and shredded chicken
onto the noodles, then ladle the hot chicken broth into the bowls.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA
by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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