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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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7 cups water
1 chicken breast
½ cup bamboo shoots, sliced
1 teaspoon nước mắm (fish sauce)
½ teaspoon soy sauce
1 tablespoon chopped green onion
dash of MSG (optional)
dash of black pepper
1 endive leaf, cut up
In a large sauce pan, boil water with chicken breast for 15 minutes. Simmer over low heat for 1 hour. Remove chicken from bone and place back into broth. Add bamboo shoots, nước mắm (fish sauce), soy sauce, chopped green onion, MSG, black pepper and endive. Cook 5 minutes longer. Serve hot.