• Sotanghon(Glass Noodle)Soup Ingredients: 1/4 cup vegetable oil 6 cloves garlic, chopped fine 1 onion, diced 1 chicken, quartered 10 cups water 1 carrot, chopped 2 leeks, trimmed and chopped 2 stalks celery, chopped 1 teaspoon salt 2 tablespoons fish sauce 10 pieces dried mushrooms 1 8-ounce package glass noodles, soaked in water for 10 minutes Procedure: In large stewing pot, saute garlic and onion in oil. Add chicken and cook 5 minutes, turning occasionally. Pour in water and add vegetables. Bring to boil. Cook chicken until tender, then remove and pull meat from the bone; set meat aside. Strain broth. Press vegetables through sieve and collect runoff in pot (discard vegetables). Add salt and fish sauce to pot and stir. Add chicken, mushrooms and glass noodles. Boil for 10 minutes and serve hot. Serves 6 - 8 people.
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