Follow these steps for perfect results
oil
garlic
minced
onion
minced
chicken
cut in small serving size
chicken livers
cellophane noodles
eggs
salt
pepper
water
chicken broth
onion leek
celery
diced
fish sauce
Heat oil in a large sauce pan over medium heat.
Saute minced garlic and onions until fragrant.
Add chicken and chicken livers to the pan.
Season with salt and pepper.
Simmer for about 5 minutes, stirring occasionally.
Add the diced celery, onion leek and cellophane noodles to the pan.
Cook for another 5 minutes, stirring occasionally.
Add chicken broth to the pan.
Adjust the taste by adding fish sauce.
Bring the soup to a simmer.
Turn off the heat.
Break in 2 eggs and stir to incorporate.
Serve hot.
Expert advice for the best results
Adjust the amount of fish sauce to your taste.
Garnish with chopped green onions before serving.
Everything you need to know before you start
15 minutes
Soup base can be made ahead of time.
Serve in a deep bowl, garnished with green onions and a drizzle of sesame oil.
Serve hot with a side of crusty bread.
Top with fried garlic for added flavor.
Pairs well with savory dishes.
Light and refreshing.
Discover the story behind this recipe
Comfort food, often served during colder months or when feeling under the weather.
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