RCI-ND.005.0067.001
Kyarzan-Chek
Kyarzan-Chek (Bean vermicelli soup) is a soup with a distinctive taste. This recipe makes 4 servings.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Mince the 3 garlic cloves finely and set aside. Chop the single onion into small pieces and quarter the 3 remaining onions, keeping them separate.
2
Cut the 1 pound chicken into bite-sized pieces, approximately 1-2 inches. Clean the ¼ pound mushrooms and slice them, then slice the ¼ pound fish cake into thin pieces.
3
Heat the 1 teaspoon cooking oil in a large pot over medium-high heat. Add the minced garlic and chopped onion, stirring constantly until fragrant, about 2 minutes.
2 minutes
4
Add the chicken pieces to the pot and stir-fry until the exterior is cooked through and lightly golden, approximately 8-10 minutes.
9 minutes
5
Pour in the 2 quarts water and bring to a rolling boil. Add the quartered onions, mushrooms, and sliced fish cake, then reduce heat to a gentle simmer.
5 minutes
6
Add the 5 tablespoons fish sauce, 1 tablespoon chili powder, and 1 teaspoon pepper to the broth, stirring well to combine and distribute the seasonings evenly.
2 minutes
7
Break the ½ pound bean vermicelli into shorter pieces and add to the simmering pot, stirring occasionally to prevent clumping.
8 minutes
8
Simmer the soup for 8-10 minutes until the bean vermicelli is tender but not mushy and the flavors have melded together.
9 minutes
9
Taste the broth and adjust seasoning with additional fish sauce, chili powder, or pepper as needed. Slice the green onion into thin rounds.
10
Ladle the kyarzan-chek into serving bowls and garnish each portion with fresh green onion slices before serving hot.