There two ways one can prepare a Sotanghon recipe; you either cook it dry or with less sauce, like the Sotanghon Guisado, or turn it saucy like the Sotanghon Soup, which is also called Sinabawang Sotanghon, like Millie’s homemade Vermicelli Soup.
Also called Sinabawang Sotanghon, our Filipino Vermicelli Soup is proven to be deliciously flavorful and truly a popular Filipino noodle soup. When you cook this Filipino vermicelli soup, seasoning it with a fair amount of crushed black peppers emphasizes its distinct taste. Try this at home on a rainy day. I’m sure you will love this homemade Sotanghon Soup.
Ingredients: 4-6 servings
1 pack(14 oz.) of vermicelli noodles
2 boneless chicken breast, boiled & shredded
4-6 boiled quail or chicken eggs
1 cup carrots, julienned
1 cup of finely shredded cabbage
1 medium, sliced tomato
2 cloves of minced garlic
1/2 medium sliced onion
1 tsp of crushed black peppers
2 tbsp. of fish sauce
1/2 cup of sliced mushrooms(optional)
2-3 tbsp. of cooking oil
natural chicken broth
water
Cooking Procedure:
- Submerge Sotanghon(vermicelli) noodles into a large, deep bucket of warm water. Let it soak for 10-15 minutes, then set aside.
- Boil 2 pieces of chicken breast until cooked. Remove them form the pot, but save the broth for later use. Let the chicken cool off then shred them in fairly thin strips, then set them aside.
- Boil the quail or chicken eggs and process all other ingredients accordingly. Let them cool off when done, then remove their shells and set aside.
- Heat up oil at medium-high temperature. Start sautéing onions and garlic until they’re browned. Add the sliced tomatoes, mash each piece to create more juice. Stir to combine for 2 minutes.
- Add the shredded chicken, stir to combine, follow it up with carrots, stir once more to combine for 2-3 minutes, then add the shredded cabbage next.
- Apply some fish sauce and crushed black peppers. Apply the chicken broth, add water if the broth isn’t enough to create the soup. Stir to combine all ingredients.
- Apply more fish sauce and crushed black peppers, if desired. Add the vermicelli next, thoroughly mix to combine.
- Leave it to simmer for 5-10 minutes or until Sotanghon noodles are fork tender. Cut 1 boiled quail or chicken egg and place it on top per one serving. This soothingly delicious, Sotanghon Soup or Vermicelli Soup is better served hot!
Note: Serve Sotanghon Soup(Sinabawang Sotanghon) with Puto(sweet rice muffin) or Suman sa Ibus and hot cocoa on the side. Super Sarap!
