| 1 |
Cover the dried bamboo shoots with water in a
saucepan and bring to a boil. Boil for 30 minutes and drain, then
boil again in 1 quart of water for 2 hours. Drain and shred
coarsely. Set aside. |
| 2 |
Cook the noodles according to directions. |
| 3 |
Pour chicken broth into a large pot. Drop the chicken
legs and thighs into the cold liquid and heat to a boil; cook for 30
minutes. Remove the chicken from the pot, and then add the precooked
bamboo shoots, canned bamboo shoots, fish sauce, and salt. Turn the
heat down to a simmer and cook for 30 minutes. |
| 4 |
To serve, arrange some shredded chicken, noodles, and
both varieties of bamboo shoots in each soup bowl. Pour the broth
over all and sprinkle minced coriander and scallions on top. |