MIEN GA BROTH - CHICKEN GLASS NOODLE SOUP PART 1 OF 2 BROTH ONLY BROTH 1 rotisserie chicken 5 pieces/ slices of ginger 1 yellow onion, peeled 1.5 cups baby carrots* A couple several pieces of rock sugar 4 quarts of water Bamboo* *or 3 regular carrots, chopped *canned bamshe sitl TO SEASON Chicken bouillon Salt Fish sauce Sugar INSTRUCTIONS 1. Shred off all the meat from the rotisserie chicken. Separate the meat from the bones/ carcass/ skin. (my rotisserie chicken was a little too toasty so I left the parts of the skin that was super toasty out since I didn’t want it to darken my broth) 2. In a stock pot, add: rotisserie chicken carcass and any juices from the rotisserie chicken, 5 slices of ginger, 1 yellow onion, 1.5 cups baby carrots/ chopped carrots, rock sugar and 4 quarts of water. 3. Bring to boil and then reduce heat and simmer for ~25 minutes. 4. After 25 mins, discard everything inside your broth.. carrots, onions, ginger, carcass, etc. We only need the broth. 5. Then add bamboo shoots/ fresh bamboo. 6. Season broth to preference using chicken bouillon, salt, fish sauce and/ or sugar. I like ot start with chicken bouillon because there’s already some saltiness and umami to chicken bouillon so it’ll allow me to gage how much salt, fish sauce and/ or sugar to add. 7. Your broth is now down. Ill show you how to cook the noodles/ assemble a bowl in part 2

Home/Features/MIEN GA BROTH - CHICKEN GLASS NOODLE SOUP PART 1 OF 2 BROTH ONLY BROTH 1 rotisserie chicken 5 pieces/ slices of ginger 1 yellow onion, peeled 1.5 cups baby carrots* A couple several pieces of rock sugar 4 quarts of water Bamboo* *or 3 regular carrots, chopped *canned bamshe sitl TO SEASON Chicken bouillon Salt Fish sauce Sugar INSTRUCTIONS 1. Shred off all the meat from the rotisserie chicken. Separate the meat from the bones/ carcass/ skin. (my rotisserie chicken was a little too toasty so I left the parts of the skin that was super toasty out since I didn’t want it to darken my broth) 2. In a stock pot, add: rotisserie chicken carcass and any juices from the rotisserie chicken, 5 slices of ginger, 1 yellow onion, 1.5 cups baby carrots/ chopped carrots, rock sugar and 4 quarts of water. 3. Bring to boil and then reduce heat and simmer for ~25 minutes. 4. After 25 mins, discard everything inside your broth.. carrots, onions, ginger, carcass, etc. We only need the broth. 5. Then add bamboo shoots/ fresh bamboo. 6. Season broth to preference using chicken bouillon, salt, fish sauce and/ or sugar. I like ot start with chicken bouillon because there’s already some saltiness and umami to chicken bouillon so it’ll allow me to gage how much salt, fish sauce and/ or sugar to add. 7. Your broth is now down. Ill show you how to cook the noodles/ assemble a bowl in part 2

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MIEN GA BROTH - CHICKEN GLASS NOODLE SOUP PART 1 OF 2 BROTH ONLY BROTH 1 rotisserie chicken 5 pieces/ slices of ginger 1 yellow onion, peeled 1.5 cups baby carrots* A couple several pieces of rock sugar 4 quarts of water Bamboo* or 3 regular carrots, chopped canned bamshe sitl TO SEASON Chicken bouillon Salt Fish sauce Sugar INSTRUCTIONS 1. Shred off all the meat from the rotisserie chicken. Separate the meat from the bones/ carcass/ skin. (my rotisserie chicken was a little too toasty so I left the parts of the skin that was super toasty out since I didn’t want it to darken my broth) 2. In a stock pot, add: rotisserie chicken carcass and any juices from the rotisserie chicken, 5 slices of ginger, 1 yellow onion, 1.5 cups baby carrots/ chopped carrots, rock sugar and 4 quarts of water. 3. Bring to boil and then reduce heat and simmer for ~25 minutes. 4. After 25 mins, discard everything inside your broth.. carrots, onions, ginger, carcass, etc. We only need the broth. 5. Then add bamboo shoots/ fresh bamboo. 6. Season broth to preference using chicken bouillon, salt, fish sauce and/ or sugar. I like ot start with chicken bouillon because there’s already some saltiness and umami to chicken bouillon so it’ll allow me to gage how much salt, fish sauce and/ or sugar to add. 7. Your broth is now down. Ill show you how to cook the noodles/ assemble a bowl in part 2

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BO LUC LAC – Vietnamese Shaking Beef INGREDIENTS 1 lb beef* 1 TBSP oil 1 ½ TBSP oyster sauce 2 TBSP soy sauce (low sodium preferred) 1 tsp sweetener of choice* 1 TBSP minced garlic 1 tsp black pepper 1 TBSP unsalted butter Oil, for cooking in my video, I am using NY strip but I prefer ribeye use any sweetener of choice. I am using coconut sugar. Monkfruit sweetener or granulated white sugar works great too! INSTRUCTIONS 1. Cut beef into 1 inch cubes. 2. Marinate with: 1 ½ TBSP oyster sauce, 2 TBSP low sodium soy sauce, 1 tsp sugar, 1 TBSP minced garlic and 1 tsp black pepper. Marinate for at least 10 minutes. If marinating for 10 minutes, marinate at room temp. 3. In a wok/ skillet, heat up some oil. Once oil is HOT, add beef, give it a quick mix and then create an even base/ layer of your beef and leave to cook untouched for 1 minute. After 1 minute, give it a “shake” / mix so the other side of your beef can cook untouched for another minute. 4. After you are done cooking your beef, add in 1 TBSP of unsalted and cook until butter is melt. 5. Serve with preferred rice, noodles and/ or preferred veggies. I like to serve with cucumbers, tomatoes, thinly sliced purple onion, a sunny side up egg, scallion oil and a salt/pepper/ lime dip. Note: remember not to over crowd your pan. Doing do will decrease temp and your beef will not have a char/ crust on beef. Cook in 1 batch if you must

BO LUC LAC – Vietnamese Shaking Beef INGREDIENTS 1 lb beef* 1 TBSP oil 1 ½ TBSP oyster sauce 2 TBSP soy sauce (low sodium preferred) 1 tsp sweetener of choic...