Bun Mang Ga (Vietnamese Bamboo Shoots and Chicken Vermicelli Rice Noodle Soup)

In Vietnamese cuisine, it is very common to eat soup for breakfast. Súp bún măng gà, literally bamboo and chicken rice noodle soup, is a wonderful way to start your day. The key to making excellent soup is to make excellent broth, and that is largely dependent on using young bamboo shoots and infusing it with the aroma of chicken.

This recipe is also perfect for a rainy day or when you're a little under the weather. You can make a big pot of the broth and freeze it for later use. Just reheat, add some cooked chicken and bamboo shoots, and you're ready to eat. Try this recipe the next time you need some chicken noodle soup for your soul.

Asian Fusion Bamboo Risotto

Bamboo shoots are young, crisp and tender. They have a similar texture to asparagus, but a very different flavor. I've been thinking a lot lately about how to take a traditional risotto and make an Asian fusion version, and it occurred to me that bamboo would be an excellent flavor to add to the dish.

The basics of the risotto are still the same. A little oil, arborio rice, broth, and a vegetable.  I didn't put cheese because I was making an Asian version, and I added some turmeric and paprika for color.  The dish is finished with some red chili oil and fresh cilantro.