Liver or Not to Liver

By now, you should know by now that I am a "noodle girl/ lady/ woman". Warm soup is my soul food. Even when I am exhausted beyond the point of hunger, I could always be persuaded with a great bowl of noodle soup.
I love chicken liver. Warning - for those who doesn't like - click away now ;-)

It's okay, my significant other doesn't like it either. He would pick-it-out and give them all to me if we're in a restaurant. At home, I just make his with no liver, like the picture below.
How did I come to love chicken liver? I guess it started when I was very young, my parents always tried to feed us exotic food. One of those exotic food was chicken liver, which translates as "gan" in Vietnamese, and "gan" means courage. My parents told me if I eat "gan" I would become more courageous. So I begged for chicken liver every chance I could, because I wanted to be very brave!

These are Amanda's favorite transparent noodles, made with minced chicken. The official name is Mieng Ga and the official way is done with strips of chicken breasts. I reduced the amount of chicken in half and load up on herbs when cooking mine, because that's just way too much chicken for my taste.

A close up of the virgin Mieng Ga, no liver.


The bowl starts out with chicken, noodles, bean sprouts, scallion, cilantro, Chinese celery, split green onion, a couple of red pepper.


Added to the below is raw shallots sliced thin and browned onions.


Then there is my bowl with chicken liver.

And close-up of my bowl of soup with chicken liver - yum!



I am glad you came by to visit.