Vietnamese Chicken And Glass Noodle Soup (Miến Gà)
Miến Gà is a super simple, light and delicious noodle soup with chicken. You'll love how light the glass noodles are, and how quickly
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole chicken, about 3-4 lbs ((1 ½ to 2 kg) )
- 8-10 cups water (about 2 liters)
- 1 small shallot or half an onion
- 1 knob ginger, about an inch long
- 1 tbsp fish sauce
- 1 tbsp salt
- 1/2 tsp msg (optional)
- 1 9.6 oz package Vietnamese glass noodles cellophane noodles, mung bean noodles, bean thread noodles, miến)
- chopped cilantro and scallion for garnish/to taste
- crispy fried shallots to taste
Instructions
- 1
Bring a pot of water or chicken broth to a boil and add a peeled onion or shallot, ginger and the whole chicken. Cook for about 45 minutes at a light simmer until the chicken is cooked through and the thickest part of the thigh reads 165° Fahrenheit or the juices run clear when the chicken is pierced.
- 2
Once the chicken is cooked, take it out and let it rest for 20-30 minutes so the meat can cool down and the skin can dry out.
- 3
Meanwhile, remove the onion and ginger and season the broth salt, fish sauce, msg and a handful of fried shallots. If you used store bought chicken broth, you may need less fish sauce and salt than the recipe calls for.
- 4
Shred the chicken once it is cooled.
- 5
To cook the noodles, bring a small pot of water to a boil. Turn off the heat and add a bundle of glass noodles to soak for 10-15 minutes. Soak longer for extra soft noodles.
- 6
To assemble a bowl, drain the noodles and add them to a bowl. Top with pieces of chicken, chopped cilantro, chopped scallion and more fried scallions before ladling boiling hot broth on top.