Chicken Soup with Glass Noodle / Miến Gà
Whenever I think of Chicken Soup for the Soul, what I usually think of is Miến Gà. The broth starts off like any standard chicken stock, but the addition of fish sauce (Dear Mam is my personal favorite brand) is what makes it uniquely Vietnamese. If you're craving a light yet flavorful Vietnamese dish? Miến
- Prep time
- 30 min
- Cook time
- 1 hr 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 quarts Water
- 2 lbs Chicken quarter
- 1 lb Chicken breast
- 1 Yellow Onion
- 2 inch knob Ginger
- 1 tbsp Chicken Bouillon
- 3 tbsp MSG
- 4 tbsp Fish Sauce
- 1 inch nub Rock Sugar
- 1 lb Shitake Mushrooms
- 1 tsp Minced Garlic
- 1 tbsp Oil
- Salt and Pepper
- 16 oz Package of Glass Noodles
- Green Onions
- Cilantro
- Rau Răm (Vietnamese Coriander)
- White Onions
- Thai Chili
- Black Pepper
- Fried Shallots
Instructions
- 1
Scrub the chicken with kosher salt and rinse it with cold water to help reduce the chickeny odor. Repeat this step 2-3 times
- 2
Char aromatics over an open flame, dry pan, or broil in the oven
- 3
Add chicken and aromatics to a pot of boiling water. Bring it up to a boil and let it simmer covered for 30 minutes. Then, remove the chicken quarters and aromatics, wrap the chicken in plastic wrap, and place it in the refrigerator to cool. Continue to simmer the broth for an additional 30 minutes to 1 hour.
- 4
Thinly slice the shiitake mushrooms and stir-fry them in a hot pan with oil and minced garlic. Season with salt and pepper
- 5
Prepare garnishes, julienne the white onions, and submerge them in cold water to eliminate the raw onion flavor. Cut green onions, cilantro, Vietnamese coriander, and Thai chili
- 6
Cut or shred chicken by hand when it’s cooled
- 7
Soak glass noodles in hot water for 5 minutes, drain, then assemble the bowl by adding broth, shredded chicken, mushrooms, and garnishes