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Miến Gà (Vietnamese Chicken Glass Noodle Soup)
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Miến Gà (Vietnamese Chicken Glass Noodle Soup)

1 h 10Pour 4Nutri-Score B€€
par @sonandtina129 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • whole young chickenViandes1 morceau
  • saltÉpices5 g
  • black pepper (ground)Épices2 g
  • ginger (large, charred)Fruits et légumes1 morceau
  • shallots (charred)Fruits et légumes2 morceaux
  • green onions (white parts for broth, green parts sliced for garnish)Fruits et légumes5 morceaux
  • fish sauceÉpicerie45 ml
  • brown sugarÉpicerie12 g
  • cilantro (chopped)Fruits et légumes30 g
  • mung bean glass noodles (soaked in hot water)Céréales200 g
  • fried shallotsÉpicerie30 g
  • waterAutres2,5 litres

par portion

Nutrition

543kcal

Glucides
44 g
Protéines
41 g
Lipides
23 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Poêle
  • Écumoire

pas à pas

Préparation

  1. Season the chicken

    • Rub the chicken skin and cavities all over with salt and black pepper.
    Étape 1

  2. Char the aromatics

    • In a cast iron pan, char the ginger and shallots until fragrant.
    Étape 2

  3. Simmer the broth

    • Add the chicken, charred ginger, shallots and the white parts of the green onions to a large pot.
    • Fill with water, bring to a boil and skim off the scum for a clear broth.
    • Lower the heat and simmer.
    Étape 3

  4. Shred the chicken

    • Remove the chicken from the pot and let it cool.
    • Shred or chop the meat into small pieces.
    Étape 4

  5. Season the broth

    • Season the broth with fish sauce, salt and brown sugar to taste.
    Étape 5

  6. Soak the noodles

    • Soak the glass noodles in hot water until soft.
    Étape 6

  7. Assemble the bowls

    • Place the noodles in a bowl, then add the shredded chicken, cilantro and sliced green onions.
    • Ladle the hot broth over the top.
    • Garnish with fried shallots and black pepper.
    Étape 7
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