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

1 h 10 minServes 4Nutri-Score B€€
from @sonandtina129 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • whole young chickenMeat1 piece
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • ginger (large, charred)Produce1 piece
  • shallots (charred)Produce2 pieces
  • green onions (white parts for broth, green parts sliced for garnish)Produce5 pieces
  • fish saucePantry45 ml
  • brown sugarPantry12 g
  • cilantro (chopped)Produce30 g
  • mung bean glass noodles (soaked in hot water)Grains200 g
  • fried shallotsPantry30 g
  • waterOther2.5 litres

per serving

Nutrition

543kcal

Carbs
44 g
Proteins
41 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Slotted spoon

step by step

Method

  1. Season the chicken

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

  2. Char the aromatics

    • In a cast iron pan, char the ginger and shallots until fragrant.
    Step 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.
    Step 3

  4. Shred the chicken

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

  5. Season the broth

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

  6. Soak the noodles

    • Soak the glass noodles in hot water until soft.
    Step 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.
    Step 7
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