Miến Gà - Vietnamese Chicken Soup w/ Glass Noodles
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
8 mins
-
Cook Time
8 mins
-
Total Time
48 mins
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Servings
5 medium bowls
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Calories
457 kcal
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Course
Dinner
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Cuisine
Vietnamese
Miến Gà - Vietnamese Chicken Soup w/ Glass Noodles
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A comforting Vietnamese chicken soup with clear glass (mung bean) noodles. Originally from northern Vietnam but now found throughout, and available in restaurants in the US too.
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Ingredients
- 2 2 lb organic, free range chicken leg and thigh (or any cuts you prefer)
- 1 1 tbsp salt for cleaning
- tap water for cleaning
Noodles
- ~12.5 ~12.5 oz glass noodles (dry weight) aka cellophane noodles, mung bean noodles, bean thread. Each bowl needs about 2.5 oz dry weight.
- filtered water
Soup Broth (scale seasoning as needed proportional to water)
- 8 8 c filtered water
- 3 3 tsp salt
- 3 3 tsp sugar
- .5 .5 tsp monosodium glutamate / MSG
Garnish
- 1 1 bunch cilantro roughly chopped
- 1 1 bunch green onions roughly chopped
- .25 .25 red onion sliced paper thin optional
- 5 5 tbsp deep fried shallots optional
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Instructions
- Clean the chicken. Bring a pot of tap water and 1 tbsp salt to a boil, using enough to cover all the chicken you're using. Once it hits a boil, add the chicken for about 2-3 minutes. Discard the water and scrub the chicken under running water in the sink with your hands.
- Fill the pot with enough filtered water to cover the chicken and turn the heat to high. Add salt, sugar and MSG to the pot proportional to how much water you used and of course, adjust to your taste. Once the water hits a boil, turn the heat down so its just high enough to maintain a low boil. It's done when the chicken when cut, is no longer pink inside. About 30 minutes.
- Soak enough glass noodles for five bowls, in warm filtered water Approximately 10 minutes. You can use hot water to soak, and it will cook faster, but you have to monitor it more closely for the doneness you'd like. I like them slightly chewy / al dente, but some folks like them super soft. Rinse and drain once done.
- Wash your cilantro and green onion, roughly chop into 1/3" long pieces and add to a garnish bowl. Thinly slice red onion if you're using it and add to a separate bowl.
- Once the chicken is fully cooked, remove it from the broth and either rinse it or cover with plastic wrap in a bowl to prevent it from discoloring. Once it cools you can shred or chop it.
- Assemble your bowls in this order: noodles, chicken, boiling hot broth, and top with garnish.
Nutrition Information
Show Details
Calories
457kcal
(23%)
Carbohydrates
66g
(22%)
Protein
17g
(34%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
65mg
(22%)
Sodium
2881mg
(120%)
Potassium
235mg
(7%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
278IU
(6%)
Vitamin C
4mg
(4%)
Calcium
46mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5medium bowls
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 66g | 22% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 65mg | 22% |
| Sodium | 2881mg | 120% |
| Potassium | 235mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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