Miến Gà - Vietnamese Chicken Soup w/ Glass Noodles
User Reviews
5
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Prep Time
8 mins
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Cook Time
40 mins
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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
Description
Miến Gà combines poached chicken and glass noodles in a fragrant broth seasoned with salt, sugar, and a touch of MSG. The chicken is first briefly boiled and scrubbed to remove impurities, then simmered gently until cooked through, resulting in a clear, delicate broth. Glass noodles are soaked until slightly chewy, providing a subtle contrast to the tender chicken. The dish is finished with freshly chopped cilantro and green onions, with optional red onion slices and deep-fried shallots for texture and a mild crunch.
The broth’s balanced seasoning highlights the natural flavors without overwhelming the lightness of the soup. This soup is often enjoyed as a light meal, with the noodles providing substance while the broth and herbs refresh the palate. It pairs well with fresh herbs and can be customized with garnishes according to taste.
Ingredients
- 2 lb chicken leg and thigh (or any cuts you prefer, organic; free range
- 1 tbsp salt for cleaning
- water for cleaning, tap
Noodles
- ~12.5 ~12.5 oz glass noodles aka cellophane noodles, mung bean noodles, bean thread. Each bowl needs about 2.5 oz dry weight, dry weight
- water filtered
Soup Broth (scale seasoning as needed proportional to water)
- 8 c water filtered
- 3 tsp salt
- 3 tsp sugar
- .5 .5 tsp monosodium glutamate aka MSG
Garnish
- 1 bunch cilantro roughly chopped
- 1 bunch green onions roughly chopped
- .25 .25 red onion optional, sliced paper thin
- 5 tbsp shallots optional, deep fried
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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