Vietnamese Chicken And Glass Noodle Soup (Miến Gà)
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 people
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Calories
506 kcal
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Course
Main Course, Breakfast, Lunch
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Cuisine
Asian, Vietnamese
Vietnamese Chicken And Glass Noodle Soup (Miến Gà)
Description
The Vietnamese Chicken and Glass Noodle Soup brings together a whole chicken slowly simmered with ginger and onion to create a gentle yet savory broth. After cooking, the chicken is shredded to produce tender, juicy pieces. The glass noodles, also known as cellophane or mung bean noodles, are soaked until soft and serve as a translucent complement to the savory broth and chicken. The seasoning includes fish sauce and salt to harmonize the flavors, with optional MSG for added depth.
This soup is typically served hot in bowls with a base of soaked glass noodles, topped with pieces of the shredded chicken and finished with chopped cilantro, scallions, and fried shallots for contrasting textures and fresh aromatics. The clear broth provides a light, satisfying base ideal for a nourishing yet not heavy meal.
It’s important to remove the onion and ginger after cooking to keep the broth clear and balanced. The chicken should rest before shredding to allow the meat to cool and the skin to dry, enhancing texture when served.
Ingredients
- 1 whole chicken 1 ½ to 2 kg, about 3-4 lbs
- 8-10 cups water about 2 liters
- 1 onion small shallot, or half an onion
- 1 knob ginger about an inch long
- 1 tablespoon fish sauce
- 1 tablespoon salt
- ½ teaspoon MSG optional
- 1 .6 oz package Vietnamese glass noodles aka cellophane noodles, mung bean noodles, bean thread noodles, miến
- cilantro chopped, for garnish/to taste
- scallion chopped, for garnish/to taste
- fried shallots crispy, to taste
Instructions
For the broth
- Bring a pot of water or chicken broth to a boil and add a peeled onion or shallot, ginger and the whole chicken. Cook for about 45 minutes at a light simmer until the chicken is cooked through and the thickest part of the thigh reads 165° Fahrenheit or the juices run clear when the chicken is pierced.
- Once the chicken is cooked, take it out and let it rest for 20-30 minutes so the meat can cool down and the skin can dry out.
- Meanwhile, remove the onion and ginger and season the broth salt, fish sauce, msg and a handful of fried shallots. If you used store bought chicken broth, you may need less fish sauce and salt than the recipe calls for.
- Shred the chicken once it is cooled.
For the noodles
- To cook the noodles, bring a small pot of water to a boil. Turn off the heat and add a bundle of glass noodles to soak for 10-15 minutes. Soak longer for extra soft noodles.
- To assemble a bowl, drain the noodles and add them to a bowl. Top with pieces of chicken, chopped cilantro, chopped scallion and more fried scallions before ladling boiling hot broth on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 506kcal | 25% |
| Carbohydrates | 45.8g | 15% |
| Protein | 28.6g | 57% |
| Fat | 22.7g | 35% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 133.3mg | 44% |
| Sodium | 1642.9mg | 68% |
| Potassium | 32.4mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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