Vietnamese Chicken Clear Noodle Soup (Miến Gà)

What is Miến Gà?

Miến gà is a Vietnamese chicken glass noodle soup. A clear, ginger-scented chicken broth is served over chewy bean thread noodles with shredded chicken and Vietnamese coriander. It's light and comforting.

Vietnamese Chicken Clear Noodle Soup (Miến Gà)

Print Recipe

Servings 6 bowls

Ingredients

For the stock

• 4 lb farm chicken Ga Di Bo
• 1 medium ginger cut into thick slices
• 1 whole onion halved
• 1 tablespoon salt
• 1 medium rock sugar

For the fried shallots

• 4 shallots sliced thin
• ½ cup oil

To season the broth

• 2 tablespoon fish sauce
• 1 tablespoon sugar
• ½ tablespoon MSG

To serve

• 3 x 3.5 oz bean thread noodles/vermicelli
• Vietnamese coriander
• green onions
• black pepper
• chili oil
• limes

Instructions

• To make the stock: In a 8 qt pot, add all the ingredients listed under "for the stock". Fill the pot with water and bring to boil over high heat.
• Once the water is boiling, reduce the heat to simmer. Remove the impurities that float to the top of the broth. Allow to simmer for 1 hour.
• In the meantime, prep your bean thread noodles by soaking them in warm water for 5-8 minutes or until softened. Drain and set aside.
• In a small pot, add the ½ cup oil over medium high heat. Once the oil is hot, add your shallots and allow to cook over medium until golden - 8 to 10 minutes. Be careful not to burn it! Use a mesh strainer to scoop the shallots out and allow to cool on a plate with a paper towel. Once the shallots cool, they should crisp up.
• Once the chicken is done cooking, remove the chicken from the pot and allow to cool in a container with cold water and ice. This will help tighten the meat and skin.
• Once cooled, slice or shred the chicken meat and store in a separate container.
• Discard the fat that floats at the top of the broth. Add all the ingredients listed under "to season the broth". Taste and adjust to your liking.
• To serve, add bean thread noodles, shredded chicken meat, green onions, Vietnamese coriander, fried shallots, and black pepper to each bowl.
• Ladle the boiling broth over the noodles and that should cook the bean thread noodles. The broth has to be BOILING for this to work. Serve hot with a side of chili oil and limes.