Mi Ga Tiem - Vietnamese Chicken Egg Noodle Soup using a rotisserie chicken. It’s such a simple yet delicious dish and the shortcut method allows my grandma to still cook it without me worrying about her doing the most 😂 for less than $10, you can make a pretty darn good noodle soup.
Ingredients:
For the broth:
- 2 lb rotisserie chicken (de-boned)
- 1/2 white onion (skin removed)
- 1/2 tbsp salt
- 1 medium rock sugar
- 3 star anise
To season (measurements vary depending on saltiness of the rotisserie chicken):
- fish sauce
- chicken bouillon
- sugar
- msg
To serve:
- egg noodles
- leafy greens (I chose Cai Ngot or Yu Choy, cleaned)
- shitake mushrooms
- rotisserie chicken meat
- green onions (sliced)
Instructions:
Remove the meat from the rotisserie chicken and store in a container. Save the bones for the next step.
In a 3qt pot, add the chicken bones, rock sugar, salt, half a white onion, and star anise. Add enough water to cover completely the bones and bring to high heat. Once boiling, reduce to simmer. I simmered mine for 3 hours.
Separately, you want to boil your shiitake mushrooms in a separate small pot. Once boiled, drain and refill with water. Boil over high heat again. You want to repeat this 3 times (helps remove the smell from the mushrooms and helps soften them.) For the final time, allow the mushroom to simmer for 3 hours or until completely softened.
Blanch your leafy greens for 2 mins, drain, and set aside. Cook your egg noodles according to package instructions.
After 3 hours, use a mesh strainer and remove all the chicken bones, star anise, and white onion from the broth and discard. Season the broth with fish sauce, sugar, msg, and chicken powder (measurements vary depending on the saltiness of the rotisserie).
Prepare each bowl with egg noodles, rotisserie chicken meat, blanched leafy greens, and green onions. Ladle on the broth and shitake mushrooms for topping. Serve with red vinegar and chili oil.