Mien Ga (Vietnamese Chicken Glass Noodle Soup)
Directions
- 1In a large stockpot, add the whole chicken, onion, ginger, carrot, salt, chicken bouillon powder, sugar, and water. Bring to a gentle boil over medium-high heat and skim off any foam that rises to the surface.
- 2Lower the heat to low, cover, and gently simmer.
- 3Remove the chicken, let it cool, and shred into bite-sized pieces.
- 4Remove the vegetables from the broth and discard.
- 5Add the black pepper and fish sauce to the broth. Taste and adjust seasonings as needed.
- 6Bring a separate pot of water to a boil over high heat. Cook the glass noodles according to the package instructions.
- 7Drain the noodles and rinse under cold water.
- 8Divide the noodles into bowls, top with shredded chicken, cilantro, green onion, rau ram, and fried shallots. Ladle the hot broth over the bowls and serve with lime wedges.
Ingredients
- 3-4 lb whole free-range chicken
- 1 whole yellow onion
- 3 inch ginger
- 1 medium carrot
- 1 tbsp salt
- 1 1/2 tbsp chicken bouillon powder
- 1 tbsp granulated sugar
- 10 cup water
- 1/4 tsp black pepper
- 2 tbsp fish sauce
- 12 oz mung bean glass noodles
- cilantro (optional)
- green onion (optional)
- rau ram (Vietnamese coriander) (optional)
- fried shallots (optional)
- lime wedges (optional)
Equipment
large stockpotfine mesh skimmer
