Miến Gà (Vietnamese Chicken Noodle Soup)

67 mins
Serves 5
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Directions

  1. 1Remove bones from chicken thighs and chop off excess skin.
  2. 2Remove bones from chicken thighs and chop off excess skin.
  3. 3Remove bones from chicken thighs and chop off excess skin.
  4. 4Put chicken pieces into a 3 litre pot with cold water.
  5. 5Put chicken pieces into a 3 litre pot with cold water.
  6. 6Put chicken pieces into a 3 litre pot with cold water.
  7. 7Add aromatics (2 peeled white onions, 5 spring onions whites, 4 peeled carrots, a big knob of ginger cut into 4-5 thick slices and smashed) into the pot.
  8. 8Add aromatics (2 peeled white onions, 5 spring onions whites, 4 peeled carrots, a big knob of ginger cut into 4-5 thick slices and smashed) into the pot.
  9. 9Add aromatics (2 peeled white onions, 5 spring onions whites, 4 peeled carrots, a big knob of ginger cut into 4-5 thick slices and smashed) into the pot.
  10. 10Bring to a simmer and before seasoning make sure to fish out all the impurities.
  11. 11Bring to a simmer and before seasoning make sure to fish out all the impurities.
  12. 12Bring to a simmer and before seasoning make sure to fish out all the impurities.
  13. 13Add 1 tbsp salt, 2 tbsp chicken powder, 1 tbsp sugar, and 1 tsp turmeric powder.
  14. 14Add 1 tbsp salt, 2 tbsp chicken powder, 1 tbsp sugar, and 1 tsp turmeric powder.
  15. 15Add 1 tbsp salt, 2 tbsp chicken powder, 1 tbsp sugar, and 1 tsp turmeric powder.
  16. 16Simmer for 1 hour.
  17. 17Simmer for 1 hour.
  18. 18Simmer for 1 hour.
  19. 19Prepare the garlic oil: In a food processor, blitz ¾ of a big bulb of garlic until you have something like a paste.
  20. 20Prepare the garlic oil: In a food processor, blitz ¾ of a big bulb of garlic until you have something like a paste.
  21. 21Prepare the garlic oil: In a food processor, blitz ¾ of a big bulb of garlic until you have something like a paste.
  22. 22Heat up neutral oil in a pan on medium heat, add the garlic paste, and a pinch of salt.
  23. 23Heat up neutral oil in a pan on medium heat, add the garlic paste, and a pinch of salt.
  24. 24Heat up neutral oil in a pan on medium heat, add the garlic paste, and a pinch of salt.
  25. 25When garlic turns golden brown, drain it through a strainer into a bowl, making sure to catch the garlic oil at the bottom.
  26. 26When garlic turns golden brown, drain it through a strainer into a bowl, making sure to catch the garlic oil at the bottom.
  27. 27When garlic turns golden brown, drain it through a strainer into a bowl, making sure to catch the garlic oil at the bottom.
  28. 28Let it air out for a few minutes, and add it back into the oil.
  29. 29Let it air out for a few minutes, and add it back into the oil.
  30. 30Let it air out for a few minutes, and add it back into the oil.
  31. 31Remove chicken thighs from broth and cut into slices.
  32. 32Remove chicken thighs from broth and cut into slices.
  33. 33Remove chicken thighs from broth and cut into slices.
  34. 34Give the broth a final taste and add fish sauce if needed, otherwise add more water if too salty.
  35. 35Give the broth a final taste and add fish sauce if needed, otherwise add more water if too salty.
  36. 36Give the broth a final taste and add fish sauce if needed, otherwise add more water if too salty.
  37. 37Meanwhile, soak 200-300g glass vermicelli in hot water for 5-7 minutes and drain.
  38. 38Meanwhile, soak 200-300g glass vermicelli in hot water for 5-7 minutes and drain.
  39. 39Meanwhile, soak 200-300g glass vermicelli in hot water for 5-7 minutes and drain.
  40. 40Assemble the dish: Add the noodles to a bowl.
  41. 41Assemble the dish: Add the noodles to a bowl.
  42. 42Assemble the dish: Add the noodles to a bowl.
  43. 43Add broth, sliced chicken, chopped spring onion greens, coriander, crispy fried shallots, garlic oil, sliced carrots, and cracked pepper.
  44. 44Add broth, sliced chicken, chopped spring onion greens, coriander, crispy fried shallots, garlic oil, sliced carrots, and cracked pepper.
  45. 45Add broth, sliced chicken, chopped spring onion greens, coriander, crispy fried shallots, garlic oil, sliced carrots, and cracked pepper.

Ingredients

  • 200 g glass vermicelli
  • 200 g glass vermicelli
  • 200 g glass vermicelli
  • 1 kg chicken thighs, skin on & bone in
  • 1 kg chicken thighs, skin on & bone in
  • 1 kg chicken thighs, skin on & bone in
  • 1 whole white onion, peeled
  • 1 whole white onion, peeled
  • 1 whole white onion, peeled
  • 5 spring onions, whites
  • 5 spring onions, whites
  • 5 spring onions, whites
  • 4 carrots, peeled
  • 4 carrots, peeled
  • 4 carrots, peeled
  • 1 big knob ginger, cut into 4-5 thick slices & smashed
  • 1 big knob ginger, cut into 4-5 thick slices & smashed
  • 1 big knob ginger, cut into 4-5 thick slices & smashed
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 2 tbsp chicken powder
  • 2 tbsp chicken powder
  • 2 tbsp chicken powder
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tsp turmeric powder
  • 1 tsp turmeric powder
  • 1 tsp turmeric powder
  • 3 L water
  • 3 L water
  • 3 L water
  • 0 fish sauce
  • 0 fish sauce
  • 0 fish sauce
  • 0.75 bulb garlic, all cloves peeled
  • 0.75 bulb garlic, all cloves peeled
  • 0.75 bulb garlic, all cloves peeled
  • 150 ml neutral oil
  • 150 ml neutral oil
  • 150 ml neutral oil
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 0 spring onion greens
  • 0 spring onion greens
  • 0 spring onion greens
  • 0 coriander
  • 0 coriander
  • 0 coriander
  • 0 crispy fried shallots
  • 0 crispy fried shallots
  • 0 crispy fried shallots
  • 0 crispy chicken skin
  • 0 crispy chicken skin
  • 0 crispy chicken skin
  • 0 cracked pepper
  • 0 cracked pepper
  • 0 cracked pepper

Equipment

3 litre potknifecutting boardfood processorfrying panstrainerbowlkettle