Mi Ga Tiem
Serves 430 mins prep180 mins cook
Mi Ga Tiem is a Vietnamese Chicken Egg Noodle Soup using a rotisserie chicken. It's a simple yet delicious dish made with a flavorful broth and served with egg noodles, leafy greens, shiitake mushrooms, and topped with green onions. This recipe allows for easy preparation, making it perfect for anyone who wants a comforting meal without too much hassle.
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What you need
Instructions
1: Remove the meat from the rotisserie chicken and store in a container. Save the bones for the next step. 2: In a 3qt pot, add the chicken bones, rock sugar, salt, half a white onion, and star anise. Add enough water to cover completely and bring to high heat. Once boiling, reduce to simmer and simmer for 3 hours. 3: Separately, boil the shiitake mushrooms in a small pot. Drain and refill with water. Boil over high heat again for 3 times. For the final time, allow to simmer for 3 hours or until completely softened. 4: Blanch the leafy greens for 2 minutes, drain, and set aside. Cook the egg noodles according to package instructions. 5: After 3 hours, use a mesh strainer to 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. 6: 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.View original recipe