Vietnamese Chicken & Clear Noodle Soup
Serves 65 mins prep70 mins cook
A delicious and aromatic Vietnamese Clear Noodle Chicken Soup, known as Mien Ga, made with tender chicken, ginger, onion, and flavored with fish sauce and spices. Perfectly served with bean thread noodles and fresh herbs for a wholesome meal.
0 servings
What you need
Instructions
1: In an 8 qt pot, add your whole chicken, salt, ginger, white onion, and rock sugar. 2: Fill the pot with water until covering the chicken and bring to a boil over high heat. 3: Once the water is boiling, reduce the heat to simmer and remove the impurities that float to the top of the broth. 4: Allow to simmer for 1 hour. 5: Meanwhile, prep your bean thread noodles by soaking them in warm water for 5-8 minutes or until softened, then drain and set aside. 6: In a small pot, add 1/2 cup oil over medium high heat. 7: Once the oil is hot, add shallots and cook over medium until golden, 8 to 10 minutes. 8: Use a mesh strainer to scoop the shallots out and allow to cool on a plate with a paper towel until crisp. 9: Once the chicken is done cooking, remove it from the pot and cool in a container with cold water and ice to tighten the meat and skin. 10: Once cooled, slice or shred the chicken meat and store in a separate container. 11: Discard the fat that floats at the top of the broth. 12: Add all the ingredients listed under 'to season the broth' and adjust the flavor to your liking. 13: To serve, add bean thread noodles, shredded chicken meat, green onions, Vietnamese coriander, fried shallots, and black pepper to each bowl. 14: Ladle the boiling broth over the noodles to cook them, ensuring the broth is boiling. 15: Serve hot with chili oil and limes on the side.View original recipe