Miến Gà (Vietnamese Chicken Glass Noodle Soup)

Miến Gà (Vietnamese Chicken Glass Noodle Soup)

 

Chicken Noodle Soup…..what could be more comforting?

Cultures all around the world have their own spin on this soul warming dish. For the Vietnamese, we have at least two versions— Phở Gà and Miến Gà.

Phở Gà is the lighter alternative to the traditional beef Phở and follows a similar cooking method. Due to the slow simmering process of the broth and spices, it takes me a couple of hours to complete a quality Phở Gà. Miến Gà offers a lighter broth and is served with glass noodles (Miến). White on Rice Couple gives a great overview of Miến.

 


Miến Gà (Vietnamese Chicken Glass Noodle Soup)

 

Both soups are delicious–especially on cold days. However, I find myself making Miến Gà more often. My version of Miến Gà can be done in a quick 20 minutes. In addition, you can tailor the ingredient amounts to make anywhere from 1 to 8+ bowls. Whereas with Phở Gà, you need a couple hours (at least) and are committed to a huge pot of it!

 


Miến Gà (Vietnamese Chicken Glass Noodle Soup)
The key to my Miến Gà is homemade chicken stock—something I almost always have on hand.  That combined with a splash of what I call “Vietnamese Liquid Gold” and you will have a wonderful and clean broth for your Miến Gà.

Wondering what Vietnamese Liquid Gold is? Nước Mắm (fish sauce), OF COURSE! :)

 


Miến Gà (Vietnamese Chicken Glass Noodle Soup)

 

Serve your Miến Gà with fresh herbs (cilantro, Thai Basil), a few slices of red chilies, and a squeeze of lime. The herbs, spice, and the tiny bit of citrus perfectly rounds out the flavors. This type of balance is the quintessential foundation in Vietnamese cuisine.

Miến Gà— now that is comfort food :)

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Miến Gà (Vietnamese Chicken Glass Noodle Soup)
Serves 2

Ingredients:

1.5 Quarts Homemade Chicken Stock
2 Tablespoons Nước Mắm (fish sauce)
1 Inch Fresh Ginger, peeled
1 Teaspoon Black Peppercorns
1 Boneless Chicken Breast
4 Ounces Dried Miến (glass noodles)
Hot Water
Garnish: Chopped Scallions, Chopped Cilantro, Thai Basil, Slices of Red Chilies, Lime Wedges

Fill a large bowl with hot water and add Miến. Soak Miến for at least 15 minutes until they have softened.

In a medium size pot, add chicken stock, Nước Mắm, peppercorns and ginger. Bring to a simmer and add chicken breast. Continue poaching chicken breast until it is fully cooked, about 8 minutes–depending on size. Remove the chicken breast. Once it’s cooled slightly, slice or shred the meat.

Turning back to the the broth, skim off any impurities that may have formed. Taste and adjust the seasonings—adding more pepper or a dash of Nước Mắm as needed. Keep the broth at a low simmer to ensure it stays hot.

Drain the Miến and add to bowls. Sprinkle with scallions, cilantro, and arrange chicken slices on top. Ladle hot broth over and noodles. Garnish with additional scallions, chilies, basil, and lime.

Note: It’s important that the broth remain piping hot when it’s poured over the noodles. The heat will finish cooking the Miến.


**This is my submission to Delicious Vietnam, a monthly blogging event celebrating Vietnamese cuisine which was started by Anh of A Food Lover’s Journey and Hong & Kim of  Ravenous Couple. To participate,  please send entries to theculinarychronicles@gmail.com by March 13th! For more information, please visit Delicious Vietnam**

 

 


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16 thoughts on “Miến Gà (Vietnamese Chicken Glass Noodle Soup)

  1. Wow this looks YUMMY! My 4yr old son is so into Vietnamese noodles (pho or chicken noodle soup) lately and we haven’t eaten out at other restaurants besides Vietnamese noodle shops. I MUST try this at home (so we can eat some other cuisines). Thank you for the recipe and I have to read your archives…

  2. Love this recipe! I can’t wait to try this when Fall hits…which is soon. But I have a question: I’m salt allergic..so that’s a no-no on the Nước Mắm. Can I take it out completely or can you suggest another alternative which no salt? Thanks.

    • Hi Trish! Sorry for the delayed response but I was thinking about this one for awhile. What do you typically substitute salt with in your recipes? I ask bc I would suggest doing the same for this Mien Ga or just go for a really clean (salt free) chicken stock. I think the added lime juice and fresh herbs would compensate for the flavor :)

      Thanks for the msg!

  3. Pingback: Miến Gà (Vietnamese Chicken Glass Noodle Soup) | Taste Station

  4. Pingback: Diet Buddies: Zero Calorie Shirataki Noodles | The Calorie Cheating Cook

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