Most people have heard of Pho Ga, but have you heard of it's sister soup, miến gà? Think of it as the easy way to make pho, it is light but still incredibly satisfying. This Mien Ga recipe can be done in just about an hour and you will still get to enjoy all of the wonderful aspects like tender chicken, savory broth, and fresh aromatics. Not to mention mien gà noodles are delicious glass noodles! In fact, this soup can alternatively be called "clear noodle soup" or "glass noodle soup." Keep scrolling to learn more about this miến gà (Vietnamese Clear Noodle Soup) recipe.

mien ga soup in a purple bowl topped with fresh herbs and shredded chicken pieces

After you try this vietnamese glass noodle recipe, you may be looking to try other noodle soups and chicken soup recipes. How about Thai Curry Chicken Noodle Soup, or a more traditional Chicken Noodle Soup. Looking for a vegan option? Try my friend, Emese's Vegan Minestrone Soup.

What is the difference between Miến Gà vs pho gà?

glass noodle soup in a purple bowl on a wooden background

These two vietnamese chicken soup recipes are extremely similar. Both are made from chicken broth, both have lovely aromatics like green onions, cilantro, and ginger, and both have loads of noodles. From what my research has taught me, there are two main differences: the time you allow the broth to simmer and the type of noodle that you use.

For Pho: The broth simmers for many hours. Even once the meat is cooked and removed, the bones go back in to the broth. This creates a very gelatinous bone broth. The noodles used are commonly rice noodles.

For mien ga: This vietnamese clear noodle soup recipe can come together rather quickly and people often have it as a breakfast or lunch. You still simmer the chicken with the bones in, but you don't do so for quite so long. Once the chicken is done cooking, you take it out and let it cool. You do not place the bones back in to simmer for hours more. The noodles are miến noodles, or mung bean noodles. That's how it gets its name!

chicken soup with herbs on top with chopsticks resting on a purple bowl

What are glass noodles?

One of the things that makes this vietnamese glass noodle soup recipe special is mung bean noodles. You may be used to using rice noodles, which are aptly made from rice and are a white color. But there are so many other other noodle options available to use.

Mung bean noodles, or glass noodles, are made from mung beans and potato starch. They are clear, like cellophane glass and have a different texture than rice noodles. They go by different names such as glass noodles, mung bean noodles, cellophane noodles, bean thread noodles, and clear noodles. They are also called vermicelli, which is to say they are very thin, like angel hair pasta. When looking for them at the store, you will most likely find them wrapped in pink mesh packaging.

These vietnamese glass noodles also come bundled in little square nests which makes them super easy to use. You just take them out of the packaging and dunk them in a pot of boiling water and they are cooked in mere minutes. Alternatively, you can place them in a bowl and pour water from a kettle over top of them, and leave them for 10 minutes before draining.

mung bean noodles in a clear glass bowl covered in warm water

I am no expert, nor am I Vietnamese, so feel free to reach out in email if I am incorrect!

Ingredients for Vietnamese chicken glass noodle soup:

One whole chicken, including gizzards and backbone (on average about 2 pounds) Free range chicken is best here, because it is more flavorful and the broth flavor is primarily coming from the chicken. I try to go with a quality brand like Smart Chicken or Foster Farms.
Enough water to cover chicken (about 8-10 cups)
One 2-inch piece of ginger, peeled
One onion, quartered (peel can be left on, it adds a nice color)
One tablespoon salt
Fish sauce, to taste
Mung bean noodles
4 green onions, sliced
Handful of chopped cilantro, roughly chopped

How to make miến gà:

whole chicken covered in water with the gizzards on top in a big pot

cooked whole chicken in a big pot on the stove

Begin by placing chicken, gizzards, and backbone in a large pot.

Cover with water and add in tablespoon of salt.

Bring up to a boil. Once it is boiling, skim away any of the scum that forms on top of the broth.

Once you're done skimming, reduce the heat to medium low until chicken is cooked through. This should take about 45 minutes. You will know the chicken is done when you pierce it and the juices run clear. You can also temp the chicken and it should reach 165 degrees.

Skimming off the foam from the broth is an important step because it ensures a crystal clear broth.

Once chicken is cooked, remove from broth and set to the side.

Once cooled, sliced or pull meat off the bones.

Strain out onion and ginger pieces from the broth.

Taste your broth and season as necessary with fish sauce.

Ladle broth into your serving bowls and add noodles, pieces of tender chicken, and sliced green onions and chopped cilantro.

mien ga with herbs and chicken in a purple bowl on a wooden background with additional ingredients scattered around

How to cook mung bean noodles

Place noodles in a heatproof bowl and cover with boiling water. Let sit for 10 minutes and drain.

What goes on top of Miến Gà, or vietnamese clear soup?

Everyone has their different preferences, but some common toppings for Miến Gà are:

cilantro
green onions
crispy fried onions
shiitake mushrooms
fish sauce
lime

You may even choose to make this a spicy glass noodle soup and add a dash or sriracha or sambal oelek.