Miến Gà (Vietnamese Clear Noodle Soup)
In just about an hour, mien ga, or glass noodle soup, can be made with wonderful aspects like tender chicken, savory broth, and fresh aromatics.
Servings: 4 servings
Calories: 438kcal
Ingredients
- 1 whole chicken including gizzards and backbone (on average about 2 pounds)
- 8-10 cups water
- 1 2- inch piece of ginger peeled
- 1 onion quartered (peel can be left on, it adds a nice color)
- 1 tbsp. salt
- Fish sauce to taste
- Mung bean noodles
- 4 green onions sliced
- Handful of chopped cilantro roughly chopped
Instructions
- 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. One 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.
- 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.
- To prepare mung bean noodles: Place noodles in a heatproof bowl and cover with boiling water. Let sit for 10 minutes and drain.
- Ladle broth into your serving bowls and add noodles, pieces of tender chicken, and sliced green onions and chopped cilantro.
Nutrition
Serving: 1g | Calories: 438kcal | Carbohydrates: 15g | Protein: 45g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Cholesterol: 182mg | Sodium: 2436mg | Fiber: 1g | Sugar: 2g