Chicken Soup with Glass Noodle / Miến Gà

Whenever I think of Chicken Soup for the Soul, what I usually think of is Miến Gà. The broth starts off like any standard chicken stock, but the addition of fish sauce (Dear Mam is my personal favorite brand) is what makes it uniquely Vietnamese. If you’re craving a light yet flavorful Vietnamese dish? Miến Gà, or Vietnamese Chicken Glass Noodle Soup, is the perfect choice! This comforting soup features tender chicken, delicate glass noodles, and a fragrant broth infused with ginger, garlic, and fresh herbs. It’s a wholesome meal that’s both satisfying and easy to prepare. Ideal for a cozy dinner or a refreshing lunch, Miến Gà brings a taste of Vietnam’s comforting flavors right to your kitchen. Give this delicious soup a try and enjoy its delightful simplicity!

Glass noodles are also known as cellophane or bean thread noodles and is typically made with mung bean and potato starch, giving them a bouncy and chewy texture. My preferred method of cooking them, is just letting them sit in hot water for 5 minutes, and letting the broth cook it the rest of the way.

What brings it all together, in my opinion, is rau răm, or Vietnamese coriander, which, right now, is my absolute favorite herb. The earthy, peppery, and fresh notes that it’s able to impart are elite.

Chicken Soup with Glass Noodle / Miến Gà

5.0 from 4 votes

Servings

6-8

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Ingredients

• Broth:

• 6 quarts Water

• 2 lbs Chicken quarter

• 1 lb Chicken breast

• 1 Yellow Onion

• 2 inch knob Ginger

• 1 tbsp Chicken Bouillon

• 3 tbsp MSG

• 4 tbsp Fish Sauce

• 1 inch nub Rock Sugar

• Mushrooms:

• 1 lb Shitake Mushrooms

• 1 tsp Minced Garlic

• 1 tbsp Oil

• Salt and Pepper

• Noodles:

• 16 oz Package of Glass Noodles

• Garnishes:

• Green Onions

• Cilantro

• Rau Răm (Vietnamese Coriander)

• White Onions

• Thai Chili

• Black Pepper

• Fried Shallots

Directions

• Scrub the chicken with kosher salt and rinse it with cold water to help reduce the chickeny odor. Repeat this step 2-3 times
• Char aromatics over an open flame, dry pan, or broil in the oven
• Add chicken and aromatics to a pot of boiling water. Bring it up to a boil and let it simmer covered for 30 minutes. Then, remove the chicken quarters and aromatics, wrap the chicken in plastic wrap, and place it in the refrigerator to cool. Continue to simmer the broth for an additional 30 minutes to 1 hour.
• Thinly slice the shiitake mushrooms and stir-fry them in a hot pan with oil and minced garlic. Season with salt and pepper
• Prepare garnishes, julienne the white onions, and submerge them in cold water to eliminate the raw onion flavor. Cut green onions, cilantro, Vietnamese coriander, and Thai chili
• Cut or shred chicken by hand when it’s cooled
• Soak glass noodles in hot water for 5 minutes, drain, then assemble the bowl by adding broth, shredded chicken, mushrooms, and garnishes

Recipe Video

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