Vietnamese Chicken Noodle Soup (Mien ga in 30 minutes)
Vietnamese Chicken Noodle Soup or mien ga is the most underrated Vietnamese noodle soup! Mien ga is Vietnamese glass noodle soup made with bouncy translucent noodles, a flavorful umami rich broth, and shredded chicken. It's light, flavorful and comes together in 30 minutes! Top it with homemade crispy fried garlic and shallots for even more flavor!
Servings: 2
Ingredients
- 3 scallions whites chopped into thirds
- 1 large yellow onion halved
- 6 slices fresh ginger
- 1 32 oz container of chicken broth
- 2 cups water
- 1 ¼ lb chicken thighs
- 1 tablespoon rock sugar
- ⅛ teaspoon turmeric powder
- 1 tablespoon fish sauce
- ½ teaspoon salt plus more to taste
- 2 servings of bean thread or mung bean noodles
- 2-3 shallots thinly sliced
- 1 head of garlic
To garnish
- Scallion greens sliced
- Fresh cilantro chopped
- Black pepper freshly cracked
Instructions
- To a large pot, add chicken thighs, chicken broth, water, rock sugar, turmeric powder, ginger, onion, and green onion whites. Simmer for 20 minutes or until chicken is cooked through.
- While the chicken is simmering, add the garlic to a food processor and pulse until finely chopped.
- To a pan over low heat, add neutral oil. Once it starts lightly smoking, add the garlic and fry until lightly golden.
- Drain the fried garlic through a fine mesh sieve over a heat-safe bowl. Allow the garlic to crisp up and then add it back into the garlic oil. Set aside.
- To the same pan, add more neutral oil. Add sliced shallots and fry until lightly golden. Drain through a fine mesh sieve and set aside.
- Bring a separate pot of water to a boil. Add bean thread noodles and cook until softened and translucent. Drain, rinse and set aside.
- Once the chicken is cooked through, remove onion and ginger from the pot. Skim off any impurities in the broth. Season the broth with fish sauce and salt to taste.
- Remove the chicken, shred it and set aside.
- To assemble, add cooked noodles to a bowl with shredded chicken. Ladle the broth over top and garnish with scallion greens, cilantro, freshly cracked black pepper, fried shallots, and fried garlic with garlic oil.
Video
Notes
- Use fresh aromatics for more flavor.
- Add a little sugar to balance out the umami.
- Use a combination of chicken thighs and chicken breast for a good balance of lean protein!
- Drain the fried garlic and shallots over a fine mesh sieve for the best crispy texture and flavor.
- Rinse the noodles under cold water to stop the cooking and to remove any excess starch.
- Season to taste with fish sauce and salt.
