Miến gà (chicken soup with glass noodles)

A light Vietnamese chicken soup with translucent, slippery glass noodles, shredded chicken and mushrooms. Quicker and simpler than phở, an everyday home soup.

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Method

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1. Char the onion and ginger in a dry pan or over a gas flame, and scrape off the burnt parts.
2. Bring the chicken to the boil in cold water, skim off the foam, then add the onion and ginger, and simmer over low heat for 40 minutes, until the meat is tender. ⏱ Timer: 40 min
3. Remove the chicken, let cool, pull the meat off the bone, and shred into thin strips. Strain the broth.
4. Season the broth with the fish sauce, sugar and salt, add the mushrooms, and cook for 5 minutes. ⏱ Timer: 5 min
5. Soak the glass noodles in lukewarm water for 10 minutes, drain, then dip in a strainer into the hot soup for 1 minute per portion. ⏱ Timer: 10 min
6. Place the noodles in bowls, top with the chicken and mushrooms, pour over hot broth, and serve sprinkled with spring onion, coriander, fried shallots and pepper, with lime and chilli.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Don't cook the glass noodles in the soup, as they'll soak up the broth and fall apart.
• Also popular made with duck (miến vịt).

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