Miến Gà (Vietnamese Chicken Glass Noodle Soup)

Ingredients

• 500g (1.1 lb) chicken breast and thigh, boneless and skinless 500g (1.1 lb) chicken breast and thigh, boneless and skinless
• 100g (3.5 oz) glass noodles 100g (3.5 oz) glass noodles
• 1 liter (4 cups) chicken stock 1 liter (4 cups) chicken stock
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro and green onions, chopped (for garnish) Fresh cilantro and green onions, chopped (for garnish)
• Crispy fried shallots (for garnish) Crispy fried shallots (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 5g (1g saturated)
• Carbohydrates: 20g (2g sugars)
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced ginger, and sauté until fragrant.
2. 2.
   Add the chicken breast and thigh to the pot and cook until lightly browned on all sides.
3. 3.
   Pour in the chicken stock and bring to a boil. Reduce the heat to low and let it simmer for 20 minutes, or until the chicken is cooked through.
4. 4.
   Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
5. 5.
   Return the shredded chicken to the pot and add the sliced onions, fish sauce, soy sauce, sugar, salt, and pepper. Simmer for an additional 10 minutes to allow the flavors to meld together.
6. 6.
   Meanwhile, soak the glass noodles in hot water for about 5 minutes or until they become soft and translucent. Drain the noodles and set aside.
7. 7.
   To serve, divide the glass noodles among serving bowls. Ladle the hot soup over the noodles, making sure to distribute the chicken and onions evenly. Garnish with fresh cilantro, green onions, and crispy fried shallots. Serve with lime wedges on the side.

Treat your ingredients with care...

• Glass noodles — Be careful not to over-soak the glass noodles, as they can become mushy. Follow the package instructions for the best results.
• Chicken breast and thigh — To ensure tender and juicy chicken, avoid overcooking. Remove the chicken from the pot as soon as it is cooked through.

Tips & Tricks

• For a spicier kick, add a few slices of fresh chili pepper to the soup while simmering.
• Customize the toppings by adding bean sprouts, Thai basil, or sliced jalapeños for an extra burst of flavor.
• If you prefer a clearer broth, strain it before adding the shredded chicken and onions.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or chicken stock to maintain the soup's consistency.
• Adjust the seasoning according to your taste preferences by adding more fish sauce, soy sauce, or lime juice.

Serving advice

Serve Miến Gà hot, garnished with fresh herbs, crispy fried shallots, and lime wedges. It pairs well with steamed jasmine rice or crusty French bread.

Presentation advice

To enhance the presentation, arrange the glass noodles neatly at the bottom of each bowl before ladling the soup over them. Sprinkle the garnishes evenly on top for an appealing visual contrast.