Miến Gà (Vietnamese Chicken Glass Noodle Soup)

Miến Gà in a bowl surrounded by aromatics in dishes.

5 from 8 votes

Miến Gà (Vietnamese Chicken Glass Noodle Soup)

Miến Gà is Vietnam's version of a classic Chicken Noodle Soup! This recipe comes with a golden broth, is healthy and so easy to make!

Prep Time30

Cook Time1 45

Chicken Stock Time3

Course: Breakfast, Dinner, Lunch, Main Course

Cuisine: Asian, Vietnamese

Servings:

Calories: 436kcal

Author: Jeannette

Ingredients

For The Stock

1 free range chicken
7 1/2 L / 31.7 US cup water
2 1/4 tbsp salt (or to taste)
1 1/2 tbsp chicken bouillon powder
40 g / 0.09 lb ginger
95 g / 0.21 lb rock sugar (or taste)
300 g / 0.66 lb oocyte
5 tbsp fish sauce (or to taste)

For The Organs

200 g / 0.44 lb liver
100 g / 0.22 lb heart
100 g / 0.22 lb gizzard
4 red shallots
1/4 tsp salt (or to taste)
1/2 tsp chicken bouillon powder
1/2 tsp pepper
1/2 tbsp fish sauce
7 tbsp cooking oil

For The Garnish

spring onion
coriander
kaffir lime leaves
3/4 lemon/lime's juice (or to taste)
1/2 tsp salt (or to taste)
1/2 tsp pepper (or to preference)

For The Noodles

1 bag glass noodles (we get it from the Asian supermarket)
water (enough to completely submerge the noodles)

Instructions

Char the onions and ginger on an open flame until they're blackened on the outside. When they start oozing juices, it's time to take them off the heat.
Note: If you don't have access to an open flame, simply use an oven to grill the aromatics or an air fryer. The onions will take about 8 minutes at 180°C/350°F in an air fryer, but make sure to peel the outer skin off first. The ginger will need stay in there for another 3 minutes.
Wash the char off the onions and scrape the black parts off the ginger.
Put the aromatics into the stock and season with chicken bouillon powder and salt.
Rub the chicken inside and out with salt and rinse with cold water to remove any odors. Repeat this 3 times, then bring the broth to a boil.
Tie 2 sprigs of spring onion into a knot, put it into the chicken and dunk the whole bird in.
Lift it up to drain the cooler liquid from its insides and put it back in to cook for 30 minutes or until just cooked. Add the oocyte in as well and season with fish sauce and rock sugar.
Tip: Poke a chopstick through the flesh to check if it's cooked. If it oozes out red liquid, it needs more time in the stock. If clear liquid comes out, it's ready.
Meanwhile, thoroughly wash and clean the organs, then marinate with pepper, salt, chicken bouillon powder and fish sauce. Set them aside as you work on the other ingredients.
Finely chop the red shallots, then pour 5 tbsp oil into a saucepan and brown them on a low-medium heat until golden. Pour the contents into a serving dish for later and save the oil for the organs.
When the chicken is ready, take it out and place it in an ice bath. Rotate every 3 minutes to cool the whole body down. Let the Miến Gà stock simmer on a low heat for another hour.
Take the oocyte out and put them in a bowl.
Shred the chicken into a serving dish.
Add 2 tbsp oil to the saucepan with the red shallot oil and add the organs in to cook on high heat for 3-5 minutes, or until cooked. Pour the organs into a small serving bowl to be eaten later.
Bring a large pot of water to a boil and cook the noodles on high heat for 10 minutes or until al dente. Make sure to stir every 3 minutes to stop it from sticking to the pot's base.
Finely slice the kaffir lime leaves.
To make the dipping sauce, mix the salt and pepper together, then stir in a squeeze of lime/lemon juice to taste. Top with the sliced kaffir lime leaves.
Serve the Miến Gà by layering the toppings over the noodles, pouring hot soup over the top and garnishing with browned onions and the fresh herbs!

Notes

Use meat on the bone. This technique adds more flavor to the Miến Gà broth.
Cook the liver separately. Liver can turn everything gritty and murky, so is best cooked in a separate pan.
Shred the chicken rather than chop. Using the same technique as we do with our Cháo Gỏi Gà, shredding helps to loosen the meat fibres, which means more surface to absorb the dipping sauce and soup aromas.
Some restaurants that serve Miến Gà use glass vermicelli noodles, while others use grean bean threads. At the end of the day, it's up to your preference.
We prefer using whole free range chicken, but it can be substituted for smaller cuts like thighs or breast.
Don't mistake the oocyte for egg yolks. We get them frozen from the butcher and let them thaw as we make the stock.
Organs are entirely optional and the variety is up to personal preference. Our recipe uses chicken organs because it's a chicken noodle soup.
We get all the fresh herbs and aromatics from Asian supermarkets. If you can't find kaffir lime leaves, you can use lemon leaves or skip it altogether.

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