Miến Gà (Vietnamese Chicken Glass Noodle Soup)

Name: Miến Gà (Vietnamese Chicken Glass Noodle Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SOUP:; Hot Water To Rehydrate Noodles; 4 ounces, weight Dried Glass Noodles (also Known As Mung Bean Noodles); 1-1/2 quart Homemade Chicken Stock; 2 Tablespoons Fish Sauce; 1 teaspoon Black Peppercorns; 1 piece Fresh Ginger (1-Inch Long), Peeled; 1 whole Boneless Chicken Breast; _____; FOR GARNISHING:; 3 Tablespoons Chopped Scallions; 2 Tablespoons Cilantro, Chopped; 1 teaspoon Red Chiles, Diced; 4 sprigs Thai Basil; 4 pieces Lime Wedges

Servings: persons

FOR THE SOUP:
Hot Water To Rehydrate Noodles
4 ounces, weight Dried Glass Noodles (also Known As Mung Bean Noodles)
1-1/2 quart Homemade Chicken Stock
2 Tablespoons Fish Sauce
1 teaspoon Black Peppercorns
1 piece Fresh Ginger (1-Inch Long), Peeled
1 whole Boneless Chicken Breast
_____
FOR GARNISHING:
3 Tablespoons Chopped Scallions
2 Tablespoons Cilantro, Chopped
1 teaspoon Red Chiles, Diced
4 sprigs Thai Basil
4 pieces Lime Wedges

1
Fill a large bowl with hot water and add the glass noodles. Soak noodles for at least 15 minutes until they have softened.
2
In a medium-size pot, add chicken stock, fish sauce, peppercorns and ginger. Bring to a simmer and add chicken breast. Continue poaching chicken breast until it is fully cooked, about 8 minutes-depending on size. Remove the chicken breast. Once it's cooled slightly, slice or shred the meat.
3
Turning back to the the broth, skim off any impurities that may have formed. Taste and adjust the seasonings-adding more pepper or a dash of fish sauce as needed. Keep the broth at a low simmer to ensure it stays hot.
4
Drain the glass noodles and add to bowls. Sprinkle with scallions, cilantro, and arrange chicken slices on top. Ladle hot broth over the noodles. Garnish with additional scallions, chilies, basil, and lime.
5
Note: It's important that the broth remain piping hot when it's poured over the noodles. The heat will finish cooking the glass noodles.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE SOUP:, Hot Water To Rehydrate Noodles, 4 ounces, weight Dried Glass Noodles (also Known As Mung Bean Noodles), 1-1/2 quart Homemade Chicken Stock, and more.

Yes, Miến Gà (Vietnamese Chicken Glass Noodle Soup) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!