Miến Gà - Vietnamese Chicken Soup w/ Glass Noodles

Method6 steps · about 48 min

1. 1

   Step 1: Clean the chicken. Bring a pot of tap water and 1 tbsp salt to a boil, using enough to cover all the chicken you're using. Once it hits a boil, add the chicken for about 2-3 minutes. Discard the water and scrub the chicken under running water in the sink with your hands.

   Briefly blanch chicken · 3 minUses 2 lb chicken legs and thighs · 1 tbsp salt (for cleaning) · tap water (for cleaning)

2. 2

   Step 2: Put the briefly blanched, rinsed chicken in the pot with about 8 cups filtered broth water, enough to cover it. Add the separate 3 tsp broth salt, 3 tsp sugar and ½ tsp MSG, adjusting proportionally if the water volume changes. Bring to a boil, then lower to a gentle simmer. Begin checking around 30 minutes and cook until the thickest chicken reaches 165°F (74°C), away from bone.

   Simmer chicken · 30 minUses 8 cup filtered water · 3 tsp salt · 3 tsp sugar · .5 tsp monosodium glutamate / MSG · two pounds chicken boiled two to three minutes in cleaning water and salt, then drained/rinsed

3. 3

   Step 3: Soak the glass noodles (12.5 oz) for five bowls in separate warm filtered water about 10 minutes, until tender to your liking. Hot water can soften them faster, so check more closely if using it. Rinse and drain once done.

   Soak glass noodles · 10 minUses 12.5 oz glass noodles · filtered water

4. 4

   Step 4: Wash your cilantro (1 bunch) and green onion (1 bunch), roughly chop into 1/3" long pieces and add to a garnish bowl. Thinly slice red onion (0.25) if you're using it and add to a separate bowl.

   Uses 1 bunch cilantro · 1 bunch green onions · 0.25 red onion

5. 5

   Step 5: Once the chicken is fully cooked, remove it from the broth and either rinse it or cover with plastic wrap in a bowl to prevent it from discoloring. Once it cools you can shred or chop it.

   Uses chicken simmered in seasoned broth about thirty minutes and checked 165°F before removal

6. 6

   Step 6: Divide the tender drained noodles among five bowls, add shredded cooked chicken and ladle boiling-hot seasoned broth over them. Top with chopped cilantro, green onions, optional thin red onion and optional ready-fried shallots.

   Uses 5 tbsp deep fried shallots (optional) · broth made from eight cups water with broth salt, sugar and MSG, reheated to boiling for assembly · dry noodles soaked until desired tenderness, rinsed and drained for five bowls · cilantro, green onions and optional paper-thin red onion prepared separately · cooked broth chicken covered while cooling enough to handle, then shredded or chopped