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Miến gà
Chicken glass noodle soup
Miến gà: glass noodles in clear chicken broth with herbs and fried shallots
Hanoi eats miến gà on chilly winter mornings and the day after Tết, when every kitchen has chicken broth left from the altar bird. The chewy, translucent mung bean noodles soak up a clean, gingery broth, topped with shredded chicken, spring onion, rau răm and fried shallots; a squeeze of lime and a few slices of chilli finish it at the table. It is light enough for breakfast and gluten free. Chef's tip: soak the noodles and blanch them separately just before serving; cooked in the broth, they drink it all and swell into a soggy tangle.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the broth
- 1 ¾ lb bone-in chicken legsskin removed
- 1 onionhalved and charred in a dry pan
- 1 oz fresh gingersliced and charred
- 2 litres water
- 2 ½ tbsp fish sauce
- 1 tsp rock sugar or sugar
- ½ tsp salt
For the bowls
- 3 spring onionssliced
- 1 handful Vietnamese coriander (rau răm)
- 3 tbsp crispy fried shallots
- ½ tsp black pepper
- 1 limecut into wedges
- 1 red chilli (optional)sliced
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Method
0/6 doneStep 1: Put 1 ¾ lb bone-in chicken legs in a pot with cold 2 litres water, bring to the boil over a high heat and skim off all the grey foam.
8 minStep 2: Add 1 onion, 1 oz fresh ginger, 1 tsp rock sugar or sugar and ½ tsp salt, lower the heat and simmer gently until the chicken reaches 165°F at the bone and pulls away easily.
30 minStep 3: Lift out the chicken, cool slightly and shred the meat, discarding the bones. Strain the broth and season with 2 ½ tbsp fish sauce; keep it at a simmer.
7 minStep 4: Soak 7 oz mung bean vermicelli (miến) in warm water for 10 minutes until pliable, then drain and snip into shorter lengths.
10 minStep 5: Dip portions of noodles in boiling water for 30–60 seconds, just until clear and slippery, and drain into bowls.
2 minStep 6: Top with the chicken, ladle over the hot broth and finish with 3 spring onions, 1 handful Vietnamese coriander (rau răm), 3 tbsp crispy fried shallots and ½ tsp black pepper. Serve with 1 lime and 1 red chilli.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 30 g
- Carbs
- 48 g
- Fat
- 7 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does miến gà take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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