Miến Gà (Vietnamese Chicken Glass Noodle Soup)

Ingredients

• 250 g glass vermicelli (soaked in hot water for 5-7 mins then drained and rinsed in cold water)
• 1 kg chicken thighs (skin on and bone in; excess skin trimmed and reserved)
• 3 L water (cold)
• 1 white onion (peeled)
• 5 spring onions (whites and greens separated)
• 4 carrots (peeled)
• 1 knob ginger (cut into 4-5 thick slices and smashed)
• 1 tbsp salt
• 2 tbsp chicken powder (bouillon powder)
• 1 tbsp sugar (palm sugar recommended)
• 1 tsp turmeric powder
• fish sauce (to taste at the end)
• 0.75 bulb garlic (all cloves peeled and blitzed)
• 175 ml neutral oil (for frying garlic)
• pinch sea salt (for garlic oil)
• coriander (fresh, for garnish)
• crispy fried shallots (for garnish)
• black pepper (freshly cracked, for garnish)

Steps

1. 1

   Prepare the chicken by removing the bones from the thighs. Chop off any excess skin and reserve it for later.

2. 2

   Place the chicken thighs and bones into a large stock pot with 3 liters of cold water.

3. 3

   Add the peeled white onion, spring onion whites, peeled whole carrots, and the smashed ginger slices to the pot.

4. 4

   Bring the pot to a simmer. Before adding any seasonings, use a spoon or mesh skimmer to fish out any impurities and foam that rise to the surface to ensure a clear broth.

5. 5

   Season the broth with 1 tablespoon of salt, 2 tablespoons of chicken powder, 1 tablespoon of sugar, and 1 teaspoon of turmeric powder for a golden color.

6. 6

   Simmer the broth for 30 minutes to 1 hour.

7. 7

   While the broth simmers, prepare the garlic oil. Blitz the peeled garlic cloves in a food processor until finely minced.

8. 8

   Heat the neutral oil in a pan over medium heat. Add the minced garlic and a pinch of salt. Fry until the garlic turns a light golden color, being careful not to burn it as it can become bitter.

9. 9

   Drain the garlic through a sieve, catching the oil in a bowl. Let the crispy garlic air out for a few minutes to crisp up further, then add it back into the oil.

10. 10

    Prepare the glass vermicelli by soaking them in hot water for 5-7 minutes. Drain and rinse them in cold water to stop the cooking process.

11. 11

    Optional: Fry the reserved chicken skin in a pan until the fat renders out and the skin is crispy. Season with salt and crumble for a garnish.

12. 12

    Once the broth is finished, remove the chicken thighs and slice them into bite-sized pieces. Remove the carrots and slice them as well.

13. 13

    Taste the broth. If it needs more salt, add fish sauce to taste. If it is too salty, dilute with a little more water.

14. 14

    To assemble, place a portion of noodles in a bowl. Top with sliced chicken, sliced carrots, spring onion greens, and coriander.

15. 15

    Ladle the hot broth over the noodles. Garnish with a generous spoonful of garlic oil, crispy shallots, the optional crispy chicken skin, and freshly cracked black pepper.

Notes

Save your excess chicken skin and crisp it up in a pan for a 'sexy snack' or a crunchy topping for the soup. The turmeric is key for the signature golden shine of the broth.

Nutrition per serving

• main
• soup
• Vietnamese
• chicken
• noodles
• glass noodles
• comfort food
• easy recipe