Miến Gà recipe - Vietnamese Chicken Soup
A warm Vietnamese chicken soup that is served with transparent and transparent glass (mung beans) noodles. Originating from the northern part of Vietnam but nowadays it is available all over and in many restaurants across the US too.
Ingredients
- 2 lbs organic free poultry leg, thigh and leg (or any cuts you'd like)
- 1 Tbsp salt to clean
- tap water to clean
NOODLES
- ~12.5 1 oz glass noodles (dry weight) Cellophane noodles also known as beans, mung bean noodles thread. Each bowl needs about 2.5 oz dry weight.
- Filtered water
SOUP BROTH (SCALE A SEASONING IF FOR WATER)
- 8 c of water filtered
- 3 tsp salt
- 3 teaspoons sugar
- 5 TSP monosodium glutamate / MSG
GARNISH
- 1 bunch of cilantro roughly chopped
- 1 bunch of green onions roughly chopped
- 25 red onion cut into thin paper optional
- 5 tbsp deep-fried shallots, if desired
Instructions
- The chicken should be cleaned. Prepare a pot with tap water along with 1 tbsp salt to a simmer, making sure to use enough water to cover the entire chickens you're cooking. When it reaches a boil you can add the chicken to the pot for about 2 to 3 minutes. Remove the water and scrub the chicken with flowing water at the bottom of your sink, using your hands.
- Fill the pot with filtering water to cover the chicken . Then raise the heat up to high. Add salt, sugar , and MSG to the pot in proportion to the amount of water you utilized and, of course, modify according to your preferences. Once the water is at an unbeatable boil, reduce the heat to only high enough to keep it at the temperature at a simmer. The chicken is done when, after cutting, is not pink anymore. Around 30 minutes.
- Make sure you soak enough glass noodles to make five bowls in warm, filtered water for approximately 10 minutes. It is possible to make use of hot water to soak in, and the cooking process will be faster, however you will need to watch it more attentively to determine the degree of doneness you prefer. I prefer them slightly chewy/al dente, however some people like them very soft. Drain and rinse afterward.
- Clean your cilantro and green onion roughly chop to 1/3" long pieces and place in the bowl of garnish. Cut red onion thinly If you're using it, and put it in another bowl.
- When the chicken is completely cooked, drain it of the broth. You can either wash it with water or place it under plastic wrap inside the bowl to keep it from turning brown. When it is cool, you can cut or shred it.
- Put your bowls together in the following order: chicken, noodles boiling hot broth and garnish with a garnish.