Miến Gà

• portioner: 4

Ingredienser

200-300g glass vermicelli, soaked in hot water for 5-7mins then drain

Broth:

1kg chicken thighs, skin on & bone in

1 whole onion, peeled

5 spring onions, whites & greens separated

4 carrots, peeled

A BIG knob of ginger, cut into 4-5 thick slices & smashed

1 tbsp salt

2 tbsp chicken powder

1 tbsp sugar

1 tsp turmeric powder

3L water

fish sauce to taste at the end!

Garlic oil:

¾ bulb garlic, all cloves peeled

150-200ml neutral oil

Pinch of sea salt

Garnish:

Spring onion greens, coriander, crispy fried shallots, garlic oil, optional crispy chicken skin, sliced carrots & freshly cracked pepper

fish out impurities before seasoning

simmer the broth 30mins up to an hour

drain & rinse noodles in cold water

save ur excess chicken skin & crisp it up for a sexy snakkk