Vietnamese Chicken And Glass Noodle Soup (Miến Gà)

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

1 whole chicken, about 3-4 lbs (1 ½ to 2 kg) )

8-10 cups water (about 2 liters)

1 small shallot or half an onion

1 knob ginger, about an inch long

1 tbsp fish sauce

1 tbsp salt

1/2 tsp msg (optional)

1 9.6 oz package Vietnamese glass noodles cellophane noodles, mung bean noodles, bean thread noodles, miến)

chopped cilantro and scallion for garnish/to taste

crispy fried shallots to taste

Directions

For the broth

Bring a pot of water or chicken broth to a boil and add a peeled onion or shallot, ginger and the whole chicken. Cook for about 45 minutes at a light simmer until the chicken is cooked through and the thickest part of the thigh reads 165° Fahrenheit or the juices run clear when the chicken is pierced.

Once the chicken is cooked, take it out and let it rest for 20-30 minutes so the meat can cool down and the skin can dry out.

Meanwhile, remove the onion and ginger and season the broth salt, fish sauce, msg and a handful of fried shallots. If you used store bought chicken broth, you may need less fish sauce and salt than the recipe calls for.

Shred the chicken once it is cooled.

For the noodles

To cook the noodles, bring a small pot of water to a boil. Turn off the heat and add a bundle of glass noodles to soak for 10-15 minutes. Soak longer for extra soft noodles.

To assemble a bowl, drain the noodles and add them to a bowl. Top with pieces of chicken, chopped cilantro, chopped scallion and more fried scallions before ladling boiling hot broth on top.

Nutrition

• Serving Size: 1 bowl
• Calories: 506 kcal
• Total Fat: 22.7 g
• Saturated Fat: 6 g
• Cholesterol: 133.3 mg
• Sodium: 1642.9 mg
• Total Carbohydrate: 45.8 g
• Dietary Fiber: 0.3 g
• Total Sugars: 0.5 g
• Protein: 28.6 g