Miến Gà (Vietnamese Chicken Soup)

配料

200-300g glass vermicelli

Broth:

1kg chicken thighs, skin on and bone in

1 whole onion, peeled

5 spring onions, white parts (save green parts for garnish)

4 carrots, peeled

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

Seasonings for broth:

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

步骤

Add all broth ingredients to a pot and let simmer for 30 mins to 1 hour. Fish out impurities before seasoning.

For garlic oil:

Add oil to a pan and heat on medium. Put garlic choices in a processor and mince, or mince by hand. Add to oil with a pinch of salt and cook until lightly golden. Separate oil and garlic, but save the oil!

Let garlic pieces air out and crisp up for a few minutes then add back to oil.

Soak noodles in hot water for 5-7 mins then drain and rinse noodles in cold water.

Add noodles to a bowl and then top with broth.

Finish dish with desired toppings.