Glass Noodle Soup with Chicken

Name: Glass Noodle Soup with Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Vietnamese
Ingredients: 1 tbsp (15 ml) salt, plus more for the chicken and to taste; 1 tbsp (15 ml) salt, plus more for the chicken and to taste; 1 scallion; 4 slices ginger (cut lengthwise into ⅛-in-thick, or 3 mm, slices), divided; 2 small yellow onions, peeled and halved, divided; 6 shallots (3 kept whole and 3 thinly sliced), divided; 5 coriander roots; 1 set chicken internal organs (liver, heart, gizzard), rinsed and thinly sliced (optional); 1 set chicken internal organs (liver, heart, gizzard), rinsed and thinly sliced (optional); 1 set chicken internal organs (liver, heart, gizzard), rinsed and thinly sliced (optional); 1 set chicken internal organs (liver, heart, gizzard), rinsed and thinly sliced (optional); ½ tsp fish sauce, plus more for serving (optional); ½ tsp black pepper, plus more to taste (optional); ½ tsp chicken stock powder, plus more to taste (½ tsp is optional); 1 tsp minced shallot (optional); 3 kaffir lime leaves, rolled and sliced into fine threads; Sugar, to taste; 1 tbsp (15 ml) vegetable oil; 14 oz (400 g) glass noodles, soaked in warm water for 10 minutes and drained; 14 oz (400 g) glass noodles, soaked in warm water for 10 minutes and drained; ½ cup (30 g) chopped Vietnamese mint; 1 lime, cut into wedges, for serving; 3 bird’s eye chili peppers, thinly sliced on the bias, for serving

Preparation info

Yield:
4
servings

Difficulty
Easy
Ready in
1 hr 20

Appears in

Simply Pho

By Helen Le

Published 2017

About

This soup (miến gà) is simple to cook and doesn’t require too many herbs or sauces. It is a hearty noodle soup I like to prepare for breakfast on the weekend. The internal organs that come with a fresh chicken are a treasure. What a waste if you throw them away. Stir-fry them for the soup; you won’t believe the depth of flavor!

Ingredients

Asia
Vietnam
Noodles
Soup
Breakfast
Gluten-free

Ingredients

Method