Photograph of the finished Chicken glass noodle soup

Vietnam · Miến gà

Chicken glass noodle soup

1 hr 30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Glass noodles Glass noodles 11.3 oz
  • Photograph of Whole free-range chicken Whole free-range chicken 1.8 lb
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 1.1 oz
  • Photograph of Wood ear mushrooms Wood ear mushrooms 0.7 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Herbs Herbs 1.4 oz
  • Photograph of Ginger Ginger 1.4 oz
  • Photograph of Dried shallots Dried shallots 2
  • Photograph of Crispy fried shallots Crispy fried shallots 0.7 oz
  • Photograph of Fish sauce Fish sauce 2 ⅔ tbsp
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Boil the chicken with ginger and roasted shallots for 30 minutes, skimming off the foam to keep the broth clear.
  2. 2 Remove the chicken from the boiling water, soak it in ice water for 5 minutes, then shred the meat.
  3. 3 Soak shiitake mushrooms and wood ear mushrooms for 20 minutes, then slice them into strips and add them to the broth.
  4. 4 Season the broth with fish sauce, salt, and a pinch of pepper to taste.
  5. 5 Soak the vermicelli in cold water for 5 minutes, then blanch quickly for 20 seconds until softened.
  6. 6 Place the vermicelli in a bowl, arrange the chicken pieces on top, pour in the broth, and sprinkle with fried onions and herbs.

With an appliance

  • Pressure cooker 1 hr 16 min

    Replace step 1: boiling the chicken under high pressure for 8 minutes, then letting it air dry for 10 minutes; this reduces the cooking time by about 12 minutes, resulting in tender meat and eliminating the need to constantly monitor the foam. The vermicelli noodles should still be blanched separately in step 5 to maintain their chewiness.

Start cooking