Vietnamese Chicken And Glass Noodle Soup (Miến Gà)

🧂 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 tablespoon fish sauce
• 1 tablespoon salt
• ½ teaspoon 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

Instructions

• 1 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.
• 2 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.
• 3 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.
• 4 Shred the chicken once it is cooled.
• 5 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.
• 6 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 Info