Miến gà is a Vietnamese chicken glass noodle soup that I never get tired of. It’s a traditional recipe containing tender chicken and gelatinous cellophane noodles (aka glass noodles) bathed in a flavorful broth infused with aromatics and spices from Vietnamese cuisine.
On top of that, this noodle soup is surprisingly easy to make! You can whip up miến gà in about an hour with super-simple steps. So why hesitate? Follow my recipe and make this uplifting noodle soup today!
Things You’ll Love About Vietnamese Miến Gà
If you haven’t tried miến gà before, here are some reasons to give it a try.
The broth, clear and flavorful, is achieved by simmering chicken with fragrant spices, resulting in tender, juicy meat.
Miến (glass noodles) made from arrowroot, mung beans, or rice add a delightful chewiness and are versatile in many Vietnamese dishes.
Vietnamese chicken glass noodle soup is heartwarming, low in calories, rich in protein, and perfect for any occasion. It’s often enjoyed in Vietnam when feeling unwell, providing a healthy and energizing treat.
Miến Gà Cooking Tools
Let’s first take a look at the list of kitchen tools needed for making Vietnamese chicken glass noodle soup.
Ingredients of Miến Gà
After having the right tools, time to get the necessary ingredients. Here is the list:
Directions to Cook Miến Gà
Check out the detailed instructions for making authentic miến gà like locals.
Step 1: Prepare The Vegetables
Separate the white parts and green parts of the scallions. Keep the white parts (scallion roots) intact; you’ll add them to the stock. Mince the green parts.
Cut the onion in half. Thinly slice one half and keep the other half uncut.
Cut half of the ginger into round slices. Julienne the remaining half.
Finely chop the cilantro and laksa leaves.
Step 2: Cook The Broth
Pour the chicken broth into a pot and bring it to a boil. Once the broth comes to a rapid simmer, turn the heat to high. Add the chicken and cook the broth to a rolling boil. Then, skim off the foam and reduce the heat to medium.
Add the uncut onion, ginger slices, and scallion roots to the pot. Simmer for about 30 minutes or until the chicken is cooked. Skim off the foam frequently.
Then, remove the chicken drumsticks from the stockpot. You can either chop them into bite-sized pieces or leave them whole.
Season the broth with 1.5 tablespoons of salt and 1 tablespoon of sugar.
Step 3: Blanch The Glass Noodles
Fill the saucepan with water and bring it to a boil. Cut the heat and blanch the noodles for 3 minutes or until the noodles soften. Drain the noodles.
Step 4: Make The Dipping Sauce
Combine these ingredients:
Stir well, and your dipping sauce is done. You can add a few kaffir lime leaves, but this is completely optional.
Step 5: Serve The Dish
Blanch the bean sprouts, then add them to a bowl with the glass noodles. Place the chicken over the noodles. Pour the broth into the bowl and garnish it with the sliced onion, scallions, cilantro, laksa leaves, julienne ginger, and fried shallots.
Sprinkle a little ground black pepper on top, and enjoy!
Cooking Tips of Miến Gà
Now that you’ve learned the right way to cook miền gà, check out the following tips and tricks to level up your dish further.
How to Store and Make Miến Gà in Advance
Miến gà is a great dish to make ahead, as cooking the broth takes some time. In addition, the broth will even taste better when you reheat it.
If you want, you can cook the chicken and the broth a day in advance and store them in the fridge. Since it only takes about 5 minutes to blanch the noodles, I recommend cooking them right before serving the dish.
For storing leftovers, it’s important to keep the noodles and the broth in different containers to prevent the noodles from getting soggy. The broth and chicken will last about 3 to 4 days when stored in the fridge and up to 3 months if frozen.
Variations of Miến Gà
If you have taken a liking to Vietnamese miến gà, there are a couple of variations that you should try!
FAQs
Last but not least, don’t miss these frequently asked questions to gain a better understanding of this traditional Vietnamese dish!
Warm Up Your Soul With A Bowl of Miến Gà
Vietnamese glass noodle soup with chicken can lift up your mood with its impeccable aroma and delightful broth. The dish is also packed with health-giving ingredients, so don’t hesitate to make it for your loved ones who are feeling down or ill.
What’s your take on today’s recipe? Do you run into any problems while cooking it? Please leave a comment to let me know if there are any improvements I can make in future posts. Also, a like and share would be greatly appreciated. And if you want to learn more tasty Vietnamese dishes, consider subscribing to our Youtube channel!
Miến Gà Recipe (Vietnamese Chicken Glass Noodle Soup)
Equipment
- Saucepan
- Pot
- Sieve
- Ladle
- Chopping Board
- Knife
- Tongs
- Large bowl
Ingredients
Main Ingredients
- 1.1 pounds chicken drumsticks
- 0.88 pounds glass noodles
- Fried shallots
- 1 large onion
- 0.7 ounces ginger
- 1.5 tablespoons salt
- 1 tablespoon sugar
- 1 teaspoon ground pepper
- 4 cups chicken broth
- 1 ounce scallions
- 1 ounce cilantro
- 0.44 pounds bean sprouts
- 1 ounce laksa leaves
- 1 ounce Thai basil
For The Dipping Sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- Juice of half a lime
- 1 chili pepper, minced
Instructions
- Separate the white parts and green parts of the scallions. Keep the white parts (scallion roots) intact. Mince the green parts.Cut the onion in half. Thinly slice one half and keep the other half uncut.Cut half of the ginger into round slices. Julienne the remaining half.
- Finely chop the cilantro and laksa leaves.
- Pour the chicken broth into a pot and bring it to a boil. Once the broth comes to a rapid simmer, turn the heat to high.Add the chicken and cook the broth to a rolling boil. Skim off the foam and reduce the heat to medium.
- Add the uncut onion, ginger slices, and scallion roots to the pot. Simmer for about 30 minutes or until the chicken is cooked.Skim off the foam frequently.
- Remove the chicken drumsticks from the stockpot. You can either chop them into bite-sized pieces or leave them whole.
- Season the broth with salt and sugar.
- Fill the saucepan with water and bring it to a boil. Cut the heat and blanch the noodles for 3 minutes or until the noodles soften.Drain the noodles.
- Combine sugar, salt, minced chili pepper, and lime juice. Stir well, and your dipping sauce is done.You can add a few kaffir lime leaves, but this is completely optional.
- Blanch the bean sprouts, then add them into a bowl together with the glass noodles. Place the chicken over the noodles.Pour the broth into the bowl and garnish it with the sliced onion, scallions, cilantro, laksa leaves, julienne ginger, and fried shallots.Sprinkle a little ground black pepper on top, and enjoy!
Video
Notes
- The total time listed above is based on 4 servings.
- Once you have poured the broth onto the noodles, you should enjoy your dish as soon as possible. Otherwise, the noodles will become mushy.
- Arrowroot glass noodles (miến dông) are the best options for this recipe. However, rice or mung bean glass noodles are great alternatives as well.
- Use bone-in and skin-on chicken for the most flavorsome broth.
- You can try making this recipe with shredded chicken. For this option, I recommend using chicken breasts instead of drumsticks.
Nutrition
Tien – Alden
Content Writer
Expertise
Home Cooking, Recipe Development, Food Editor, Beverage Editor, Cooking-video Maker, Asian Food Content Creator
Education
Saigon Tourism College
Advanced Culinary Workshop, Beijing
Vietnamese Traditional Cooking School
American College of Vietnam
Alden is a skilled chef with expertise in Asian cuisines, known for blending traditional Vietnamese and Chinese cooking with contemporary innovations. Alden’s passion for Asian flavors and her creative approach to both food and beverages inspires fellow chefs and those aspiring to enter the field.