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Miến Gà | Vietnamese Chicken Glass Noodle Soup
(0)
30 min
Quick
Knuspr-Küche
Miến Gà ist der wärmende Liebling der vietnamesischen Küche: Zartes, saftig pochiertes Hähnchenfilet trifft auf seidige Glasnudeln, aromatische Shiitake-Pilze und eine herrlich duftende Ingwer-Schalotten-Brühe. Mit frischem Koriander und Limette verfeinert – leicht, bekömmlich und voller Umami!
Preparation method
Preparation
Place the glass noodles in a heatproof bowl, cover with boiling water, and let them soak for about 5 minutes until soft. Then drain, rinse briefly with cold water, and roughly snip shorter using kitchen scissors.
Peel the shallots and cut them into thin rings. Peel the fresh ginger and cut into thin slices. Clean the shiitake mushrooms and slice them. Wash the spring onions: slice the white parts into fine rings and cut the green parts diagonally. Coarsely pick the coriander leaves. Cut the lime into wedges.
Cook Broth & Chicken
In a medium pot, bring the chicken broth to a boil with the shallot rings, ginger slices, shiitake mushrooms, fish sauce, and cane sugar.
Chef's tip
Gently poaching the chicken directly in the seasoned broth keeps the meat incomparably juicy and gives the soup additional aromatic depth.
For an extra crispy texture, you can top the finished soup with a spoonful of crispy fried onions before serving.
35 min
Under an hour
