Vietnamese Chicken Noodle Soup…..what could be more comforting?
Cultures all around the world have their own spin on this soul warming dish. For the Vietnamese Food, we have at least two versions - Phở Gà and Miến Gà.
Phở Gà is the lighter alternative to the traditional beef Phở and follows a similar cooking method. Due to the slow simmering process of the broth and spices, it takes me a couple of hours to complete a quality Phở Gà. Miến Gà offers a lighter broth and is served with glass noodles (Miến). White on Rice Couple gives a great overview of Miến.
Both soups are delicious–especially on cold days. However, I find myself making Miến Gà more often. My version of Miến Gà can be done in a quick 20 minutes. In addition, you can tailor the ingredient amounts to make anywhere from 1 to 8+ bowls. Whereas with Phở Gà, you need a couple hours (at least) and are committed to a huge pot of it!
The key to Vietnamese Chicken Glass Noodle Soup (Miến Gà) is homemade chicken stock—something I almost always have on hand. That combined with a splash of what I call “Vietnamese Liquid Gold” and you will have a wonderful and clean broth for your Miến Gà.
Wondering what Vietnamese Liquid Gold is? Nước Mắm (fish sauce), OF COURSE!
Serve your Vietnamese Chicken Glass Noodle Soup (Miến Gà) with fresh herbs (cilantro, Thai Basil), a few slices of red chilies, and a squeeze of lime. The herbs, spice, and the tiny bit of citrus perfectly rounds out the flavors. This type of balance is the quintessential foundation in Vietnamese Cuisine.