This comforting Vietnamese chicken and glass noodle soup, or mien ga, features tender shredded chicken, springy glass noodles, and fresh herbs in a rich, savory chicken broth.
This comforting Vietnamese chicken and glass noodle soup, or mien ga, features tender shredded chicken, springy glass noodles, and fresh herbs in a rich, savory chicken broth.
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
Growing up, whenever my mom heard a sneeze in the house, she would make her famous mien ga, or Vietnamese chicken glass noodle soup. This Vietnamese soup is made with an entire chicken, ginger, onion, and carrots simmered together to create a savory, aromatic broth. Season it with a splash of fish sauce, sugar, and salt at the end for the perfect sweet-and-savory balance. My favorite part is garnishing it with the crispy fried shallots and a handful of fresh herbs.
What I love most about this mien ga recipe is how easy it is to make. This recipe develops a flavorful chicken broth in under an hour, which is fast for a Vietnamese soup recipe. Serve it with glass noodles and a side of nuoc mam gung (Vietnamese ginger fish sauce) to dip your chicken for the ultimate comfort meal.
You can find all the ingredients for this mien ga recipe at your local Asian grocery store. Full measurements and links to everything I used are in the recipe card below.
Whole Free Range Chicken: I recommend using a whole free range chicken with the skin and bones intact. The bones create a rich, broth while the skin protects the meat and keeps it tender and juicy.
Yellow Onion and Ginger: are the main aromatics that add sweetness and warmth to the broth.
Carrot: this is my moms secret ingredient that creates a naturally sweet chicken broth.
Salt: enhances the flavors of the chicken and aromatics.
Chicken Bouillon Powder: this is my secret ingredient that enhances the chicken broth without having to simmer for hours.
Sugar: balances the saltiness of the other ingredients.
Black Pepper: adds a subtle warmth and peppery flavor.
Fish Sauce: adds a savory, umami-rich flavor for a Vietnamese soup’s signature depth.
Bowl
Mung Bean Glass Noodles: also called cellophane noodles, bean thread noodles or mien. These thin noodles are translucent when cooked and have a slightly chewy texture. These differ from Korean sweet potato glass noodles, which are thicker.
Cilantro, Green Onion, Rau Ram: fresh herbs add bright, aromatic finish to the soup.
Fried Shallots: adds a savory crunch and flavor.
Lime Wedges: a fresh squeeze of lime juice brightens the Vietnamese chicken glass noodle soup.
Variations and Customizations
Vermicelli: if you cannot find mung bean noodles, vermicelli noodles work well too.
Chicken thighs and drumsticks: instead of a whole chicken, you can substitute bone-in, skin on chicken thighs or drumsticks up to 3 lbs.
Mushrooms: for added umami flavor and texture, add rehydrated, thinly sliced wood-ear mushrooms to the broth.
Spicy: you can make your Vietnamese chicken glass noodle soup spicy with Thai chili peppers, chili oil, or sriracha.
How to Make
Here are the step-by-step instructions with photos for how to make this mien ga recipe.
In a stockpot, add a whole chicken, onion, ginger, carrot, salt, chicken bouillon powder, sugar and 10 cups of water. Bring to a gentle boil. Skim the scum off the surface.
Once it reaches a boil, lower the heat, cover and gently simmer for 45-55 minutes.
Remove the chicken and let it cool. Then shred the chicken.
Remove the vegetables and discard.
Lastly, add the black pepper and fish sauce. Taste and adjust the seasonings as needed.
Bring a pot of water to a boil and cook the glass noodles according to the package instructions. Drain and rinse with cold water.
Divide the noodles into bowls, top with chicken, cilantro, green onion, Vietnamese coriander, and fried shallots, and ladle the hot chicken broth over the bowls. Serve the Vietnamese chicken glass noodle soup with lime wedges.
What I Learned Testing This Recipe
Gently poach the chicken. I’ve learned that low and slow is key to juicy, tender, poached chicken. Avoid boiling the chicken because that could make the meat dry and tough.
Broil the onions and ginger for added char flavor. As in my pho ga (Vietnamese chicken pho) recipe, broil the onions and ginger until charred along the edges to add depth to the broth.
For a more flavorful chicken broth. After shredding the chicken, return the bones and carcass to the broth and simmer for 15 more minutes while you prepare the noodles. I found that this adds extra chicken flavor while recycling the bones.
Pour the broth through a fine-mesh sieve. Before serving Vietnamese chicken glass noodle soup, I like to strain the broth through a fine-mesh sieve to catch any impurities or vegetable bits still floating around. This is optional and is purely for presentation.
Cook the glass noodles separately. The glass noodles absorb a lot of liquid as they sit. Cooking them separately prevents them from soaking up too much of the broth.
Taste and adjust. Once the broth is complete, taste and adjust the fish sauce, salt, and chicken bouillon powder as desired.
Storage Instructions
Mien ga is best served immediately. I recommend storing the chicken broth, shredded chicken, and cooked glass noodles separately. This prevents the noodles from absorbing too much liquid and becoming mushy.
Reheat: add the chicken broth and chicken to a saucepan over medium heat and bring to a simmer. Place the glass noodles into a serving bowl and ladle the hot broth over them. If the noodles hardened in the refrigerator, quickly blanch them in hot water to loosen.
Freeze: The broth and chicken can be frozen in separate containers in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
What to serve with
Mien ga is a delicious meal on its own, served with fresh herbs, lime wedges, and fried shallots. I also like to serve it with a side of nuoc mam gung (Vietnamese Ginger Fish Sauce) to dip the chicken in.
What is the difference between glass noodles and rice vermicelli noodles?
Mien noodles are made from mung bean starch, which becomes translucent when cooked, and have a slippery, chewy texture. These are the same noodles that I used in my Thai glass noodle stir-fry (Pad woon sen). Rice vermicelli noodles, aka bun, are made from rice flour and remain opaque after cooking.
Can I use other cuts of chicken instead of a whole chicken?
Yes! You can use bone-in, skin-on chicken thighs, drumsticks, or wings instead of an entire chicken. However, if you use less chicken, you may need to use less water or add more chicken broth for added flavor.
Can I make this Vietnamese chicken glass noodle soup ahead of time?
Yes! You can easily make the broth and chicken ahead of time. Store the broth and the chicken in separate airtight containers in the refrigerator. When you’re ready to serve, cook the noodles and add fresh garnishes.
Make the chicken broth. In a large stockpot, add the whole chicken, onion, ginger, carrot, salt, chicken bouillon powder, sugar, and 10 cups of water. Bring to a gentle boil over medium-high heat and skim off any foam that rises to the surface.
Simmer the chicken. Once it reaches a boil, lower the heat to low, cover, and gently simmer for 45-55 minutes or until the thickest part of the chicken reaches an internal temperature of 165 F (74 C).
Remove the chicken. Carefully remove the chicken and let it cool. Then shred the chicken into bite-sized pieces.
Remove the vegetables. Remove the onion, ginger, and carrot. Discard.
Season the broth. Lastly, add the black pepper and fish sauce. Taste the broth and adjust the seasonings as needed.
Cook the glass noodles. Bring a pot of water to a boil over high heat. Cook the glass noodles according to the package instructions until translucent and tender, about 3-5 minutes. Drain and rinse under cold water.
Serve. Divide the noodles into serving bowls, top with shredded chicken, cilantro, green onion, Vietnamese coriander, and fried shallots, and ladle the hot broth over the bowl. Serve with lime wedges and enjoy!
Notes
See the What I Learned Testing This Recipe section for more guidance.
Rate & Review What did you think of this recipe?