Mien Ga: Vietnamese Glass Noodle Chicken Soup

Why You’ll Love This Recipe

• Clean, gingery broth that is soothing yet deeply flavorful.
• Light but satisfying: tender shredded chicken, springy glass noodles, and silky wood ears.
• Weeknight-friendly technique with clear, precise times for fuss-free results.
• Customizable at the table with lime, white pepper, and fresh herbs.

Grocery List

• Produce: Fresh ginger, yellow onion, scallions, cilantro, lime
• Dairy: None
• Pantry: Bone-in chicken breasts, dried mung-bean glass noodles (miến), dried wood ear mushrooms, fish sauce, kosher salt, rock sugar or white sugar, white pepper

Full Ingredients

Aromatic Poaching Broth

• 1.5 lb (680 g) bone-in, skin-on chicken breasts
• 8 cups (1.9 L) cold water
• 3-inch (50 g) piece fresh ginger, sliced into 6 coins and lightly smashed
• 1 medium yellow onion, halved (peel left on to help clarify)
• 1/2 cup loosely packed cilantro stems
• 2 Tbsp fish sauce
• 1 1/2 tsp kosher salt
• 1 tsp rock sugar or white sugar

Noodles and Toppings

• 5 oz (140 g) dried mung-bean glass noodles (miến)
• 1 oz (28 g) dried wood ear mushrooms
• 4 scallions, thinly sliced (whites and greens separated)
• 1/4 tsp ground white pepper
• 1 Tbsp fish sauce, or to taste (for finishing the broth)
• 1 lime, cut into wedges
• Optional for serving: fresh cilantro leaves, fried shallots, sliced fresh red chili

Step-by-Step Instructions

Step 1: Rehydrate mushrooms and soak noodles

Place the dried wood ear mushrooms in a heatproof bowl and cover with very hot water. Soak for 20 minutes until plump; drain, rinse, and slice thin. In a separate bowl, cover the glass noodles with hot tap water and soak for 10 minutes to soften. Drain and set aside.

Step 2: Build the gingery poaching broth

In a medium stockpot, add the water, chicken breasts, ginger, onion, cilantro stems, fish sauce, salt, and rock sugar. Bring just to a bare simmer over medium heat, 12–15 minutes. Aim for 185–190°F with only small, lazy bubbles. Skim any foam for a clear broth.

Step 3: Poach the chicken gently

Maintain the broth at 185–190°F and poach the chicken for 25–30 minutes, turning once, until an instant-read thermometer inserted into the thickest part reads 165°F. Avoid boiling, which can cloud the broth and toughen the meat.

Step 4: Shred chicken and clarify broth

Transfer the chicken to a plate and cool 10 minutes. Remove and discard skin and bones, then shred the meat into bite-size strips. Strain the broth through a fine-mesh sieve into a clean pot. Stir in 1 Tbsp fish sauce and the white pepper; taste and adjust salt or fish sauce as needed.

Step 5: Blanch wood ears and keep broth hot

Bring the strained broth back to a gentle simmer. Add the sliced wood ear mushrooms and simmer for 1 minute; remove with a slotted spoon and reserve. Keep the broth at a low simmer so it is piping hot for serving.

Step 6: Cook the noodles just before serving

Bring a separate pot of water to a boil. Add the soaked glass noodles and cook for 20–30 seconds until translucent and springy. Drain well. Divide the noodles among 4 warmed soup bowls. Keeping noodle cooking water separate helps maintain a pristine, clear broth.

Step 7: Assemble and finish with lime

Top noodles with shredded chicken, wood ear mushrooms, and the scallion whites. Ladle 2 cups of hot broth into each bowl. Garnish with scallion greens and cilantro leaves if using. Serve immediately with lime wedges; squeeze lime over the bowl to brighten the gingery broth just before eating.

Pro Tips

• For the clearest broth, start with cold water, keep the poach at 185–190°F, and skim often.
• Soak glass noodles before the brief blanch to prevent overcooking and sogginess.
• Warm the bowls with hot water first; hot bowls keep the noodles springy and the broth steamy.
• Use a good Vietnamese-style fish sauce; its aroma and salinity carry the simple broth.
• Season in the pot until it tastes balanced, then let diners finish with lime and a pinch more white pepper at the table.

Variations

• Rotisserie Shortcut: Use 12 oz (340 g) shredded rotisserie chicken; simmer the broth aromatics in 6 cups low-sodium chicken stock for 20 minutes, then strain.
• Lemongrass Lift: Add 2 lightly smashed lemongrass stalks to the broth for citrusy perfume; remove before serving.
• Mushroom-Forward: Double the wood ear mushrooms and add 4 oz (115 g) sliced shiitakes; keep chicken quantity the same for extra umami.

Storage & Make-Ahead

Refrigerate broth, chicken, and noodles separately for the best texture. Broth keeps 4 days in the fridge or 3 months frozen. Reheat broth gently to a simmer (about 190°F). Noodles keep 2 days; refresh by dipping in boiling water for 10–15 seconds. Shredded chicken keeps 3–4 days; warm briefly in the broth just before serving.

Nutrition (per serving)

Approximate: 320 calories; 28 g protein; 8 g fat; 35 g carbohydrates; 1 g fiber; 900 mg sodium. Values will vary with fish sauce brand and exact chicken cut.