• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Bun Bo Bae

  • Home
  • About
  • Recipe Index
  • Life
    • Travel
    • Reviews
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipe Index
  • Life
  • Privacy Policy
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Chicken » Vietnamese Chicken And Glass Noodle Soup (Miến Gà)

    Vietnamese Chicken And Glass Noodle Soup (Miến Gà)

    Published: Oct 12, 2020 Modified: Oct 12, 2020 by Suzanne Nuyen This post may contain affiliate links · This blog generates income via ads

    Tweet
    Share
    Pin2K
    Share1
    2K Shares
    Jump to Recipe Print Recipe
    Birds eye view of bowl of noodle soup with chicken, scallion, cilantro and fried shallots
    Bowl of noodle soup with chicken, scallion, cilantro and fried shallots
    Bowl of noodle soup with chicken, scallion, cilantro and fried shallots

    Miến gà, or Vietnamese chicken and glass noodle soup, is comfort in a bowl. I love this noodle soup because it comes together fairly quickly compared to other Vietnamese noodle soups. Not only do the noodles cook super quickly, but using a whole chicken creates a flavorful broth without having to simmer any bones for hours at a time.

    Pin Vietnamese Chicken And Glass Noodle Soup (Miến Gà) To Try Later!

    My dad used to cook this dish for me all the time as a kid, especially if I wasn't feeling well. I'm sure it was because it is easy to make and doesn't take as long as pho, but it still always felt special. That's why this dish is a go-to for me during the colder months!

    Use this dish as a jumping off point to make it your own. You can use chicken pieces, like breasts or thighs, to scale down the recipe, or use a different meat all together, like pork riblets. You can use store bought chicken broth to fortify the soup as well. There are many types of miến soups in Vietnam, so the possibilities are vast.

    Jump to:
    • 🍜 Ingredients
    • 🔪 Instructions
    • 💭 Tips and substitutions
    • 🍚 Serving suggestions
    • 🥡 How to store or make in advance
    • 👪 Serving size
    • 📋 Recipe

    🍜 Ingredients

    You will need:

    • 1 whole chicken, about 3 lbs
    • 8-10 cups (2-2.5 liters) of water (you can replace some of the water with store bought chicken broth)
    • 1 small shallot or half an onion (you don't have to be precise, this is just an aromatic for the broth)
    • 1 knob of ginger, about an inch long (another aromatic)
    • 1 tablespoon fish sauce
    • 1 tablespoon salt
    • ½ teaspoon msg (optional)
    • 1 package Vietnamese glass noodles (cellophane noodles, mung bean noodles, bean thread noodles, miến)
    • Chopped cilantro and scallions to taste
    • Crispy fried shallots to taste

    The noodles

    Miến is also labeled cellophane noodles, mung bean noodles/threads, bean threads or bean thread noodles. They are very fine, and when cooked they are slightly translucent rather than an opaque white like vermicelli noodles are. At the grocery stores near me, they often come in this packaging with hot pink mesh.

    If you're buying something labeled cellophane noodles, you'll want to double check that they are made with mung bean starch. There is a Korean type of cellophane noodle made with sweet potato starch, and it has a different texture and won't taste right for miến gà.

    🔪 Instructions

    Bring a pot of water to a boil and add a peeled onion or shallot, ginger and the whole chicken. Cook for about 45 minutes at a light simmer until the chicken is cooked through and the thickest part of the thigh reads 165 degrees Fahrenheit. If you don't have a thermometer, you can cook the chicken until the juices run clear when you pierce it with a skewer. Skim any scum that may rise to the top of the broth while the chicken is cooking.

    Once the chicken is cooked, take it out and let it rest for 20-30 minutes so the meat can cool down and the skin can dry out a little bit. Remove the onion and ginger and season the broth in the meantime with salt, fish sauce, msg and a handful of fried shallots. If you used store bought chicken broth, you may need less fish sauce and salt than the recipe calls for.

    Once the chicken has cooled, shred it by hand.

    To cook the noodles, bring a small pot of water to a boil. Turn off the heat and add a bundle of glass noodles to soak for 10-15 minutes. Some like to eat these noodles al dente but I prefer them super soft. Check on the texture of your noodles as they soak to get the consistency you want.

    To assemble a bowl, drain the noodles and add them to a bowl. Top with pieces of chicken, chopped cilantro, chopped scallion and more fried scallions. Ladle hot broth over the noodles and serve!

    💭 Tips and substitutions

    Using a whole chicken with bones will make the broth more flavorful. If you have leftover bits in the freezer (wings, giblets, etc) feel free to toss them in too. You can use individual pieces of chicken to make less soup, but I wouldn't recommend going boneless or skinless.

    You can replace some of the water with chicken broth to make the broth more flavorful if you are using less chicken. You'll need to scale back on salt and fish sauce depending on how salty your broth is.

    Miến gà is very similar to a dish using regular pasta. If you can't find the noodles, cook this and spoon over elbow macaroni for an equally delicious soup.

    🍚 Serving suggestions

    Instead of shredding the whole chicken, you can chop it up into small pieces. I don't have a cleaver that will cut through bone so I prefer to shred it.

    Miến gà is often served with a salad made with some of the shreeded chicken. Make this Vietnamese Chicken Salad (Gà Bóp) and serve it alongside the noodle bowls for a nice bright accompaniment.

    🥡 How to store or make in advance

    You can freeze the broth and chicken separately after making it. It will keep fresh for about 6 months.

    As with most soups, this will taste better after reheating the next day. So you can make it a day in advance.

    👪 Serving size

    One three pound chicken will make 5-8 bowls depending on how big you make them. I like to add about 3-4 oz of noodles for every bowl, but it's completely up to you.

    📋 Recipe

    Birds eye view of bowl of noodle soup with chicken, scallion, cilantro and fried shallots
    Print Pin
    5 from 6 votes

    Vietnamese Chicken And Glass Noodle Soup (Miến Gà)

    Miến Gà is a super simple, light and delicious noodle soup with chicken. You'll love how light the glass noodles are, and how quickly
    Course Breakfast, lunch, Main Course
    Cuisine Asian, Vietnamese
    Keyword Chicken, Noodles
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 4 people
    Calories 506kcal

    Ingredients

    • 1 whole chicken, about 3-4 lbs (1 ½ to 2 kg)
    • 8-10 cups water about 2 liters
    • 1 small shallot or half an onion
    • 1 knob ginger, about an inch long
    • 1 tablespoon fish sauce
    • 1 tablespoon salt
    • ½ teaspoon msg optional
    • 1 9.6 oz package Vietnamese glass noodles cellophane noodles, mung bean noodles, bean thread noodles, miến)
    • chopped cilantro and scallion for garnish/to taste
    • crispy fried shallots to taste

    Instructions

    For the broth

    • Bring a pot of water or chicken broth to a boil and add a peeled onion or shallot, ginger and the whole chicken. Cook for about 45 minutes at a light simmer until the chicken is cooked through and the thickest part of the thigh reads 165° Fahrenheit or the juices run clear when the chicken is pierced.
    • Once the chicken is cooked, take it out and let it rest for 20-30 minutes so the meat can cool down and the skin can dry out.
    • Meanwhile, remove the onion and ginger and season the broth salt, fish sauce, msg and a handful of fried shallots. If you used store bought chicken broth, you may need less fish sauce and salt than the recipe calls for.
    • Shred the chicken once it is cooled.

    For the noodles

    • To cook the noodles, bring a small pot of water to a boil. Turn off the heat and add a bundle of glass noodles to soak for 10-15 minutes. Soak longer for extra soft noodles.
    • To assemble a bowl, drain the noodles and add them to a bowl. Top with pieces of chicken, chopped cilantro, chopped scallion and more fried scallions before ladling boiling hot broth on top.

    Nutrition

    Serving: 1bowl | Calories: 506kcal | Carbohydrates: 45.8g | Protein: 28.6g | Fat: 22.7g | Saturated Fat: 6g | Cholesterol: 133.3mg | Sodium: 1642.9mg | Potassium: 32.4mg | Fiber: 0.3g | Sugar: 0.5g
    Nutrition Facts
    Vietnamese Chicken And Glass Noodle Soup (Miến Gà)
    Amount Per Serving (1 bowl)
    Calories 506 Calories from Fat 204
    % Daily Value*
    Fat 22.7g35%
    Saturated Fat 6g38%
    Cholesterol 133.3mg44%
    Sodium 1642.9mg71%
    Potassium 32.4mg1%
    Carbohydrates 45.8g15%
    Fiber 0.3g1%
    Sugar 0.5g1%
    Protein 28.6g57%
    * Percent Daily Values are based on a 2000 calorie diet.

    Did you make this recipe? Please tag @BunBoBaeBlog on Instagram or leave a rating or comment on the blog!


    Don't miss a single recipe! Sign up with your email below for recipes in your inbox.


    Loved this recipe? You might also like:

    • Vietnamese Crab Noodle Soup (Bún Riêu)
    • Vietnamese Chicken and Bean Stew (Gà Nấu Đậu)
    • Spicy Vietnamese Beef Noodle Soup (Bún bò Huế)
    • Vietnamese Chicken Curry (Cà Ri Gà)

    Tweet
    Share
    Pin2K
    Share1
    2K Shares
    « Vietnamese Meat Pies (Pâté Chaud or Bánh Patê Sô)
    Carbonnade Flamande (Flemish Braised Short Rib Stew) »

    Reader Interactions

    Comments

    1. Dee

      February 02, 2022 at 4:01 am

      5 stars
      Cooked it, ate it, enjoyed it, will make it again! Thanks Suzanne.

      Reply
      • Suzanne Nuyen

        February 11, 2022 at 3:48 pm

        Thank you so much Dee! I'm glad you enjoyed this recipe!

        Reply
    2. henry

      December 07, 2021 at 8:51 am

      5 stars
      So easy and feels very healthy too.

      Reply
      • Suzanne Nuyen

        December 30, 2021 at 1:48 am

        Thanks so much! I'm glad you like it!

        Reply
    3. Sofia

      June 08, 2021 at 11:16 am

      5 stars
      Hello Suzanne

      Just finished cooking this dish. I'm now about to fry some shallots for the topping. Thank you for sharing the recipe. I'm so looking forward to eating it!

      Reply
      • Suzanne Nuyen

        June 11, 2021 at 3:25 pm

        Thanks Sofia! I hope you enjoyed.

        Reply
        • Sofia

          August 04, 2021 at 6:17 am

          5 stars
          Made this many times now as it's so easy and super delicious. A great recipe, no doubt.

          Reply
          • Suzanne Nuyen

            August 09, 2021 at 12:24 am

            Thanks so much Sofia! So glad you like it. I also love how easy this is.

            Reply
    4. Sofia

      June 06, 2021 at 9:09 am

      Hello

      The photo looks so good and the recipe is fairly easy to follow. I'll make this as this is my sort of food!
      Thank you for sharing the recipe.

      Have a great day ahead!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Suzanne, your Bun Bo Bae. I'm a journalist, professional amateur baker, noodle enthusiast and food photographer living in Washington, DC. My immigrant parents taught me everything I know about Vietnamese home cooking, and now I want to share it with you!

    More about me →

    Newest Recipes

    • Taiwanese Popcorn Chicken (Gà Chiên Lá Quế Đài Loan)
    • Vietnamese Red Rice (Cơm Đỏ)
    • Vietnamese Shaking Beef (Bò Lúc Lắc)
    • Vietnamese Shrimp Toast (Bánh Mì Nướng Tôm)

    Sign up for my newsletter here!

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Accessibility
    • Contact
    • Media Kit

    Newsletter

    • Sign Up! for emails and updates

    As Seen On

    Copyright © 2019 - 2020 Bun Bo Bae

    Copyright © 2023 Bun Bo Bae on the Foodie Pro Theme