Vietnamese Mì Gà Soup with Transparent Vermicelli

Ingredients

• 4 pieces Chicken thighs (with skin and bone)
• 200 g Transparent vermicelli (soy) (soaked 10 min in cold water)
• 1 large Yellow onion (keep the root to keep the leaves in the broth)
• 2 units Shallots (coarsely chopped after frying)
• 6 cm Fresh ginger (cut in half lengthwise, then grilled)
• 1 bunch Fresh cilantro (chopped)
• 1 bunch Chives (or green onion) (cut into 6 cm sections)
• 2 tablespoons Fish sauce (nuoc mam) (adjust to taste)
• 0.5 teaspoon Salt (for the broth)
• to taste Ground black pepper
• 5 cl Vegetable oil (for browning the shallots)
• 1 teaspoon Fresh chili or chili flakes (optional, for heat)

Instructions

1. Soaking the vermicelli

   Place the transparent vermicelli in a bowl of cold water and let soak for 10 minutes. Drain and set aside.

   Time: PT10M

2. Preparing the aromatics

   Peel the onion keeping the root base. Cut the onion in half. Detach a 6 cm piece of ginger, cut it in half lengthwise. Roughly mince the shallots, cilantro and chives.

   Time: PT15M

3. Grilling the onion and ginger

   Grill the two onion halves and the two ginger pieces directly over the gas flame until lightly charred on each side (about 5 minutes).

   Time: PT5M

4. Preparing the broth

   In a large pot, pour 1.5 L of water, add the chicken thighs, the grilled onion, the grilled ginger and ½ teaspoon of salt. Bring to a boil, skim the foam, then simmer uncovered for 30 minutes.

   Time: PT30M

   Temperature: Ébullition

5. Browning the shallots

   In a small skillet, heat 5 cl of oil over medium heat. Add the minced shallots and sauté, stirring regularly, until golden (≈5 minutes). Transfer to paper towels.

   Time: PT5M

   Temperature: Moyen

6. Cooling the chicken

   After 30 minutes of cooking, remove the chicken thighs and plunge them immediately into an ice water bath for 5 minutes to stop cooking. Drain, debone and shred the chicken.

   Time: PT5M

7. Seasoning the broth

   Remove the onion and ginger from the broth. Add the fish sauce, pepper and adjust salt if needed. Keep the broth warm.

   Time: PT2M

   Temperature: Mantien au chaud

8. Cooking the vermicelli

   Bring a small pot of water to a boil. Submerge the drained vermicelli for 1 minute, then drain again.

   Time: PT6M

   Temperature: Ébullition

9. Assembling the soup

   In each bowl, place a portion of vermicelli, add shredded chicken, pour hot broth, then garnish with chive sections, chopped cilantro, grilled shallots and, if desired, fresh chili or flakes. Stir and enjoy.

   Time: PT5M

   Temperature: Mantien au chaud

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g