Vietnamese Mì Gà Soup with Transparent Vermicelli
Vietnamese Mì Gà Soup with Transparent Vermicelli is a easy Vietnamese recipe that serves 4. 350 calories per serving. Recipe by LE RIZ JAUNE on YouTube.
Prep: 35 min | Cook: 36 min | Total: 1 hr 26 min
Cost: $10.40 total, $2.60 per serving
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
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
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
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
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
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
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
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
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
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
Dietary info: Gluten‑free (if using rice vermicelli), Low‑fat, High‑protein, low-calorie, low-fat
Allergens: Fish, Soy
Ingredient Substitutions
- Instead of Chicken thighs: chicken breasts
- Instead of Transparent vermicelli (soy): rice vermicelli
- Instead of Fresh ginger: ground ginger
- Instead of Fish sauce (nuoc mam): soy sauce
- Instead of Vegetable oil: peanut oil, sunflower oil
- Instead of Fresh chili or chili flakes: sriracha sauce
Equipment Needed
- Large pot or stockpot
- Small skillet
- Grill or gas flame
- Bowl for soaking vermicelli
- Colander or skimmer
- Chef's knife
- Cutting board
- Wooden spoon or spatula
- Ladle
- Paper towels
- Ice water bowl
Critical Steps — Do Not Skip
- Grill the onion and ginger to release aromas
- Simmer the broth uncovered for 30 minutes
- Cool the chicken in ice water to make it tender
- Cook the vermicelli only 1 minute to keep its texture
Chef Tips from the Video
- Using grilled fresh ginger adds a unique aromatic depth
- Add a splash of lime juice at serving for a touch of acidity
- For a more authentic taste, replace salt with a bit of palm sugar
Troubleshooting
The broth is cloudy
Skim regularly during boiling and avoid covering the pot.
The vermicelli stick together
Rinse immediately in cold water after cooking and toss with a drizzle of oil.
The chicken is dry
Do not let the chicken cook more than 30 minutes and cool it quickly in ice water.
Storage
Refrigerator: Store the broth separately from the vermicelli, 3 days in the refrigerator
Freezer: The broth can be frozen for 2 months, the chicken separately; vermicelli do not freeze well
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- The broth can be prepared the day before and reheated
- The vermicelli can be soaked ahead of time then rinsed in cold water before serving
- Shredded chicken keeps for 2 days in the refrigerator
Last updated: August 20, 2026
