Traditional Vietnamese Recipe - Miến Gà (Vietnamese Chicken Glass Noodle Soup)
2kg whole chicken
2 Sprigs of Spring Onion
1 large yellow onion, charred
1 large knob of ginger, charred
2 tablespoon fish sauce
1 tablespoon salt
1 Tablespoon Cracked black Pepper
1 Tablespoon Msg
100g Yellow rock sugar
1 package Vietnamese glass noodles
1 lime cut into quarters
Chopped cilantro and scallions to garnish
2 Red Chili chopped
100g Bean Sprouts to garnish
1 White Onion sliced very finely
Crispy fried shallots to garnish
Char the onions and ginger on an open flame until they're blackened on the outside. When they start oozing juices, it's time to take them off the heat. If you don't have access to an open flame, simply use an oven to grill the aromatics.
Wash the char off the onions and scrape the black parts off the ginger.
Tie 2 sprigs of spring onion into a knot, and place in the cavity of the chicken.
Bring a pot of water to a boil and add the charred onion and, 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 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, pepper, msg, sugar and a handful of fried shallots.
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.
To assemble a bowl, drain the noodles and add them to a bowl. Top with pieces of chicken, chopped cilantro, chopped scallion, bean sprouts, chopped red chili, and more fried scallions. Ladle hot broth over the noodles and serve with a wedge of lime and a sprinkle of cracked black pepper, your favorite chili sauce, and a platter of mixed Vietnamese herbs and sliced white onion.