glass noodles – Known as miến in Vietnamese, these are also known as cellophane noodles or bean vermicelli. These are called glass noodles because you can see through them while cooking. To cook glass noodles, boil them in a saucepan of water for about two minutes.
Because the noodles are so thin, sometimes there is no need to cook them separately. To cook, simply add to hot broth. Unlike rice noodles, these noodles won’t cloud or thicken the broth. They can also withstand the heat better and don’t break apart as easily.
The glass noodles I use (pictured above) are the same ones I add to spring rolls (Chả Giò). These glass noodles are the most popular in Vietnamese cuisine. They are made primarily from mung bean starch with a mix of potato, tapioca, and pea starches for chewing. There are other varieties of glass noodles made from other tubers like arrowroot and sweet potato that are more common in other cuisines, but you can use them here as well.
aromatics – Yellow onions, shallots, ginger and coriander seeds. These add fragrance and a subtle sweetness needed to create a flavorful broth. If you don’t have yellow onions, use shallots instead, or a combination of both. If you don’t have cilantro seeds, which are the cilantro seeds, use a bunch of fresh cilantro, a sprig of cilantro roots, or a combination of all. Use what you have.
Spices – Turmeric powder, fish sauce, salt, rock candy, MSG and chicken bouillon powder.
toppings – Spring onions or scallions, cilantro, fried shallots, ground black pepper, chilies for a tangy kick, and limes.
Optional ingredients
Ovum or unlaid chicken eggs – These are the undeveloped yolks found in immature chicken eggs. You can find them in most Asian supermarkets. They give the noodle soup a rich and creamy component. If you use them, add them towards the end of the hot broth to avoid overcooking.
Dried Shiitake Mushrooms – Shiitake mushrooms are optional but add a natural and earthy umami to the broth. Use only a little so as not to overwhelm the broth. I like to use dried shiitake mushrooms. Rehydrate with hot water. Squeeze out excess water and cut into thin slices.
How to make Miến Gà
Step 1: Toast the flavors
Roasting the flavorings is optional. The roasting deepens the flavor of the broth and adds a subtle kick of smokiness. In Vietnam, the flavorings are roasted over an open flame because there is no oven in Vietnam.
If you’re in the States, roast in the oven to avoid too much charring. Place the yellow onions, shallots and ginger first on the highest tray in the toaster oven and grill at 250F for 15 minutes.
The smaller spices like coriander seeds are traditionally dry roasted in a pan. But why use another pan for washing? Simply put the coriander seeds on the tray and fry with the other spices for another 3-5 minutes. It should be done around the same time.
If you’re short on time, skip the frying. As already mentioned, the smokiness is quite subtle.