Thuy Diem Pham: CHICKEN GLASS NOODLE SOUP MIẾN GÀ

30 minutes

Serves 4

Extracted from One Pan Vietnam by Thuy Diem Pham (Quadrille, RRP £22) Photography © Laura Edwards

Miêʼn gà is a lighter, more delicate broth than the better-known phoʼ gà, yet just as full of flavour. Without the use of heavy spices, the broth remains subtle and refined, allowing the natural clarity to shine. This dish celebrates simplicity: silky, bouncy glass noodles, tender chicken breast, and a clean, comforting broth that soothes with every spoonful. You can easily swap the chicken for pork, salmon or tiger prawns.

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Method

This dish takes 30 minutes, plus marinating time.

Rub 2 teaspoons of the salt onto the skin of the chicken breasts. Add 2 tablespoons of vegetable oil to a large pot over a medium heat. Place the chicken skin-side down in the oil and cook for 8–10 minutes until golden and crisp. Flip and cook for a further 12–15 minutes, or until fully cooked (internal temperature of 74°C/165°F). Remove and set aside to cool, then slice against the grain into pieces 2cm (¾ inch) thick.

Add a little more oil to the pot, if needed. Increase the heat to high and add the ginger and onions. Sear for 4–5 minutes until lightly charred.

Pour in the chicken stock and bring to the boil. Add the fish sauce, sugar, remaining salt and crumbled stock cubes. Skim off any impurities, then reduce to a simmer while you prepare the bowls.

To serve, place a portion of cooked glass noodles into each bowl. Add beansprouts as a base, followed by the sliced chicken on top. Ladle over the hot broth.

Garnish with coriander, a pinch of black pepper and crispy fried shallots. Serve with lime wedges and sliced chillies on the side, and sprinkle with the spring onion.

Make it Veggie
Swap the chicken for tofu, adjusting the seasoning with salt or soy sauce instead of fish sauce, and use veg stock and stock cubes.