Dinner · 60 min · vietnamese

Mien Ga

Dinner decisions, handled: Mien Ga pairs chicken thighs with glass noodles for a 60-minute Vietnamese dinner.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Chicken thighs
• 8 oz Glass noodles
• 1 oz Dried shiitake mushrooms
• 1/2 cup Dried wood ear mushrooms
• 1 2-inch piece Fresh ginger
• 4 Shallots
• 1/4 cup Fish sauce
• 1 tbsp Rock sugar
• 5 Scallions
• 1/2 cup Cilantro
• 1/4 cup Fried shallots
• 1 Lime
• 1 Red chili

Steps

1. Soak the shiitakes and wood ears in warm water for 30 minutes. Save the shiitake soaking liquid and strain it; it is liquid umami and goes straight into the broth.
2. Poach the chicken in 10 cups of water with the ginger and shallots at the barest simmer, about 170F, for 25 minutes. Never let it boil; boiling tightens the meat and clouds the broth.
3. Lift out the chicken and rest it before shredding. Warm chicken shreds cleanly; cold chicken fights you.
4. Add the mushroom soaking liquid, sliced shiitakes, and wood ears to the broth and simmer 15 minutes. Season with fish sauce and rock sugar until savory with a whisper of sweetness.
5. Soak the glass noodles in warm water until pliable, then blanch 1 minute in boiling water. Keep them out of the main pot; glass noodles left in hot broth turn to mush within minutes.
6. Divide noodles among bowls with shredded chicken and mushrooms, ladle over the hot broth, and finish with scallions, cilantro, fried shallots, lime, and chili.

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