Miến gà (Vietnamese chicken glass noodle soup) with Làng So arrowroot glass noodles

Method

1. Prepare chicken and aromatics

   You will need: Chicken, ginger and onion; knife, board and large pot

   Prepare the whole chicken, ginger and onion. Do not rinse raw chicken under running water. Use a separate board and knife, and wash hands and utensils after preparation.

   Tip: Keep the raw-chicken plate separate; do not reuse it for cooked chicken.

   

2. Soak the arrowroot glass noodles

   You will need: Làng So Thanh Tuấn arrowroot glass noodles, clean water and bowl

   Soak noodles in clean water for 3–5 minutes until soft and bendable. Remove when pliable but not mushy; when blanching, taste a strand and stop when just tender.

   Tip: If still firm after soaking, check during cooking instead of extending the soak arbitrarily.

   

3. Cook chicken for the broth

   You will need: Chicken, 8–10 cups water, ginger, onion, fish sauce, salt and large pot

   Add chicken, water, peeled ginger and onion, 1 tbsp fish sauce and 1 tbsp salt to a pot (add 1/2 tsp MSG if using). Bring to a boil, then simmer gently for 40–50 minutes until the thickest thigh part reaches 74°C; skim as needed.

   Tip: Skim for a clearer broth and keep it at a gentle simmer, not a rolling boil.

   

4. Check chicken and shred the meat

   You will need: Cooked chicken, thermometer, clean plate and two forks

   Measure the thickest thigh part without touching bone; chicken should reach 74°C. Transfer to a clean plate, rest 20–30 minutes to cool slightly, then shred into bite-sized pieces.

   Tip: If it has not reached the required temperature, cook longer and recheck with a clean thermometer.

   

5. Cook or blanch the glass noodles

   You will need: Soaked noodles, broth or pot of boiling water and colander

   Bring a small pot of water to a boil, turn off heat and add soaked noodles. Check often, taste a strand and remove when tender but intact. Drain before dividing among bowls.

   Tip: Cook in batches for better texture control and avoid leaving noodles in the pot too long.

   

6. Assemble bowls and add broth

   You will need: Cooked noodles, shredded chicken, hot broth, spring onions and coriander

   Divide noodles and chicken among bowls, add spring onions and coriander, then pour over hot broth. Serve immediately so noodles stay springy rather than softening further.

   Tip: Pour on broth just before serving; add fish sauce or salt at the table if needed.

   

Use a food thermometer to check chicken reaches 74°C. Refrigerate leftovers within 2 hours at 4°C or below.