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Vietnamese Chicken and Glass Noodle Soup | Mien Ga
Ingredients
  • subheading: Broth:
  • 1 whole chicken
  • ¼ lb chicken hearts (optional)
  • ¼ lb chicken gizzards (optional)
  • 1 onion; charred, skinned & halved
  • 1 (4”) ginger root; halved lengthwise, bruised, charred & skinned
  • 1 qt poultry stock or ½ tbsp bouillon
  • ¼ c fish sauce or more to taste
  • 1 tsp rock or granulated sugar or more to taste
  • subheading: Accompaniment:
  • 1 to 2 pkgs glass noodles (I like it medium thickness for this dish, like the width of thin spaghetti), cooked al dente
  • subheading: Toppings:
  • 1 (8 ozs) can bamboo shoots, drained (optional)
  • ½ c shiitake or wood ear mushrooms, reconstituted as needed & sliced
  • subheading: Garnishes:
  • chopped scallion
  • fried shallots
  • finely chopped culantro or cilantro
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