Vietnamese Mì Gà Soup with Transparent Vermicelli
Recipe by LE RIZ JAUNE
A comforting Vietnamese soup made with chicken thighs, translucent soy vermicelli, grilled onion, ginger, cilantro, chives and fish sauce. Simple, quick and perfect for cool autumn evenings.
EasyVietnameseServes 4
Printable version with shopping checklist
Source Video
27m
Prep
56m
Cook
10m
Cleanup
1h 33m
Total
Cost Breakdown
Total cost:$10.40
Per serving:$2.60
Critical Success Points
- • Grill the onion and ginger to release aromas
- • Simmer the broth uncovered for 30 minutes
- • Cool the chicken in ice water to make it tender
- • Cook the vermicelli only 1 minute to keep its texture
Safety Warnings
- • Watch out for hot oil splatters when frying the shallots
- • Handle the boiling broth with care to avoid burns
- • Cook chicken to an internal temperature ≥75°C
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