Miến gà (Vietnamese Chicken Noodle Soup)

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Directions

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• Step 1
  Trim excess skin from the chicken thighs and reserve some for making crispy chicken skin. Peel the whole onion and cut it in half, leaving the halves intact. Separate the white and green parts of the green onions. Keep the whites whole for the broth and finely slice the greens for garnish. Peel the carrots and cut two of them into large chunks for the broth while thinly slicing the remaining two for serving. Cut the ginger into thick slices and smash with the side of a knife to release flavor.
  • 1000 g chicken thighs, skin on & bone in (1000 g)
  • 1 onion, peeled (150 g)
  • 5 stalk green onion, whites & greens separated (50 g)
  • 300 g carrot, peeled (300 g)
  • 10 cm ginger, cut into thick slices & smashed (20 g)
• Step 2
  In a large stockpot, add the chicken thighs, whole peeled onion, green onion whites, chunked carrots, and smashed ginger. Pour in the water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Use a fine mesh strainer or skimmer to remove any impurities that rise to the surface. Add salt, chicken bouillon powder, sugar, and turmeric powder. Simmer gently, partially covered, for 30 minutes to 1 hour, until the chicken is tender and the broth is flavorful.
  • 13 cup water (3000 g)
  • 1 tbsp salt (15 g)
  • 2 tbsp chicken bouillon powder (20 g)
  • 1 tbsp sugar (12 g)
  • 1 tsp turmeric powder (3 g)
• Step 3
  To make the garlic oil: place the thinly sliced garlic in a small saucepan with the neutral oil. Heat over medium-low heat, stirring occasionally, until the garlic turns golden brown and crisp (about 8-10 minutes). Be careful not to burn it. Remove from heat immediately. Strain the garlic through a fine mesh strainer, separating the crispy garlic from the oil. Allow the crispy garlic to cool on paper towels. Return the crispy garlic to the infused oil and add a pinch of sea salt. Set aside.
  • 3/4 bulb garlic, all cloves peeled and thinly sliced (90 g)
  • 3/4 cup neutral oil (175 g)
  • 1/4 tsp salt (1.50 g)
• Step 4
  [Optional] To make the crispy chicken skin: preheat the oven to 180°C (350°F). Lay the reserved chicken skin flat on a parchment-lined baking sheet. Season with a little salt and bake for 15-20 minutes until golden and crispy. Allow to cool, then break into pieces.
• Step 5
  Place the glass vermicelli in a large bowl. Pour hot water over the noodles and soak for 5-7 minutes until tender but still firm. Drain thoroughly and rinse under cold water to stop the cooking process. Drain again and set aside.
  • 250 g vermicelli noodles (250 g)
• Step 6
  Once the broth is finished, remove the chicken thighs from the broth and set aside to cool slightly. Once cool enough to handle, shred the meat into bite-sized pieces, discarding the bones. Strain the broth through a fine mesh strainer into a clean pot, discarding the cooked vegetables. Season the broth with fish sauce to taste and keep warm.
  • 2 1/2 tbsp fish sauce (38 g)
    (to taste)
• Step 7
  Divide the soaked and drained glass vermicelli among serving bowls. Top with shredded chicken and sliced raw carrots. Ladle the hot broth over the noodles and chicken. Garnish with green onion, fresh cilantro, crispy fried shallots, crispy garlic with its oil, optional crispy chicken skin, and freshly cracked black pepper.
  • 1/4 cup cilantro, fresh leaves (13 g)
  • 2 1/2 tbsp fried shallots (18 g)
  • 1/2 tsp black pepper (1.50 g)
    (freshly ground)