A delicious Vietnamese chicken glass noodle soup (Mien Ga) made with a whole chicken, black fungus, and bamboo shoots, served with flavorful broth and noodles. Perfect for a hearty meal.
1: In a large pot, bring water to a boil. Add your chicken and 1 TBSP of salt. Cook for 2-3 minutes, then rinse, clean, and drain your chicken under cold water.
2: In a clean pot, fill with 20 cups of filtered water and return the chicken. Season with 2 TBSP salt, 2 TBSP sugar, and 1 tsp MSG. Bring to a boil and skim off scum. Reduce heat and simmer for ~1.5 hours.
3: Once the chicken is cooked, remove it and cover with cling wrap or cool in an ice bath. Shred the meat and discard the carcass.
4: Season the broth to your preference with chicken bouillon, fish sauce, salt, and/or sugar.
5: Soak 1 cup of black fungus in hot water for 10-15 minutes until it blooms, then chop and add to the broth.
6: Drain the bamboo shoots and add them to the chicken broth.
7: Assemble a bowl with noodles, shredded chicken, cilantro, scallion, thinly sliced onions, black pepper, sambal, fried shallots, and then add the broth with bamboo shoots and black fungus.
8: Enjoy your meal!
