Mì Gà (Vietnamese Chicken Noodle Soup)
Mì Gà (Vietnamese Chicken Noodle Soup)
Ingredients
For the Broth
- 4 bone-in chicken legs
- 1 yellow onion, halved
- 10 cups water
- 1 teaspoon salt, or to taste
- 1 tablespoon wonton soup base, or chicken bouillon
- 1/2 teaspoon sweetener, or to taste (e.g., stevia, sugar)
- 1 tablespoon soy sauce, optional
- 1/2 cup Chinese chives, chopped
For the Chicken Topping
- 1 tablespoon vegetable oil
- 1/2 yellow onion, thinly sliced
- 1 teaspoon Maggi seasoning, or to taste
- 1/2 teaspoon sweetener, or to taste (e.g., stevia, sugar)
For Assembly
- 8 ounces wonton noodles
- 1 cup vegetables, of choice (e.g., bok choy, bean sprouts, cilantro), for serving
Instructions
- 1
In a large stockpot, combine the bone-in chicken legs, halved yellow onion, and 10 cups of water. Bring the mixture to a low boil over medium-high heat, then reduce the heat to low and let it simmer gently for 40 minutes.
⏱️ 45 min
- 2
Carefully remove the chicken legs from the pot and set them aside to cool for about 15-20 minutes. Once cool enough to handle, remove the meat from the bones. Shred the chicken meat and set it aside. Return the chicken bones and skin to the stockpot with the broth. Continue to simmer the broth for an additional 30 minutes to 3 hours, or longer for a richer flavor. (For this recipe, we'll calculate 1 hour of additional simmering).
⏱️ 20 min
- 3
While the broth continues to simmer, prepare the chicken topping. Heat vegetable oil in a medium skillet over medium heat. Add the thinly sliced yellow onion and sauté for 2-3 minutes until softened. Add the shredded chicken to the pan. Season with Maggi seasoning and your chosen sweetener. Continue to cook, stirring occasionally, for 5-8 minutes, allowing the flavors to meld and the sauce to reduce slightly. Set aside.
⏱️ 10 min
- 4
Strain the broth to remove the bones, skin, and onion halves, discarding the solids. Return the clear broth to the stockpot. Season the broth with salt, wonton soup base (or chicken bouillon), and a dash of sweetener. If desired, stir in the soy sauce for a deeper flavor. Taste and adjust seasonings as needed.
⏱️ 5 min
- 5
Bring a small pot of water to a rolling boil. Add a serving of wonton noodles and blanch for approximately 10 seconds, or until just al dente. Drain immediately. Repeat for each serving.
⏱️ 5 min
- 6
Add the chopped Chinese chives to the hot broth and immediately turn off the heat. The residual heat will gently cook the chives.
⏱️ 2 min
- 7
To assemble each bowl, place a portion of the cooked wonton noodles at the bottom. Top with a generous amount of the prepared shredded chicken and your chosen fresh vegetables. Ladle the hot broth over the noodles, chicken, and vegetables, ensuring some Chinese chives are included in each serving.
⏱️ 3 min
- 8
Serve hot and enjoy your comforting Mì Gà!
Kitchen Tools
Nutrition Facts (per serving)
Mì Gà (Vietnamese Chicken Noodle Soup)
For the Broth
- 4 bone-in chicken legs
- 1 yellow onion, halved
- 10 cups water
- 1 teaspoon salt, or to taste
- 1 tablespoon wonton soup base, or chicken bouillon
- 1/2 teaspoon sweetener, or to taste (e.g., stevia, sugar)
- 1 tablespoon soy sauce, optional
- 1/2 cup Chinese chives, chopped
For the Chicken Topping
- 1 tablespoon vegetable oil
- 1/2 yellow onion, thinly sliced
- 1 teaspoon Maggi seasoning, or to taste
- 1/2 teaspoon sweetener, or to taste (e.g., stevia, sugar)
For Assembly
- 8 ounces wonton noodles
- 1 cup vegetables, of choice (e.g., bok choy, bean sprouts, cilantro), for serving
Instructions
- 1
In a large stockpot, combine the bone-in chicken legs, halved yellow onion, and 10 cups of water. Bring the mixture to a low boil over medium-high heat, then reduce the heat to low and let it simmer gently for 40 minutes.
⏱️ 45 min - 2
Carefully remove the chicken legs from the pot and set them aside to cool for about 15-20 minutes. Once cool enough to handle, remove the meat from the bones. Shred the chicken meat and set it aside. Return the chicken bones and skin to the stockpot with the broth. Continue to simmer the broth for an additional 30 minutes to 3 hours, or longer for a richer flavor. (For this recipe, we'll calculate 1 hour of additional simmering).
⏱️ 20 min - 3
While the broth continues to simmer, prepare the chicken topping. Heat vegetable oil in a medium skillet over medium heat. Add the thinly sliced yellow onion and sauté for 2-3 minutes until softened. Add the shredded chicken to the pan. Season with Maggi seasoning and your chosen sweetener. Continue to cook, stirring occasionally, for 5-8 minutes, allowing the flavors to meld and the sauce to reduce slightly. Set aside.
⏱️ 10 min - 4
Strain the broth to remove the bones, skin, and onion halves, discarding the solids. Return the clear broth to the stockpot. Season the broth with salt, wonton soup base (or chicken bouillon), and a dash of sweetener. If desired, stir in the soy sauce for a deeper flavor. Taste and adjust seasonings as needed.
⏱️ 5 min - 5
Bring a small pot of water to a rolling boil. Add a serving of wonton noodles and blanch for approximately 10 seconds, or until just al dente. Drain immediately. Repeat for each serving.
⏱️ 5 min - 6
Add the chopped Chinese chives to the hot broth and immediately turn off the heat. The residual heat will gently cook the chives.
⏱️ 2 min - 7
To assemble each bowl, place a portion of the cooked wonton noodles at the bottom. Top with a generous amount of the prepared shredded chicken and your chosen fresh vegetables. Ladle the hot broth over the noodles, chicken, and vegetables, ensuring some Chinese chives are included in each serving.
⏱️ 3 min - 8
Serve hot and enjoy your comforting Mì Gà!