CHICKEN NOODLE SOUP (miến gà inspired)
CHICKEN NOODLE SOUP (miến gà inspired)
Ingredients
For the Broth
- 1 white onion, roughly chopped
- 1 spring onion, white parts only
- 2 garlic cloves
- 4-5 pieces ginger
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1/2 tablespoon mirin
- 1 tablespoon palm sugar
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- 1 bunch coriander roots
For the Chicken
- 1 chicken breast
- 2 garlic cloves, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/4 teaspoon black pepper, as needed
For the Garlic Oil
- 8 garlic cloves, finely chopped
- 1/3 cup neutral oil
Other Ingredients
- 50 grams Bún bò Huế noodles, or rice noodles of your choice
- 50 grams ramen noodles
- 1 bok choy, cut into quarters
To Serve
- 1 bunch coriander, fresh, for garnish
- 1 spring onion, sliced, for garnish
- 1 tablespoon chives, chopped, for garnish
- 1 tablespoon chilli oil, as needed, for garnish
- 1 tablespoon garlic oil, prepared above, for garnish
Instructions
- 1
Prepare the broth: In a pot, dry-fry the roughly chopped white onion, white parts of the spring onion, 2 garlic cloves, and 4-5 pieces of ginger until they are lightly charred. This process should take about 5-7 minutes.
⏱️ 7 min
- 2
Add 2 cups chicken broth, 1 tablespoon soy sauce, 1/2 tablespoon mirin, 1 tablespoon palm sugar, 1 teaspoon fish sauce, 1 teaspoon sesame oil, and coriander roots to the pot. Cover the pot and simmer gently for at least 20 minutes to allow the flavors to meld. Keep warm.
⏱️ 20 min
- 3
Marinate the chicken: In a bowl, combine 2 minced garlic cloves, 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 tablespoon honey, and black pepper. Mix well with a fork to create the marinade. Place the chicken breast into the marinade, ensuring it is fully coated.
⏱️ 5 min
- 4
Cook the chicken: Pan-fry the marinated chicken breast until it is golden brown on both sides and cooked through. This usually takes about 6-8 minutes per side, depending on thickness. Once cooked, remove from heat and slice into pieces.
⏱️ 15 min
- 5
Make the garlic oil: Finely chop 8 garlic cloves. Pour 1/3 cup neutral oil into a small pan. Add the finely chopped garlic to the neutral oil and gently fry until it just starts to turn golden, about 3-5 minutes. Be careful not to burn it.
⏱️ 5 min
- 6
Strain the garlic oil through a fine-mesh sieve, catching the fragrant oil in a heatproof bowl below. Let the fried garlic chips air-dry on a paper towel-lined plate. Once cooled slightly, return the air-dried garlic chips to the strained oil in the bowl.
⏱️ 5 min
- 7
Prepare noodles and greens: Cook 50 grams Bún bò Huế noodles (or rice noodles of your choice) in boiling water according to package instructions until tender. In a separate pot of boiling water, cook 50 grams ramen noodles until tender. Blanch 1 bok choy, cut into quarters, in boiling water for 1-2 minutes until slightly softened but still crisp.
⏱️ 10 min
- 8
Assemble the soup: Strain the prepared broth through a sieve into a clean pot, discarding the solids. Reheat the broth if necessary. Divide the cooked rice noodles and ramen noodles into a serving bowl. Add the blanched bok choy to the bowl.
⏱️ 5 min
- 9
Top the noodles and bok choy with the sliced cooked chicken. Ladle the hot, strained broth over all the ingredients in the bowl. Finish by garnishing generously with fresh coriander, sliced spring onion, chopped chives, a drizzle of chilli oil, and a spoonful of the prepared garlic oil (including the crispy garlic chips).
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
CHICKEN NOODLE SOUP (miến gà inspired)
For the Broth
- 1 white onion, roughly chopped
- 1 spring onion, white parts only
- 2 garlic cloves
- 4-5 pieces ginger
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1/2 tablespoon mirin
- 1 tablespoon palm sugar
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- 1 bunch coriander roots
For the Chicken
- 1 chicken breast
- 2 garlic cloves, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/4 teaspoon black pepper, as needed
For the Garlic Oil
- 8 garlic cloves, finely chopped
- 1/3 cup neutral oil
Other Ingredients
- 50 grams Bún bò Huế noodles, or rice noodles of your choice
- 50 grams ramen noodles
- 1 bok choy, cut into quarters
To Serve
- 1 bunch coriander, fresh, for garnish
- 1 spring onion, sliced, for garnish
- 1 tablespoon chives, chopped, for garnish
- 1 tablespoon chilli oil, as needed, for garnish
- 1 tablespoon garlic oil, prepared above, for garnish
Instructions
- 1
Prepare the broth: In a pot, dry-fry the roughly chopped white onion, white parts of the spring onion, 2 garlic cloves, and 4-5 pieces of ginger until they are lightly charred. This process should take about 5-7 minutes.
⏱️ 7 min - 2
Add 2 cups chicken broth, 1 tablespoon soy sauce, 1/2 tablespoon mirin, 1 tablespoon palm sugar, 1 teaspoon fish sauce, 1 teaspoon sesame oil, and coriander roots to the pot. Cover the pot and simmer gently for at least 20 minutes to allow the flavors to meld. Keep warm.
⏱️ 20 min - 3
Marinate the chicken: In a bowl, combine 2 minced garlic cloves, 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 tablespoon honey, and black pepper. Mix well with a fork to create the marinade. Place the chicken breast into the marinade, ensuring it is fully coated.
⏱️ 5 min - 4
Cook the chicken: Pan-fry the marinated chicken breast until it is golden brown on both sides and cooked through. This usually takes about 6-8 minutes per side, depending on thickness. Once cooked, remove from heat and slice into pieces.
⏱️ 15 min - 5
Make the garlic oil: Finely chop 8 garlic cloves. Pour 1/3 cup neutral oil into a small pan. Add the finely chopped garlic to the neutral oil and gently fry until it just starts to turn golden, about 3-5 minutes. Be careful not to burn it.
⏱️ 5 min - 6
Strain the garlic oil through a fine-mesh sieve, catching the fragrant oil in a heatproof bowl below. Let the fried garlic chips air-dry on a paper towel-lined plate. Once cooled slightly, return the air-dried garlic chips to the strained oil in the bowl.
⏱️ 5 min - 7
Prepare noodles and greens: Cook 50 grams Bún bò Huế noodles (or rice noodles of your choice) in boiling water according to package instructions until tender. In a separate pot of boiling water, cook 50 grams ramen noodles until tender. Blanch 1 bok choy, cut into quarters, in boiling water for 1-2 minutes until slightly softened but still crisp.
⏱️ 10 min - 8
Assemble the soup: Strain the prepared broth through a sieve into a clean pot, discarding the solids. Reheat the broth if necessary. Divide the cooked rice noodles and ramen noodles into a serving bowl. Add the blanched bok choy to the bowl.
⏱️ 5 min - 9
Top the noodles and bok choy with the sliced cooked chicken. Ladle the hot, strained broth over all the ingredients in the bowl. Finish by garnishing generously with fresh coriander, sliced spring onion, chopped chives, a drizzle of chilli oil, and a spoonful of the prepared garlic oil (including the crispy garlic chips).
⏱️ 3 min