Chicken Glass Noodle Soup (Miến Gà)
This Instant Pot Vietnamese recipe is a cinch! I love that the broth is also versatile and can be repurposed (spoiler alert for my next post 😜). Prepping a batch of chicken noodle soup for the week is really handy because it works for breakfast, lunch and dinner.
Cooking Method
Instant Pot
Time
🕒🕒
Recipe
Ingredients (6 Servings)
3-4 LB WHOLE CHICKEN
1 CUP DRIED SLICED SHIITAKE MUSHROOMS
4 L WATER
1 YELLOW ONION, PEELED
1 THUMB SIZE KNOB OF GINGER
1 TBSP ROCK SUGAR (or regular)
2 TBSP FISH SAUCE
4 TBSP MUSHROOM SEASONING
GLASS/CELLOPHANE NOODLES
—Toppings
HANDFUL OF CILANTRO, CHOPPED
4 GREEN ONION, CHOPPED
HANDFUL OF VIETNAMESE CORIANDER (optional, this can be hard to find)
FRIED SHALLOTS
PEPPER
THAI CHILI
LIME
Instructions
Soak mushrooms in water to rehydrate.
Char whole onion and ginger over the stovetop flame.
Add onion and ginger to Instant Pot with whole chicken, rock sugar and water. Set to cook on high pressure for 10 minutes. Allow for nature pressure release for 20 minutes, then manually release and open.
While waiting, prep the toppings and cook noodles according to instructions.
When the soup is ready, remove chicken to a bowl and cover with saran wrap to cool. Discard onion and ginger.
Set to saute mode and bring to a boil. Add fish sauce and mushroom seasoning to broth. Drain water from shiitake mushrooms and add to broth. Cook for a few minutes until mushrooms are done. Switch off.
Add noodles to a bowl and top with hand shredded chicken, and broth with mushrooms. Add toppings as desired. Serve with lime.
Process
