Vietnamese Chicken Noodle (Dry) Miến Gà Trộn

Name: Vietnamese Chicken Noodle (Dry) Miến Gà Trộn
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole free range chicken (cleaned); 2 lemongrass; 1 yellow onion; 1 bunch cilantro stems; 2 oz ginger root (sliced); 2 oz fried shallots; 2 oz rock sugar; 3-4 tsp salt; 2 tsp chicken bouillon; 1/2 tsp MSG; 2-3 Tbs Fish sauce; 6-7 cloves garlic (minced); 1-2 red chili (minced); 4-5 Tbs neutral oil; 3 cups chicken broth (from pot); 1 cup soy sauce; 1/2 cup dark soy sauce; 1 Tbs oyster sauce; 2 Tbs sugar; 1 tsp Ground black pepper; 1 Tbs distilled white vinegar; 1.5 Tbs Chinsu siracha; 6 bunch Mung Bean noodles; Bean sprouts (cooked); leaves Lettuce; Fried shallots; Cooked quail eggs; Chives

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

This Vietnamese Chicken Noodle uses mung bean noodles (glass noodles) and is a cousin of the Cambodian dish pehnomvang Noodles. You can eat it as a soup base using the broth or in this case, make a soy base sauce for the dry version (soup on the side). It’s easy and straight forward. Boil the chicken, make the sauce, and boil the noodles. (Besides some pre-made toppings like fried shallots)

Quoc Nguyen | Chef Q @chefqstr

Saved

Ingredients

1 hr

4 servings

Broth
1whole free range chicken (cleaned)
2lemongrass
1yellow onion
1 bunchcilantro stems
2 ozginger root (sliced)
2 ozfried shallots
2 ozrock sugar
3-4 tspsalt
2 tspchicken bouillon
1/2 tspMSG
2-3 TbsFish sauce
Trộn Sauce
6-7 clovesgarlic (minced)
1-2red chili (minced)
4-5 Tbsneutral oil
3 cupschicken broth (from pot)
1 cupsoy sauce
1/2 cupdark soy sauce
1 Tbsoyster sauce
2 Tbssugar
1 tspGround black pepper
1 Tbsdistilled white vinegar
1.5 TbsChinsu siracha
Others
6 bunchMung Bean noodles
Bean sprouts (cooked)
leavesLettuce
Fried shallots
Cooked quail eggs
Chives

Saved

Steps

1 hr

1

Boil chicken with all ingredients listed in the “broth” section above. Bring to boil and set time for 20 mins. Make sure to remove any foam that comes to top.
2

After 20 mins, turn off heat, cover lid, and let sit for another 20 mins, before taking out and blanch in ice bath for 5 min.
3

Shred or chop chicken to your liking and set aside.
4

For the sauce: add oil to sauce pan and add in minced garlic and chili. Stir fry till fragrant.
5

Add in all ingredients listed above under “trộn sauce”. Simmer on low heat for 5 mins.
6

Boil your mung bean noodles till it turns clear. Strain and rinse lightly with cold water.
7

In a bowl, add lettuce leaf at the bottom, cooked bean sprouts, cooked mung bean noodles, shredded chicken, cooked quail eggs. Top off with “trộn sauce”, black pepper, fried shallots, chives. Enjoy!