Vietnamese Glass Noodle Soup (mien Ga)

"Mien Ga (men yeah) Vietnamese glass noodle soup is light, but super satisfying! Perfect for cool weather. Prepare to take a trip to slurp city!"
-- @susieqfabmama
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  • Recipe Card

Recipe Card


  • SOUP:
  • 6 quarts water
  • 4 pound whole chicken
  • 1 yellow onion
  • 1 knob ginger
  • 8 tablespoon fish sauce
  • 2 tablespoon brown sugar or coconut palm sugar
  • 2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Mung bean thread noodles, prepare per package instructions
  • Cilantro
  • Scallions
  • Lime
  • Fried shallots


  • Step 1

    Preheat your oven to 425F degrees.

  • Step 2

    Split the onion and ginger in half. Place them on a parchment lined baking sheet. Bake for one hour, remove and set aside. If you have a gas stove, you can char them instead.

  • Step 3

    Clean and wash the chicken well. Place the chicken, onion, and ginger in a large pot and cover with 6 quarts of cold water. Put the lid on and simmer on low for 3 hours. Remove the chicken, onion and ginger. Discard the onion and ginger. Skim any fat and discard. Let the chicken cool before removing the skin, bones, and shredding the meat.

  • Step 4

    To the broth, add the fish sauce, sugar, salt and black pepper. Adjust the measurements here as you see fit. Put glass noodles in a bowl and top with chicken. Ladle broth into the bowl and garnish with cilantro, scallions, a squeeze of lime, and fried shallots. Enjoy!