Miến Gà is a classic Vietnamese chicken noodle soup made with bean thread noodles or glass noodles and a light, aromatic broth. The broth is gently simmered with ginger, shallots, and chicken, creating a clean yet comforting flavor that’s perfect for any time of year.

Vietnamese Chicken Soup with Glass Noodles (Miến Gà)

Miến Gà is a traditional Vietnamese chicken glass noodle soup made with bean thread noodles, shredded chicken, and a light ginger broth. This comforting noodle soup is simple, aromatic, and packed with protein.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Vietnamese

Servings people

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Ingredients

1 Tbsp shallots, minced
4 ginger slices
1 cup chicken stock
1.5 cups water
2 boneless, skinless chicken thighs
2-3 ” pieces of white parts of green onion
½ Tbsp chicken bouillon powder
½ tsp sugar
½ tsp salt
½ tsp black pepper
1 tsp fish sauce
¼ tsp turmeric
Bean thread noodles or glass noodles

Garnish

Black pepper
Cilantro
Green onions, chopped

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Instructions
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Heat oil in a large pot over medium heat. Add the shallots and ginger, sautéing for about 2 minutes until fragrant.
1 Tbsp shallots, 4 ginger slices
Pour in the chicken stock and water, then add the chicken thighs and white parts of the green onions along with chicken bouillon powder, sugar, and salt.
1 cup chicken stock, 1.5 cups water, 2 boneless, 2-3 ” pieces of white parts of green onion, ½ Tbsp chicken bouillon powder, ½ tsp sugar, ½ tsp salt
Increase the heat to high and bring the broth to a boil. As it boils, skim off any foam or impurities that rise to the surface.
Reduce the heat to low, cover the pot, and allow the chicken to simmer gently for 20–30 minutes until fully cooked.
While the broth is cooking, prep the bean thread (glass) noodles according to manufacturer’s instructions.
Bean thread noodles or glass noodles
Once the chicken is cooked, remove it from the pot and skim any remaining impurities from the broth. Add in the remaining seasonings, mix to combine the flavors, and adjust as necessary, letting it simmer for another 2 mins.
½ tsp black pepper, ¼ tsp turmeric, 1 tsp fish sauce
Shred the chicken into bite-sized pieces.
To assemble the bowl, place the softened noodles in the bottom of the bowl. Top with shredded chicken, then ladle the hot broth over the noodles.
Garnish with herbs and green onions before serving.
Black pepper, Cilantro, Green onions

Keyword Chicken, Nutrition, Quick

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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