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Vietnamese Chicken with Cellophane Noodle Soup Recipe (Mien Ga)

Updated on March 25, 2013
Mien Ga
Mien Ga | Source

Mien Ga

Mien ga is lighter version of pho ga (chicken pho). Instead of rice noodle, slippery cellophane noodle is used and giving interesting textures, yet very appealing. This soup is very light, fresh, mild, low sodium, low in fat and gluten free and of course msg free. Perfect for light lunch or starter and great during cold rainy days.

Fixing mien ga is not complicated. Once you have homemade or canned chicken stock then it will just need less 45 minutes to enjoy this hearty and heady soup. Combination of rock sugar and fish sauce make this soup umami savory taste. Give it a try to let me know. Bon appetit.

What You Need for Fixing Mien Ga

Serve about 4-6


2 quarts homemade chicken stock (Nuoc Dung Ga) see recipe link bellow

1/2 oz rock sugar

1 1/2 tbsp fish sauce


1/2 lbs chicken breast

5 oz cellophane noodle

10-12 Vietnamese coriander leaves or cilantro

3 Thai red chili, thinly sliced (garnish)

spring onion (garnish), thinly sliced

How to Fix Mien Ga

  1. Soak cellophane noodle in hot water until it is soft. Then drain and cut it into short segments. 
  2. In a large pot, heat chicken stock to boil. Then add in chicken breast. When the stock starts bubbling, immediately remove the pot from heat and cover it. Let it stand for about 25 minutes. Remove the chicken breast. Set aside to cool. When it is cool, shred it with your fingers. 
  3. Reheat the chicken stock over medium-high heat. Add fish sauce and rock sugar. Add salt to your liking if it is needed.   When the stock starts to a boil, immediately lower the heat. Let it simmer about 3 minutes. 
  4. Place noodle and chicken into serving bowls. Pour hot boiling broth to cover. At this point, the noodles will become clear and transparent. Garnish with coriander leaves or cilantro, spring onion and chili. 
  5. To prevent soggy noodles, you will have to serve this noodle soup immediately. Bon appetit. 


If you are using canned broth, add a piece of ginger (about 2-inch) and 1 stalk spring onions. Then simmer the broth for about 20 minutes to develop flavor.  Then proceed to poach chicken breast. 

You will need to adjust the amount of fish sauce and salt since instant broth usually contains salt and msg. 

Different Version of Mien Ga


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