Chicken and Glass Noodle Soup - Vietnamese Recipe

Chicken and Glass Noodle Soup
Mien Ga

• 1-1/2 tablespoons yellow rock sugar, or 1 tablespoon white refined sugar and 2 teaspoons honey
• 1 clove garlic, minced
• 2 tablespoons shallots, minced
• 3 tablespoons fish sauce or soy sauce (or a combination of the two)
• 4 quarts chicken broth
• 1/2 cup tree ear or other dried or fresh mushrooms, sliced in thin strips (about 5 to 6 dried mushrooms, reconstituted by covering with boiling water, soaking for 15 to 20 minutes, draining, and removing the stems)
• 1 or 2 sliced or julienned red serrano, jalapeño, Fresno, or Thai chiles (optional)
• 1-1/2 to 1-3/4 pounds cooked chicken meat (the amount that a 2-1/4-pound fryer will yield), hand shredded or cut into bite-size chunks
• Giblets from 1 chicken, cooked and finely chopped (optional)
• 2 scallions, cut into 1/2-inch sections
• 12 ounces glass noodles (cellophane), soaked in very hot water until just softened, drained, and rinsed in cool water
• 1/3 cup chopped cilantro or Vietnamese coriander leaves (optional)

How To Cook

1 In a heavy preheated pot or Dutch oven, add the sugar and caramelize slightly until a light golden brown; add the garlic and shallots, stir for a moment, and then add the fish sauce and broth.

2 Bring the broth to a boil, then add the mushrooms and chiles. Boil for 1 minute and then add the chicken and giblets, if using. When the broth returns to a boil, add the scallions and noodles, and bring to a boil again; remove from the heat, taste for seasoning, add salt or fish sauce as