Vietnamese Chicken Noodle Soup (Mi Quang Ga)
A bright, aromatic Vietnamese noodle soup with turmeric-infused broth, shredded chicken, and fresh herb garnish. Tangy, savory, and deeply satisfying.
- Total time
- 45 min
- Servings
- 2
- Calories
- 410
- Protein
- 38g
Ingredients
- 12 oz boneless, skinless chicken thighs
- 1 teaspoon turmeric powder
- 2 medium shallots
- 3 whole garlic cloves
- 4 cups chicken broth
- 2 tablespoons fish sauce
- 8 oz fresh rice noodles or bánh hỏi
- ½ cup fresh herbs (cilantro, mint, and dill), chopped
- 1 whole lime
Instructions
- 1
Slice the shallots in half lengthwise from the root to the tip, then peel away the papery skin and discard it, leaving the root end intact so the halves stay together.
- 2
Smash each garlic clove flat using the side of a chef's knife pressed down firmly with the heel of your hand, then discard the papery skin.
- 3
Place the chicken thighs, shallot halves, and smashed garlic in a large pot and pour in 4 cups of chicken broth.
- 4
Sprinkle 1 teaspoon of turmeric powder into the pot and stir gently until the powder dissolves into the broth, creating an even golden-yellow color.
- 5
Place the pot on the stove over medium-high heat and bring to a full rolling boil, about 8 minutes — you'll see large bubbles breaking rapidly across the entire surface.
- 6
Once boiling, reduce the heat to medium and simmer uncovered for 15 minutes, until the chicken is fully cooked through with no pink inside when you cut the thickest piece.
- 7
Pour 2 tablespoons of fish sauce into the pot and stir for 10 seconds until fully mixed throughout the broth.
- 8
Using tongs, transfer the cooked chicken thighs to a cutting board and set aside to cool slightly, about 2 minutes.
- 9
Bring a separate pot of water to a rolling boil over high heat, about 5 minutes, then place the rice noodles into the boiling water and cook for 3 minutes, stirring gently once, until tender and fully cooked.
- 10
Drain the noodles in a colander and divide them evenly between two large bowls.
- 11
Shred the cooled chicken thighs by pulling the meat apart with two forks into bite-sized pieces, discarding any bones or cartilage.
- 12
Pour the hot broth over the noodles in each bowl, dividing it equally and leaving the shallots and garlic submerged in the broth.
- 13
Top each bowl with half of the shredded chicken, distributing it evenly over the noodles.
- 14
Scatter half of the fresh herbs (cilantro, mint, and dill) over each bowl and cut the lime in half, squeezing one half over each bowl just before eating.
Tools you’ll need
- large pot
- cutting board
- chef's knife
- separate pot for noodles
- colander
- tongs
- two forks
- two large soup bowls
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