Miến, otherwise known as cellophane noodles, is one of my favorite types of noodles. Cellophane noodles, or glass noodles, are transparent noodles typically made from mung bean, sweet potato starch, or tapioca starch.

Gà means chicken in Vietnamese. This particular recipe tends to be my throw-together meal when I want to make a quick broth, and am looking to eat something light and comforting at the same time.

This dish would not be called Miến Gà if the noodles are not cellophane noodles and there if there is no chicken.

Miến Gà

Prep Time: 10 minutes | Cook Time: 30 minutes | Yield: 2 servings

Ingredients:

• One chicken thigh, one chicken drumstick

• 4 cups water

• 1/2 piece of ginger

• 1/4 onion

• 1 tsp sugar

• 1 tsp salt

• 10 drops Nước Mắm (fish sauce)

• (optional) bok choy

• 1/2 scallion chopped

• fresh ground black pepper

Preparation

1. In a small stock pot, add chicken, ginger, onion, salt, sugar, fish sauce, water

2. Bring water to a boil, and reduce to medium heat to simmer for 30 minutes

3. In a separate pot, prepare dry cellophane noodles per package instructions

4. In a separate small pot, bring water to a boil to blanch bok choy. Chill in ice water bath

5. Take 1/2 scallion and chop finely

6. Remove chicken from pot and slice into bite-size pieces

7. Assemble bowl with cellophane noodles, bok choy, chicken, and pour over with broth. Top with scallions from step 5 and fresh ground black pepper.