Mien Ga (Chicken Bean Thread Noodle Soup)
When I’m feeling under the weather or just want a hug in a bowl, my mom’s Mien Ga hits the spot every time. It completely fills my soul with love and warmth. It’s also a really simple and light soup, it keeps you full without making you feel lethargic. This recipe makes about 10 bowls, so grab a bit ass stock pot!
Ingredients:
9 chicken quarters, skin on, fat trimmed and discarded
2-2.5 lb pork neck bones
Asian grocery stores usually sell them in pre-portioned bags, as long as you have at least a pound, you’re good. The point of the neck bones is to sweeten your broth with more depth, sans sugar
1 whole yellow onion, peeled and roasted
60 grams ginger, peeled and roasted (1 piece the size of your hand)
300 grams daikon, peeled and quartered (about 1 small daikon)
1 bunch rau ram (Vietnamese coriander)
2 bunches green onions
1 teaspoon sugar
1 teaspoon salt
1/3 cup fish sauce
Directions:
Rinse the pork neck bones in hot water and salt in a big bowl and let the bones sit in it for a few minutes
In a huge stock pot, fill it halfway with water
Add in pork bones, bring to a boil
Add in onion and ginger
Add in a pinch of salt and sugar
Add in chicken quarters
As the water boils, scoop and discard bits that float to the top with a netted spoon
Add 2 tablespoons of fish sauce
Turn the stove down to medium-high and simmer for 45 minutes
Remove the chicken, let cool and shred
