Miến Gà (Vietnamese Chicken Glass Noodle Soup)

Miến Gà is a light and flavorful Vietnamese chicken glass noodle soup that warms you from the inside out. Unlike the heavier broth of Phở, Miến Gà features delicate glass noodles made from mung beans, giving the soup a silky, slurp-worthy texture. This Vietnamese comfort food is often enjoyed as a family meal, late-night snack, or a nourishing bowl when you’re feeling under the weather.

Miến Gà is a staple across Vietnam, often served in homes rather than restaurants. Glass noodles (miến) are believed to have originated from Chinese cuisine but became fully integrated into Vietnamese cooking. The noodles’ lightness makes them especially popular during the hot months, while the warm broth keeps it equally comforting in cooler seasons.

This dish is also a favorite during Vietnamese holiday gatherings and family events, as it’s easy to prepare in large batches and customize with condiments like chili, hoisin, or fish sauce.

This is a Vietnamese main dish recipe, perfect for lunch or dinner.

Why This Recipe is So Good

Miến Gà is beloved for its clean, fragrant broth that’s deeply savory yet light on the stomach. The combination of shredded chicken, aromatic herbs, and chewy glass noodles makes every spoonful both comforting and refreshing. It’s also a quick and healthy Vietnamese noodle soup, making it a go-to for weeknight dinners.

Unlike other noodle soups, Miến Gà doesn’t feel heavy. Instead, it’s balanced with fresh herbs like cilantro and green onion, plus a squeeze of lime for brightness. It’s a versatile dish—you can make it simple with just chicken and noodles, or add mushrooms and vegetables for more heartiness.

INGREDIENTS FOR MIẾN GÀ

Broth base: chicken, water, onion, ginger, fish sauce, rock sugar, salt.
Noodles: mung bean glass noodles (also called bean thread noodles or cellophane noodles).
Herbs and garnish: cilantro, green onion, lime wedges, Thai basil, bean sprouts, crispy fried shallots, chili slices.
Optional add-ins: mushrooms, Napa cabbage, fried shallots, quail eggs.
Seasonings: black pepper, fish sauce, soy sauce (optional).

HOW TO MAKE MIẾN GÀ (VIETNAMESE CHICKEN GLASS NOODLE SOUP)

1. Prepare the chicken broth: In a large pot, add chicken, onion, ginger, salt, and rock sugar. Cover with water and bring to a boil. Skim off any foam, then simmer for 30–40 minutes until the chicken is tender.
2. Shred the chicken: Remove chicken, let it cool slightly, then shred into thin strips. Set aside.
3. Season the broth: Add fish sauce and black pepper to taste. Adjust salt or sugar as needed. Keep warm.
4. Cook the noodles: Soak glass noodles in warm water for 15 minutes, then boil for 2–3 minutes until soft but chewy. Drain and set aside.
5. Assemble the bowls: Divide noodles into serving bowls, add shredded chicken, then ladle hot broth over the top.
6. Add garnishes: Top with cilantro, green onions, bean sprouts, lime, crispy and crispy deep fried shallots. Serve immediately with extra fish sauce on the side.

DIETARY INFORMATION

• Gluten-Free: This recipe is naturally gluten-free since glass noodles are made from mung beans or sweet potatoes.
• Dairy-Free: 100% dairy-free.
• Low-Calorie: Lighter than phở, with fewer calories and fat.
• To make vegetarian/vegan: Substitute chicken with vegetable broth and use tofu, mushrooms, or mock chicken for protein.

Miến Gà (Vietnamese Chicken Glass Noodle Soup)

Make a light and comforting bowl of Miến Gà, a Vietnamese chicken glass noodle soup with shredded chicken, aromatic broth, and chewy glass noodles. Perfect for a quick and healthy lunch or dinner.

Servings 4

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

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Ingredients

  

• 1 whole chicken about 3 lbs or 4 chicken thighs
• 10 cups water
• 1 large onion halved
• 1 piece ginger 3 inches, smashed
• 1 tbsp rock sugar or regular sugar
• 2 tbsp fish sauce plus more to taste
• 1 tsp salt
• 6 oz mung bean glass noodles
• 1 cup bean sprouts
• 1 bunch cilantro chopped
• 2 green onions sliced
• 1 lime cut into wedges
• crispy fried shallots garnish
• ½ tsp black pepper

Instructions

 

• In a large pot, add chicken, onion, ginger, salt, sugar, and water. Bring to a boil, skim foam, then simmer 30–40 minutes until chicken is cooked.
• Remove chicken, shred meat, and set aside.
• Strain broth if desired, then season with fish sauce and black pepper. Adjust to taste.
• Soak glass noodles in warm water for 15 minutes, then boil for 2–3 minutes until tender. Drain.
• Divide noodles into bowls, top with shredded chicken, then pour hot broth over.
• Garnish with cilantro, green onion, bean sprouts, lime, and crispy fried shallots. Serve hot.

Notes

Nutrition Facts

**Serving Size:** 1 bowl (about 2 cups) Calories: 285 Carbohydrates: 32g (12% DV) Protein: 22g (44% DV) Fat: 7g (11% DV) Saturated Fat: 2g (10% DV) Cholesterol: 65mg (22% DV) Sodium: 820mg (34% DV) Fiber: 2g (8% DV) Sugar: 3g (6% DV) Vitamin A: 15% DV Vitamin C: 20% DV Calcium: 6% DV Iron: 12% DV

Note: Nutrition facts are estimates only and may vary depending on ingredients used.

Course: lunch, main dish

Cuisine: Vietnamese

Keyword: glass noodle soup, gluten-free Asian noodle soup, healthy Vietnamese soup, MIẾN GÀ, Mien Ga recipe, Vietnamese chicken noodle soup

Recipe Tips

• Use chicken thighs for richer flavor or chicken breast for a leaner option.
• Broth can be made ahead and refrigerated for 2–3 days or frozen for up to 2 months.
• To make vegan, replace chicken broth with vegetable broth and use tofu.
• For low-calorie version, skim fat from the broth before serving.
• Soak noodles just before cooking to prevent them from clumping.

Serving Ideas

Miến Gà pairs beautifully with Vietnamese pickled vegetables, fried shallots, or a side of bánh mì. It also works well with light appetizers like fresh spring rolls (Gỏi Cuốn) or crispy egg rolls (Chả Giò).

Did you make this recipe?

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