Mì Gà Tiềm (Vietnamese Herbal Chicken Noodle Soup)

a bowl of mi ga tiem (Saigon herbal chicken noodle soup).

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Mì Gà Tiềm (Vietnamese Herbal Chicken Noodle Soup)

Mì gà tiềm is a comforting Vietnamese chicken noodle soup distinguished by its dark, aromatic herbal broth. Originating from Southern Vietnam, this dish is great when you want something nourishing and restorative.

Prep Time15

Cook Time1 15

Marinating Time30

Total Time2

Course: Main Dish, Noodle and Soup

Cuisine: Vietnamese

Servings: people

Calories: 1147kcal

Author: Sophie Pham

Ingredients

For the Chicken

4 chicken leg quarters
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
½ teaspoon five-spice powder
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon black pepper

For the Broth

8 dried shiitake mushrooms
4 garlic cloves
4 shallots
2 thumb-sized pieces ginger, sliced
2 teaspoons coriander seeds
3-4 star anises
1 cinnamon stick
6 red dates
8 cups chicken stock (See Notes for making the stock from scratch)
½ teaspoon five-spice powder
1 teaspoon salt to taste
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 teaspoon rock sugar to taste

To Serve

4 servings of egg noodles, prepared according to package instructions
blanched leafy greens, such as bok choy or choy sum
chopped scallions
chopped cilantro

US Customary - Grams

Instructions

In a mixing bowl, combine the chicken leg quarters with all the ingredients in the For the Chicken section. Rub the marinade thoroughly over the chicken and set aside for 30 minutes to marinate.
Cover the dried shiitake mushrooms with water until rehydrated.
In a dry pot over medium-low heat, add the garlic, shallots, ginger, coriander seeds, star anises, cinnamon stick and red dates. Lightly toast for about 8 minutes until fragrant.
Add the chicken stock and rehydrated shiitake mushrooms to the pot. Also add the five-spice powder, salt, light soy sauce and oyster sauce for the broth. Bring to a gentle simmer, then cover and cook for 45-60 minutes.
While simmering the broth, preheat the oven to 375℉ (or 190℃). Arrange the chicken legs on a rack set over a lined baking tray. The leftover marinating liquid can be added to the broth.
Roast the leg quarters for 12-15 minutes, until the skin turns golden. If the color has not developed enough, you can change the oven to Broil (or Grill) setting to deepen the color of the skin.
Add the roasted chicken legs to the simmering herbal broth. Continue cooking for another 15 minutes, until the chicken is tender but not falling apart. You may adjust cooking time until the meat is tender to your liking.
Cook the noodles separately according to package instructions. Blanch the greens briefly in boiling water.
Transfer the chicken legs to a clean plate. Add rock sugar to the broth, taste and adjust seasonings to your liking. Then strain the broth and discard all the spices.
Divide noodles into serving bowls, top with a chicken leg and greens, then ladle the hot herbal broth over everything. Sprinkle with chopped scallions and cilantro.

Notes

If you want to make the chicken stock from scratch, you will need about 12 oz (300-340g) chicken bones. Use more bones for a stronger flavor. Parboil the bones briefly and then add them to the pot in Step 4, along with 8 cups (1.92 liter) of water and all the spices and seasonings. Bring to a boil, skim off foam and then simmer.

I find this noodle soup surprisingly delicious with soba noodles in case you need a substitute for egg noodles.

The leftover can be frozen. Freeze the chicken and broth separately for best results. I have once kept it for a month in the freezer and it still tasted good.

Nutrition