Vietnamese-Style Chicken and Glass Noodle Soup
- Makes4 servings
- Cook Time1 hour
- Slow Cook Time3½ to 4 hours
- Active time plus cooling25 minutes active
- 2
This light yet flavor-packed soup is our multicooker take on the Vietnamese dish called mien ga. Aromatics and whole chicken breasts are cooked in chicken broth; the solids are discarded before serving and the chicken is shredded into bite-size pieces. Glass noodles are also called cellophane noodles and bean threads. Dried, they are wiry and white; they turn translucent and bouncy when cooked. The noodles are often so long they’re unwieldy to serve and eat, so we snip them with kitchen shears into shorter lengths directly in the pot after cooking. Some brands also are thicker than others; refer to the package for approximate cooking times. If you like, offer some thinly sliced fresh chilies for adding to individual bowls.
Don’t trim off the root ends of the shallots. Leaving the root end intact prevents the layers from separating so the shallots are easier to remove after cooking. When prepping the cilantro, don’t worry about plucking the leaves from the stems. Instead, simply lop off the leafy top of the entire bunch; reserve the stems and leaves separately because they are used at different times.
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