As much as we love the heavier dishes of Vietnamese cuisine, we want to eat a bit lighter in 2016. After contemplating on what dishes could be satisfying and delicious without too much salt, sugar, and red meat, Lily remembered Mien Ga, a perfect soup for the winter and spring.
Traditionally, Mien Ga is served with mung bean thread noodles. Lily loves Korean sweet potato glass noodles, so she serves her version with them instead. Additionally, the broth is made with chicken quarters and thighs. For a healthier version, you can use on the bone split breasts; you’ll most likely need to add a bit more fish sauce and salt and cook the stock a bit longer for better flavor.
In this version, Lily served the Mien Ga with a few serrano pepper slices. Beware! They are very hot, so do not place too many in each serving bowl.
Music provided by Franz Joseph Haydn’s String Quartet, Hob. III:80