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Miến Gà Instant Pot (Vietnamese Chicken Glass Noodle Soup)
KATIE'S TEST KITCHEN22Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 whole chicken (preference is free range chicken, about 4 to 5 lbs)
- 1 large onion (slightly charred)
- 2 ginger (large, knobs, peeled, slightly charred)
- 2 pieces rock sugar (thumb-size)
- 24 dried shiitake mushrooms (soaked in warm sink water for 2 to 4 hours, rinsed multiple times; used a scissor to trim off the stems)
- 7 Tbsp. chicken soup base (or 2 tbsp of Sea Salt (if you use regular salt, add just 1.5 tbsp), 4 tbsp of Mushroom Seasoning, 1 tbsp of granulated sugar)
- 1/2 green cabbage (optional for presentation, finely sliced)
- onion
- cilantro
- Vietnamese coriander (rau răm, chopped)
- bean sprout (optional)
- lime wedges
- sliced jalapeno pepper (Thai red chili)
- shallot (fried)
- ground pepper
- cellophane noodles (Glass noodles/Mung Bean noodles, Miến)
- 4 Tbsp. fish sauce
- 3 Tbsp. sugar
- 1 Tbsp. lime juice
- 5 cloves garlic
- 1/2 ginger
- Thai pepper (– chopped fresh)
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