Tuesday, May 14, 2013

Vietnamese Chicken Noodle Soup - Mi Ga

To say Shaun and I love Vietnamese food is an understatement.  We would happily eat Vietnamese food for almost ever meal.  We almost always have a supply of home made Pho (Vietnamese Beef Noodle Soup) broth on hand and have an entire drawer in the freezer devoted to the supplies for making it.  But man (and woman!) cannot live on Pho alone so when I saw The Ravenous Couple's recipe for Mi Ga (a Vietnamese chicken noodle soup) I knew I'd have to try it.  Mi Ga is different from Pho (and even Pho Ga) in that the broth is flavoured with dried squid rather than aromatic spices and it used egg noodles rather than rice noodles.  Steaming bowls are then topped with fresh bean sprouts, and crisp onion.  Try this soup as a break from the usual chicken noodle!

I found dried squid easily at a large Asian supermarket.  If you cannot find it, you can substitute a few tbsp fish sauce or leave it out.  The variety of egg noodles is up to you.  I found egg based chow mein noodles and simmered them briefly before adding to bowls.  If you visit The Ravenous Couple's blog you will see they've used a different variety.  Check your local Asian, or well-stocked supermarket for different types and find one you like!