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Recipes, Chicken, Noodles (Miến), Vietnamese noodles

How To Cook Chicken Bamboo Shoot Noodles (Miến Măng Gà) With 5 Steps?

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How To Cook Delicious Chicken Bamboo Shoots Noodles (Miến Măng Gà) That Everyone Praises

Recipe by Anne TranCourse: Chicken, Noodles (Miến), Recipes, Vietnamese noodles


Prep time


Cooking time





Chicken bamboo shoots noodles (Miến măng gà) is a popular dish in Vietnam along with vermicelli and pho. They are often used for breakfast and are also included in the Tet tray of the Northern Vietnamese people.
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  • Chicken: 1 chicken about 1.5kg

  • Onion: 1 piece

  • Ginger: 1 piece

  • Purple onion: 2 pieces

  • Dried bamboo shoots: 60g

  • Noodles: 300g

  • Shiitake mushrooms: 30g

  • Spices: fish sauce, salt, pepper, chili, lemon,…

  • Green onions, coriander

  • Bean sprouts: 200g


  • Step 1: Prepare and boil chicken
    – Chicken has been pre-cooked, but you still have to prepare it for it to be clean. Pull out any remaining fluff, re-hooking the intestines thoroughly. Then use granulated salt to rub both the inside and outside of the chicken to help eliminate odors. If the chicken is not clean, the whole pot of broth will be affected.
    – Purple onion and ginger can be grilled over the fire for fragrance.
    Put the chicken in the pot, and cover it with water. Add the red onion, ginger, and halved onion. Add 1 teaspoon of salt. Bring to a boil, then skim off the foam so that the water is clear. Then, lower the heat to cook the chicken slowly. Be careful not to let the water boil, as this will make the water cloudy and the chicken will cook unevenly. – Usually, I will use the coriander root put it in the pot of broth to create a special aroma
    Boil for about 25-30 minutes, then the chicken is cooked. Check by sticking the tip of the chopsticks in, it’s soft and there’s no red water coming out. Take the chicken out, and put it in a bowl of cold water to keep it tough and not brown. Then remove the chicken and let it cool.
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  • Step 2: Preliminary processing of bamboo shoots and stir-frying the bamboo shoots
    – Dried bamboo shoots soaked in rice water for 3 hours to soften. If rice water is not available, soak it in water. Wash many times to clean bamboo shoots.
    Boil bamboo shoots 2 times to soften bamboo shoots and eliminate toxins in bamboo shoots. When boiling, remember to add 1/2 teaspoon of fine salt and open the area.
    After boiling the bamboo shoots, wash them several times to remove the cloudy water.
    Fry 1 minced purple onion. Stir in shiitake mushrooms and bamboo shoots. Season with salt, pepper, and seasoning powder to taste. Then separate the bamboo shoots into a bowl.
  • Step 3: Cook broth
    The pot of chicken broth will be used as the broth. Please remove the onion and ginger.
    – Add bamboo shoots and shiitake mushrooms and cook for 20 minutes until the bamboo shoots are soft.
    Add seasoning to taste
  • Step 4: Boil the noodles (miến)
    Wash the noodles with water to remove dirt
    Prepare a pot of boiling water, and drop the noodles into the boiling. Do not boil for too long, only boil for about 1-2 minutes.
    Remove the noodles from to drain. Rinse with filtered water so that the noodles don’t stick together
    Maybe you want to get more about Mien Vietnamese, you can try to cook these dishes with our recipes.
  • Step 5: Finish the chicken noodles
    – Boneless chicken, cut into thin slices to taste. You can do this step first and then take the chicken bones and simmer until the broth is sweet.
    – Arrange chicken, onion head, bean sprouts, and noodles on each plate. Now you are having a bowl of chicken bamboo shoot noodles, let’s enjoy it!
    If you care about Miến lươn in Vietnamese food, you can try to visit our blog.

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