Mi tron long ga trung non wins people over with two things: noodles coated in a peppery fish sauce dressing, and a small bowl of chicken feet broth to sip alongside. The hardest part is the immature egg yolks, which turn firm and lose all their richness after a moment too long in the water.
The yolks boil for exactly one minute so they stay soft in the middle. The giblets are stir fried and then simmered another minute until the sauce turns sticky, which seasons them and clears the smell. The broth simmers with chicken feet for 30 minutes, skimmed from the first boil so it stays clear.
This batch weighs about 3kg, at roughly 96 calories per 100g.
Method
Boil 250g chicken giblets in water for 5 minutes, then cut them into bite sized pieces. Boil 250g immature egg yolks for 1 minute so they stay soft in the middle, or a little longer for firmer yolks.
Heat 2 tablespoons cooking oil in a pan and fry 10g minced shallot and 10g minced garlic until fragrant. Add the giblets and stir briefly, season with 1 tablespoon fish sauce, 1 tablespoon kOBE Monk Fruit Blend and 1/2 teaspoon black pepper, stir well, then simmer for 1 minute until the sauce turns sticky.
Make the peppery fish sauce dressing: put 3 tablespoons fish sauce, 2 tablespoons kOBE Monk Fruit Blend, 2 tablespoons water, 1 tablespoon oyster sauce, 1 tablespoon sate chili oil and 1/2 tablespoon ground pepper in a small pot. Stir well and bring to a boil.
Make the broth: put 1.5 liters of water in a pot with 300g cleaned chicken feet, bring it to a boil over high heat, skim, then simmer for 30 minutes until the feet are very soft.
Season the broth with 1 tablespoon kOBE Monk Fruit Blend, 1.5 tablespoons seasoning powder and 20g spring onion whites, bring it back to a boil and turn off the heat.
Use that same pot of broth to cook 4 noodle nests, 100g bean sprouts, 50g garlic chives and 100g ground pork.
Put the noodles and toppings in bowls, scatter with chopped spring onion and minced chili, spoon the dressing over and toss, with the chicken feet broth alongside.
Tips
Exactly 1 minute leaves the immature yolks soft and rich in the middle.
Another minute of simmering thickens the sauce around the giblets, which seasons them and clears the smell.
The bowl is best tossed and eaten straight away, as the greens release water and dilute it over time.
Noodles cooked in the chicken feet broth rather than plain water taste noticeably fuller.
The dressing goes on while the noodles are hot, as cooled noodles clump and resist tossing.
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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.