Vigan Miki

Vigan Miki Recipe
Vigan Miki, this noodle soup dish is one of the popular street food at Vigan City, Ilocos Sur up North Luzon. It is associated as street food because its one of the food attraction in Vigan Plaza, together with the famous empanada and barbecue. It is available in the morning as breakfast.

Vigan Miki Dish

The reason it is that good is that the noodles are prepared by hand, the dough is rolled into thin round sheet and cut into flat strips and dried in open air. Of course you don’t need to do that. The flat egg noodle available at supermarket are good substitutes. The Vigan miki noodle is actually have the same ingredients with egg noodle it is a mixture of flour, egg and salt.

Vigan Miki

Ingredients:

1/2 k. flat egg noodle, Vigan miki noodle
200 g. sotanghon noodle, vermicelli noodle, soaked with water
250 g. chicken breast, boiled, shredded
100 g. pork, boiled, cut into strips
1/2 head garlic, chopped
1 medium size onion, chopped
1 small bundle spring onion, chopped
1/2 c. patis
1/2 c. achuete (red coloring extract)
cooking oil
salt and pepper

Cooking procedure:

In casserole sauté garlic, onion, add in pork and chicken and stir cook for 2 to 3 minutes. Add patis stir cook for another 2 to 3 minutes and achuete. Add enough water or broth and let boil. Add the Vigan miki noodle and simmer for 30 to 45 minutes or until soft and tender. Add sotanghon and cook for another 3 to 5 minutes. Season with salt and pepper. Garnish with spring onion. Serve immediately.

7 comments:

MikeMina said...

This one looks really yummy! I am cooking my own version of miki soup tomorrow for our weekly board meeting and hope to do it well . . . :-)

Welcome, to the blogosphere, Ut-man!

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Anonymous said...

original recipe, we top it with garlic chives (kutchay)not the same without it.

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ut-man said...

anonymous, thanks for the visit, definitely chives are best with Vigan miki, but spring onions or scallions are good substitute. In pact most can not tell the difference. But in the Philippines vegetable markets they simply called murang dahon ng sibuyas or murang dahon ng bawang.

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Anonymous said...

pag walang achuete, pwede safron, same process as achuete. safron will add additional aroma + top it with crushed chicharon...yum yum yum!!!

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bing said...

do you know guys on how to make the noodle? can u pls share it here asap. thanks.

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ut-man said...

Hi Bing,

The Vigan miki is just made up of flour with salt to taste the egg is an option some don’t even have egg on it others add eggs there are no exact rule on how many eggs and exact measurements of ingredients. I used to make the noodles myself at that time the commercially sold Vigan miki noodles are not yet available. If you really want to make the noodles your self here it is.

You will need 3 cups flour, 1 tsp. salt, 1/4 cup of water and 1 to 2 eggs. In a big mixing bowl place 2 cups of flour and mix in the salt, break the egg over the flour and start to mix by hand then add the water continue kneading until dough are no longer sticking at the sides of the bowl, you might need to add more flour from the remaining 1 cup of flour and knead on a cutting board to make the dough firm and elastic. When ready chip off about the size of golf ball from the dough and roll using a rolling pin to form into flat sheets then place the sheet to partially dry on your dining table dusted with flour, air dry for 2 to 3 hours. Now using a pair of scissor cut the semi dried sheets into strips then scatter the noodles on the same table and let air dry overnight. Good luck.

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Anonymous said...

I've tried it when i was still a kid when our family visited pangasinan (didn't know it was from Vigan). But i don't remember wit the vermicelli noodle. Either way, i'll try to make it. Thanks for the recipe!

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