Vigan Miki with Red Soup YouTube Video


Vigan Miki with Red Soup YouTube Video

The red broth or soup is added when served, served garnished with Vigan chicharon crackling, chopped garlic leaves and fried garlic and oil. 

Vigan Miki is a noodle soup served for merienda or breakfast. It is also served on special occasions and celebrations. Vigan miki is available at stalls under the Vigan Cathedral Belltower in the mornings.

The traditional Vigan Miki is made up handmade flat noodles.The Vigan Miki noodles are only available in Vigan or nearby places. It is available at the Vigan public market. Also available pre-packed in most Vigan stores and supermarkets.

I sourced my Vigan Miki noodles online via Shopee Vigan seller.

There several Vigan Miki post on our Overseas Pinoy Cooking website.



This is my version of the traditional Vigan Miki.

Ingredients and Cooking Methods

Parboil the pork and Chicken
In a large stainless pot place about 1/4 kilo pork and 1/4 kilo chicken. Fill the pot with water up to 3/4 full. Add in the aromatic ingredients, 1 head garlic cut crosswise, 2 quartered onions, 1 stalk celery, some leeks, some kinchay and 2 tbsp of peppercorns. Bring to a boil and simmer for 25 to 30 minutes.When done removed pork and chicken from the pot. Let cooldown, cut pork into strips, shred the chicken into small pieces. Keep aside.

To prepare the fried garlic garnish
Heat about 2/3 cups of cooking oil in a small non-stick frying pan.Add in the chopped garlic, about 1 head garlic.Stir fry for about 1 to 2 minutes or until golden brown.Do not over fry, garlic become bitter if over fried.
Transfer the fried garlic in a small condiments cup, include the oil. Keep aside.

Cooking Method
Heat the same stainless steel pot used in boiling the pork and chicken. Add in about 1/2 cup of cooking oil.
When the cooking oil starts to smoke stir in the chopped garlic, about 1/2 head garlic. Stir fry for a minute.
Add in the chopped onions, about 3 medium size onions.Stir fry for a minute.

Now add in the pork strips and shredded chicken.Continue to stir cook for about 2 to 4 minutes.
Stir in about 2/3 to 1 cup fish sauce. And about 2-3 tbsp. powdered peppercorns. Continue to stir cook for about 4 to 5 minutes. Now add in the broth from boiling the pork and chicken, use sieve to filter out the solid residue.Fill the pot at about 2/3 full, used water if the broth is not enough.Cover, bring to a boil and simmer for, about 10 to 15 minutes.Check and stir once in a while.

Now add in the atsuete water extracted from 1/2 cup of atsuate seeds. Use sieve to separate the seeds.Continue to cook for another 3 to 5 minutes.Check and stir once in a while.
Season with salt to taste.

Now add in the dried Vigan miki noodles, about 1/2 kilo to 3/4 kilo.Stir the noodles to avoid the noodles from sticking together.Cook for about 40 to 45 minutes or until the noodles are just cooked and al dente.
Occasionally checking and stirring during the duration.Season with salt and correct saltiness.When the noodles are just cooked transfer some of the broth in a separate small pot, keep aside and hot.

Now add in more broth or water if require.Correct saltiness, add some chicken cubes if required.

Now add in the pre- soaked sotanghon noodles. Continue to cook for another 1 to 2 minutes.

When the noodles are cooked, transfer to a serving dish.

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