My late Auntie Daisy immigrated to the United States from the Philippines in the mid 1970s. She brought with her many native food recipes from the region our family is from: Ilocos Sur. One of my favorite dishes that my Auntie would make from scratch was Vigan Miki, a noodle soup dish that is one of the popular street food at Vigan City. The reason it is that good is that my Auntie would prepared the noodles by hand. I remember watching my Auntie make the dough and then roll it into thin round sheet. She would then cut the dough into flat strips. Then she would prepare the soup base. The freshly-made noodles were then tossed into the soup. When the noodles were soft and tender, soup was ready. These days, when I make miki, I use store bought noodles from the Asian market.
- 1 lb of egg noodle, Vigan miki noodle
- 8 oz. sotanghon noodles, soaked with water (optional)
- 1 cup chicken breast, boiled and shredded
- 1/2 cup pork, boiled, cut into strips
- 1/2 cup uncooked shrimp, shelled and deveined (optional)
- 1/2 head garlic, chopped
- 1 medium size onion, chopped
- 1 small bundle spring onion, chopped
- 1/2 cup fish sauce
- 4 cups chicken broth
- 1/2 cup achuete
- 8 ounces of coconut milk (optional)
- cooking oil
- salt and pepper
In a large pot, sauté garlic and onions in cooking oil. Add chicken, pork and shrimp and stir until cooked. Add fish sauce and achuete. Add broth, coconut milk and achuete. Bring to a boil. Add the Vigan miki noodle and simmer for 30 to 45 minutes or until soft and tender. Add sotanghon. Cook for another 3 to 5 minutes. Season with salt and pepper. Garnish with spring onion. Serve immediately.