Chicken Noodle Soup (Vietnamese)

Name: Chicken Noodle Soup (Vietnamese)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Asian
Ingredients: 2 liters Broth beef; 500g Chicken thigh bonless; 1 large Onion in half; 1 large Ginger sliced; 2 Star anise; 1 Cinnamon stick; 1 tsp Coriander seed; 1 tbs Fish sauce; 1 tsp Salt; 1 tsp Sugar; 300 to 400g Dried egg noodles; 2 Sliced Spring onions; Hand full Bean sprouts; Garnish Coriander leaf; Garnish Lime wedges; Garnish Hoisin; Red chilli sliced garnish

6 steps

Prep:15minCook:1h

Updated at: Sun, 31 May 2026 23:46:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories555 kcal (28%)

Total Fat16.8 g (24%)

Carbs70.8 g (27%)

Sugars7.6 g (8%)

Protein29.9 g (60%)

Sodium3005 mg (150%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 litersBroth beef

500gChicken thigh

1 tspcoriander seed

1 Tbsfish sauce

1 tspsalt

1 tspsugar

300gDried egg noodles

Instructions

Step 1

Char the onion and ginger Place the onion and ginger cut-side down in a hot frying pan until well browned and slightly blackened.

Step 2

Build the broth Add to a large pot: Beef stock Chicken thighs Charred onion and ginger Star anise Cinnamon stick Coriander seeds Bring to a gentle simmer. Cook for 30–40 minutes.

Step 3

Take the chicken out and shred it with two forks. Return the broth to a gentle simmer for another 15–20 minutes.

Step 4

Strain the broth. Add: Fish sauce Sugar Salt to taste The broth should be rich, fragrant and slightly stronger tasting than you'd drink on its own.

Step 5

Cook rice noodles according to the packet instructions

Step 6

Place noodles in bowls. Top with: Shredded chicken Thin onion slices Pour over the boiling-hot broth. Finish with: Spring onions Bean sprouts Coriander Lime wedges Serve with hoisin and sriracha.