Vietnamese Chicken Noodle Soup

Vietnamese Chicken Noodle Soup Recipe
Randy Mayor; Mary Catherine Muir
Vietnamese cooking often calls for adding herbs and sauces to a dish at the end. More than just a garnish, these ingredients allow you to tailor the chicken noodle soup to your taste. Additional chili oil and fish sauce will, though, increase the fat and sodium.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 346
Caloriesfromfat 18 %
Fat 7.1 g
Satfat 1.7 g
Monofat 2.1 g
Polyfat 1.7 g
Protein 40.4 g
Carbohydrate 29.1 g
Fiber 1.1 g
Cholesterol 141 mg
Iron 2.6 mg
Sodium 1279 mg
Calcium 61 mg


4 cups water
1/2 cup sliced shallots
1/4 cup minced peeled fresh ginger
5 teaspoons minced garlic (about 2 large cloves)
1 tablespoon Thai fish sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (15.75-ounce) cans fat-free, less-sodium chicken broth
1 1/2 pounds skinless, boneless chicken thighs
1/4 pound uncooked rice sticks (rice-flour noodles) or vermicelli
1 cup fresh bean sprouts
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons thinly sliced fresh basil
2 tablespoons thinly sliced fresh mint
4 lime wedges
Chopped hot red or Thai chile (optional)
Fish sauce (optional)
Chili oil (optional)


Combine the first 9 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes or until the chicken is done. Remove chicken from pan; cool slightly. Cut into bite-size pieces.

Cook rice sticks in boiling water 5 minutes; drain.

Divide chicken and noodles evenly among 4 large bowls. Ladle 2 cups soup into each bowl. Top each serving with 1/4 cup sprouts and 1 1/2 teaspoons each of onions, cilantro, basil, and mint. Serve with lime wedges; garnish with chopped chile, fish sauce, or chili oil, if desired.

David Ricketts,

Cooking Light

March 2001
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