Vietnamese Chicken Noodle Soup

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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 346
  • Calories from fat: 18%
  • Fat: 7.1g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.7g
  • Protein: 40.4g
  • Carbohydrate: 29.1g
  • Fiber: 1.1g
  • Cholesterol: 141mg
  • Iron: 2.6mg
  • Sodium: 1279mg
  • Calcium: 61mg


  • 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)


  1. 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.
  2. Cook rice sticks in boiling water 5 minutes; drain.
  3. 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.
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