Randy Mayor; Mary Catherine Muir
4 servings

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.

How to Make It

Step 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.

Step 2

Cook rice sticks in boiling water 5 minutes; drain.

Step 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.

Ratings & Reviews

sandy1980's Review

July 09, 2012

Lamati's Review

June 13, 2011
I love this soup, especially because of the combination of herbs and the texture of the fresh bean sprouts. I would not make chicken soup any other way.

lemilyb's Review

August 04, 2010
Just ok, unfortunately. I love pho and thought this would be great, but the flavors just didn't come together. If I redid this one I would saute the shallots, garlic, ginger, etc before adding the broth. The raw-ish pieces of ginger definitely did not work. Some hoisin sauce would have really helped, too.