Vietnamese Chicken Noodle Soup

Vietnamese Chicken Noodle Soup

Warm up from the inside out with this fragrant classic Vietnamese chicken noodle soup.
  • 25 Mins

    Cooking Time

  • easy


  • 10 Mins

    Prep Time

  • 2 People


  • 100 g dried rice stick noodles
  • 1 litre Continental Superb Stock Chicken Salt Reduced
  • 1 spring onion, thinly sliced
  • 1 garlic clove, thinly sliced
  • 2 cm piece fresh ginger, thinly sliced
  • 1 cinnamon stick
  • 1 star anise
  • 1 tablespoon fish sauce
  • 300 g chicken breast fillet
  • fresh coriander, bean sprouts, thinly sliced red chilli and lime wedges, to serve

  1. Prepare rice noodles following directions on packet.

  2. Place stock, pale part of spring onion, garlic, ginger, cinnamon, star anise and fish sauce in a large saucepan. Cover and bring to the boil. Reduce heat to medium low and simmer, covered, for 5 minutes.

  3. Add chicken. Cover and continue to simmer for 10 - 15 minutes or until chicken is almost cooked through. Remove from heat and set aside, covered, for 5 minutes until chicken is cooked through.

  4. Using tongs transfer chicken to a chopping board. Using two forks, shred chicken meat. Divide noodles and chicken among serving bowls. Strain soup through a strainer over a large bowl. Discard spices, onion, garlic and ginger. Ladle hot soup over noodles and chicken. Top with remaining green parts of onion, coriander leaves, bean sprouts and chill. Serve with lime wedges.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 588.46 kcal
Protein (g) 38.99 g
Sugar (g) 7.92 g
Fat (g) 22.03 g
Fibre (g) 2.05 g

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