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Vietnamese chicken noodle soup

This authentic Vietnamese chicken noodle soup will be a favourite all winter. Garnished with chilli pieces and sauce, make it as hot as you like! - by Alison Pickel
  • 21 Jan 2016
Vietnamese chicken noodle soup
Cook: 22 Minutes - easy - Serves 4 - gluten-free - nut-free - dairy-free - egg-free - pregnancy-safe
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This authentic Vietnamese chicken noodle soup will be a favourite all winter. Garnished with chilli pieces and sauce, make it as hot as you like!

Ingredients

1 litre (4 cups) chicken stock

1 litre (4 cups) water

2 large chicken breasts (560 g), trimmed

2 tbsp light soy sauce (or gluten-free alternative)

1 tbsp fish sauce

3 cm piece fresh ginger, 
 peeled, thinly sliced

1 star anise

4 green spring onions, 
 thinly sliced diagonally

200 g packet dried Pad Thai rice noodles

½ cup fresh coriander leaves

Sliced red chilli, to garnish

Chilli sauce, to serve

Method

  1. To make soup, combine stock, water, chicken, sauces, ginger and star anise in a large saucepan. Bring to boil. Gently simmer, uncovered, for about 5 minutes, or until chicken is almost cooked. Remove chicken. Strain soup. Return to same pan.
  2. Cool chicken, then cut into 
thin slices.
  3. Return soup to boil over a high heat. Add chicken and onions. Simmer for 2 minutes, or until chicken is cooked.
  4. Meanwhile, cook noodles according to packet directions. Drain well.
  5. To serve, divide noodles between serving bowls. 
Top with coriander. Pour in soup. Garnish with chilli. Serve with chilli sauce.
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