Description
A comforting and authentic Vietnamese chicken noodle soup with a rich, fragrant broth and tender chicken, perfect for family gatherings or rainy evenings.
Ingredients
Scale
- 1 whole chicken (preferably organic or free-range)
- 8 cups chicken broth
- 1 onion, halved
- 1 piece ginger, sliced
- 3–4 star anise
- 1 cinnamon stick
- 2–3 cloves
- 1 tablespoon fish sauce
- 2 teaspoons salt (adjust to taste)
- Rice noodles (fresh or dried)
- Fresh herbs (basil, cilantro, mint)
- Bean sprouts
- Lime wedges
- Chili slices
Instructions
- In a large pot, combine the whole chicken, chicken broth, onion, ginger, star anise, cinnamon stick, cloves, fish sauce, and salt.
- Bring to a boil over high heat, which should take about 10-15 minutes.
- Once boiling, reduce the heat and let it simmer for 30-40 minutes until the chicken is fully cooked (internal temperature of 165°F or 75°C).
- Remove the chicken and let it cool slightly, then shred the meat from the bones, discarding the skin and bones.
- Strain the broth through a fine-mesh sieve into another pot to achieve a clear broth, discarding the solids. Keep the broth warm.
- Cook the rice noodles according to package instructions, usually taking about 5-7 minutes.
- In a bowl, place a generous serving of noodles, top with shredded chicken, and ladle hot broth over the top.
- Garnish with fresh herbs, bean sprouts, lime wedges, and chili slices to taste.
Notes
Leftover broth can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Adjust the seasoning to taste before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg