Vietnamese Chicken-Noodle Soup (with lots of accompaniments)

Vietnamese Chicken-Noodle Soup (with lots of accompaniments) | ChopChop


Sour, spicy, crunchy, herbal, tender—this soup has just about every flavor and texture! There are a lot of ingredients, but it’s not hard to put together—and it’s fun to serve and eat.

Hands-on time: 20 minutes
Total time: 45 minutes
Makes: 4 Servings

Kitchen Gear: 

Measuring cup
Sharp knife (adult needed)
Cutting board
Measuring spoons
Large pot
Wooden spoon or heatproof spatula
Pot holders
4 bowls


8 cups
low-sodium chicken broth
quarter-sized slices fresh ginger
garlic cloves, peeled and thinly sliced
lemongrass stalk, thinly sliced (this is a job for an adult)
2 tablespoons
fish sauce
4 ounces
rice noodles
1 cup
shredded or diced cooked chicken
1⁄4 cup
each chopped fresh cilantro and basil leaves
1 cup
bean sprouts
1 tablespoon
Vietnamese chili paste (if you like it spicy)
lime, quartered


1. Put the broth, ginger, garlic, lemongrass, and fish sauce in the pot and put the pot on the stove. Turn the heat to high and bring to a boil. Turn the heat down to low and cook 20 minutes. 
2. While the broth is cooking, put the noodles in the bowl and cover them with hot water. Set aside until soft, 20 to 30 minutes. Drain the noodles and divide them among the 4 bowls. 
3. Put the chicken, cilantro, basil leaves, bean sprouts, chili paste, and lime in separate bowls and put them out on the table.
4. Ladle broth on top of each bowl of noodles and allow each guest to add whatever accompaniments they choose.