Easy Vietnamese Chicken & Vermicelli Soup is a light, nourishing noodle soup that brings together tender chicken, delicate rice vermicelli, and a clear, fragrant broth. This comforting bowl is simple enough for weeknights yet special enough to serve when you want something wholesome, warm, and deeply satisfying without feeling heavy.
Inspired by traditional Vietnamese home cooking, this soup focuses on clean flavors. Gently simmered chicken creates a naturally sweet broth, while fresh herbs and a touch of seasoning keep every bite bright and balanced. If you enjoy soothing soups that feel restorative and family-friendly, this recipe deserves a spot in your regular rotation.
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Why You’ll Love This Easy Vietnamese Chicken & Vermicelli Soup
This soup is beloved for good reason. It checks so many boxes for everyday cooking while still feeling special.
First, it is incredibly light yet filling. The broth is clear and clean, not oily or overpowering, making it perfect when you want something comforting but not heavy. Second, it is naturally affordable and practical. Basic chicken parts, pantry staples, and rice noodles come together into a meal that feeds the whole family without extra cost.
You will also appreciate how flexible this recipe is. You can keep it simple or enhance it with extra herbs, spices, or vegetables based on what you have on hand. Most importantly, this soup tastes fresh and soothing every time, whether you serve it for lunch, dinner, or as a gentle meal when someone needs comfort.
Ingredients for Easy Vietnamese Chicken & Vermicelli Soup
For the Chicken Broth
- 2 to 2.5 pounds chicken with bones (whole chicken cut into pieces, or thighs and backs)
- 10 cups water
- 2 thumb-size pieces fresh ginger, peeled and lightly smashed
- 4 large garlic cloves, peeled
- 2 shallots, peeled and halved
- 1 teaspoon salt, plus more to taste
- 1 to 2 tablespoons fish sauce, to taste
- 1 teaspoon sugar, optional but recommended for balance
Optional aromatics for added fragrance:
- 1 small piece black cardamom
- 1 star anise
- 1 teaspoon coriander seeds
For the Noodles and Toppings
- 8 ounces dried rice vermicelli noodles
- 2 scallions, thinly sliced
- 1 small bunch fresh cilantro, chopped
- Freshly ground black pepper
Ingredient Notes
Chicken with bones is essential for a flavorful broth. Thighs, drumsticks, backs, or a whole chicken all work well. Boneless chicken can be used, but the broth will be less rich.
Rice vermicelli noodles are thin and cook quickly. Look for packages labeled rice vermicelli or rice stick noodles.
Fish sauce adds depth and savory balance. If you need a substitute, use soy sauce or coconut aminos, but start with less and adjust to taste.
For a family-friendly and alcohol-free version, no substitutions are needed since this recipe does not rely on wine or spirits. If you prefer an even lighter broth, you can replace one to two cups of water with low-sodium vegetable broth.
Step-by-Step Instructions
Step 1: Prepare the Chicken
Place the chicken pieces in a large pot and cover with water. Bring to a boil over high heat and let it boil for 3 to 5 minutes. This step helps remove impurities and keeps the final broth clear.
Drain the chicken into a colander and rinse both the chicken and the pot under running water. Return the cleaned chicken to the pot.
Step 2: Simmer the Broth
Add 10 cups of fresh water to the pot with the chicken. Add ginger, garlic, shallots, salt, and any optional spices you are using.
Bring the pot to a gentle boil, then reduce the heat to low. Let the broth simmer uncovered for about 60 to 75 minutes. Skim off any foam that rises to the surface during the first 15 minutes.
The broth is ready when it smells fragrant and the chicken is fully cooked and tender.
Step 3: Shred the Chicken
Carefully remove the chicken pieces from the pot and place them on a plate to cool slightly. Once cool enough to handle, shred the meat into bite-size pieces and discard the bones and skin.
Return the shredded chicken to the pot or set it aside for assembling the bowls.
Step 4: Season the Broth
Taste the broth and adjust seasoning with fish sauce, salt, and sugar as needed. The flavor should be light, savory, and gently sweet.
Remove and discard the aromatics before serving.
Step 5: Cook the Vermicelli Noodles
While the broth finishes, cook the rice vermicelli noodles according to the package instructions. Most only need a brief soak in hot water.
Drain the noodles well and divide them evenly among serving bowls.
Step 6: Assemble and Serve
Top each bowl of noodles with shredded chicken. Sprinkle with scallions, cilantro, and a pinch of black pepper.
Ladle hot broth over the noodles and chicken. Serve immediately while hot.
Pro Tips for Success
- Always parboil and rinse the chicken to keep the broth clear and clean tasting.
- Simmer gently, not rapidly. A rolling boil can make the broth cloudy.
- Add fish sauce gradually. Different brands vary in saltiness.
- Cook noodles separately so they do not absorb too much broth.
- Taste and adjust seasoning at the end for the best balance.
- Serve immediately for the freshest flavor and texture.
Flavor Variations
This soup is easy to customize without losing its comforting character.
For a ginger-forward version, add an extra piece of smashed ginger to the broth.
For a herb-packed bowl, add fresh Thai basil or mint along with cilantro.
For gentle spice, serve with sliced fresh chili or a small spoon of chili oil on the side.
For extra vegetables, add thinly sliced onions, mushrooms, or baby bok choy to the broth during the last 10 minutes of cooking.
For a heartier meal, add a soft-boiled egg to each bowl just before serving.
Serving Suggestions
Easy Vietnamese Chicken & Vermicelli Soup is satisfying on its own, but it also pairs well with simple sides.
Serve it with a plate of fresh herbs and lime wedges so everyone can customize their bowl. Light pickled vegetables or a crisp cucumber salad make refreshing accompaniments.
For a larger meal, add fresh spring rolls or a simple steamed vegetable dish on the side. This soup also works beautifully as a starter for a Vietnamese-inspired dinner.
Storage and Freezing Instructions
Store leftover broth and chicken in an airtight container in the refrigerator for up to 3 days. Keep noodles separate to prevent them from becoming mushy.
To freeze, store the broth and chicken together in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
Always cook fresh noodles when reheating for the best texture.
Print
Easy Vietnamese Chicken & Vermicelli Soup
- Total Time: 95 minutes
- Yield: 4 servings
Description
Easy Vietnamese Chicken & Vermicelli Soup is a light, nourishing noodle soup made with tender chicken, delicate rice vermicelli, and a clear, fragrant broth that is comforting, wholesome, and deeply satisfying.
Ingredients
- 2 to 2.5 pounds chicken with bones
- 10 cups water
- 2 thumb-size pieces fresh ginger, peeled and smashed
- 4 large garlic cloves, peeled
- 2 shallots, peeled and halved
- 1 teaspoon salt, plus more to taste
- 1 to 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 small piece black cardamom (optional)
- 1 star anise (optional)
- 1 teaspoon coriander seeds (optional)
- 8 ounces dried rice vermicelli noodles
- 2 scallions, thinly sliced
- 1 small bunch fresh cilantro, chopped
- Freshly ground black pepper
Instructions
- Place chicken in a large pot, cover with water, bring to a boil, and boil for 3 to 5 minutes.
- Drain and rinse chicken and pot, then return chicken to the pot.
- Add fresh water, ginger, garlic, shallots, salt, and optional spices.
- Bring to a gentle boil, reduce heat, and simmer uncovered for 60 to 75 minutes.
- Skim foam during the first 15 minutes.
- Remove chicken, shred meat, and discard bones and skin.
- Return shredded chicken to the pot.
- Season broth with fish sauce, salt, and sugar to taste.
- Remove and discard aromatics.
- Cook rice vermicelli according to package instructions.
- Divide noodles into bowls and top with chicken.
- Garnish with scallions, cilantro, and black pepper.
- Ladle hot broth over bowls and serve immediately.
Notes
Simmer gently for a clear broth and cook noodles separately to maintain the best texture.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vietnamese
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Protein | 32 g |
| Carbohydrates | 42 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sodium | 780 mg |
Values are estimates and will vary based on exact ingredients used.
FAQ About Easy Vietnamese Chicken & Vermicelli Soup
What makes this soup different from pho?
This soup has a lighter, simpler broth that focuses on chicken and aromatics without charring spices or adding beef. It is cleaner in flavor and quicker to prepare.
Can I make this soup in advance?
Yes. The broth actually tastes better the next day. Store noodles separately and assemble just before serving.
Is this soup good for kids?
Absolutely. The mild flavors and soft noodles make it very family-friendly. You can adjust seasoning to suit younger palates.
Can I use rotisserie chicken?
Yes, but the broth will be less rich. Use chicken broth instead of water and add shredded rotisserie chicken at the end.
How do I keep the broth clear?
Parboiling the chicken and simmering gently are the two most important steps for clarity.
Final Thoughts
Easy Vietnamese Chicken & Vermicelli Soup proves that simple ingredients can create deeply comforting food. With its clear broth, tender chicken, and soft rice noodles, this soup is perfect for busy weeknights, quiet weekends, or whenever you need something warm and nourishing.
Once you try it, you will see why this humble soup is a staple in Vietnamese home kitchens. It is easy, flexible, and endlessly soothing, making it a recipe you will return to again and again.