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