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Chopsticks lifting rice noodles from bowl of Vietnamese chicken soup.
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5 from 3 votes

Vietnamese Chicken Noodle Soup

This Vietnamese Chicken Noodle Soup recipe is inspired by Pho Ga. It's made with chicken thighs, spices, and carrots cooked in savory broth.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Vietnamese
Diet: Gluten Free, Low Lactose
Keyword: Vietnamese chicken soup, pho ga soup, chicken noodle soup,
Servings: 5
Calories: 552kcal

Ingredients

Instructions

Toast The Spices:

  • Crush ½ tsp. coriander seeds with a mortar and pestle.
  • Heat a small pan to medium low and add ½ tsp. crushed coriander seeds, 3-4 star anise pods, and ¼ - ½ tsp. Vietnamese cinnamon. Toast for 5 minutes or until fragrant. Remove pan from heat.
  • Mince 6 cloves of garlic and 1 onion (any color). Dice 1 jalapeno (optional) and remove seeds for less heat. Peel a 1-inch portion of ginger root.
  • Cut 4-5 large carrots into slices.

Sear The Chicken:

  • Heat a cast iron Dutch oven or heavy-bottomed soup pan to medium-high and add 2 Tbsp. olive oil. Once heated, add chicken thighs and sear for 3-4 minutes per side. Season each side with generous pinch of salt and pepper. Remove chicken from pan and set aside.

Add The Vegetables:

  • Add the minced garlic, onions, and jalapeno (if using). Grate the ginger into the pan using a microplane or small grater. Saute for 4-5 minutes, stirring often.
  • Add carrots to the pan along with a generous pinch of salt and pepper. Saute for another 5 minutes, stirring often.
  • Add 5 cups of chicken broth to the pan and bring to a boil. Once the soup has reached a boil add the chicken back to the pan along with the toasted spices.
  • Reduce the heat to a low boil, cover, and cook for 20-25 minutes or until the carrots are tender and the chicken is cooked through.
  • Remove the chicken from the pan and place on a cutting board. Once it is cool enough to handle shred it with two forks. Return the shredded chicken to the pan along with 2 Tbsp. gluten free fish sauce (or any brand of fish sauce if not gluten free) and the juice of 1 lime.
  • Prepare 1 package of vermicelli rice noodles according to package instructions. Drain.
  • Remove and discard the star anise before serving!
  • To Serve: Place a portion of cooked noodles in bowl. Ladle soup on top of noodles. Garnish with favorite toppings.
  • Topping ideas: Gluten Free Hoisin sauce, Sriracha sauce, fresh limes, scallions, cilantro, jalapeno peppers, Thai basil

Notes

You can substitute regular cinnamon for Vietnamese cinnamon if necessary. Feel free to adjust cinnamon levels to your liking.
You can use Vietnamese cinnamon in place of regular cinnamon in all your favorite recipes - It adds a nice pop of flavor.
Adjust the amount of lime to your liking.
The toppings can be customized to your tastes.

Nutrition

Serving: 2cups | Calories: 552kcal | Carbohydrates: 60g | Protein: 44g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 172mg | Sodium: 1062mg | Potassium: 1162mg | Fiber: 6g | Sugar: 8g | Vitamin A: 21725IU | Vitamin C: 18mg | Calcium: 112mg | Iron: 3mg