Vietnamese Chicken-Noodle Soup


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.

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cup
  • Measuring spoons
  • Large pot
  • Wooden spoon or heatproof spatula
  • Pot holders
  • Medium-sized bowl
  • 6 small bowls for toppings
  • 4 bowls



  • 8 cups low-sodium chicken broth
  • 4 quarter-sized slices fresh ginger
  • 2 garlic cloves, peeled and thinly sliced
  • 1 lemongrass stalk, thinly sliced
  • 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
  • 1 lime, quartered



  • 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. 
  • While the broth is cooking, put the noodles in the medium bowl and cover them with hot water. Set aside until soft, 20-30 minutes. Drain the noodles and divide them among the 4 bowls. 
  • Put the chicken, cilantro, basil leaves, bean sprouts, chili paste, and lime in the separate bowls and put them out on the table.
  • Ladle broth on top of each bowl of noodles and allow each guest to add whatever accompaniments they choose. 

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