Vietnamese Light Chicken Soup with Rice Noodles
Why this recipe works
- Clean, aromatic broth: Ginger, star anise and fish sauce season the stock with warmth and savoury depth while keeping the soup light.
- Straightforward method: The chicken cooks directly in the broth, then gets shredded and returned to the bowls, keeping the workflow simple.
- Fresh finish: Lime, spring onion and coriander sharpen the broth just before serving, balancing the savoury chicken and noodles.
Get the most out of this recipe
Timing notes
- Assemble just before serving: Add noodles to the bowls rather than simmering them in the broth, so they stay springy and do not cloud the soup.
- Optional clearer broth: Letting the broth stand briefly off the heat before straining helps the aromatics settle and gives a cleaner finish.
Ingredient notes
- Use bone-in thighs for flavour: Bone-in chicken thighs help enrich the broth and stay tender during the gentle simmer.
- Keep the star anise subtle: Star anise should scent the broth rather than dominate it; remove it before serving for a lighter finish.
- Season with fish sauce: Fish sauce brings both salt and savoury depth, so add it gradually and adjust the final seasoning to taste.
Make-ahead tips
- Keep noodles separate: Store the broth and chicken apart from the noodles to prevent the noodles softening and absorbing too much liquid.
- Freeze the broth and chicken: The broth and shredded chicken freeze well; cook fresh noodles when you are ready to serve.
- Reheat gently: Warm the broth until piping hot, then heat the chicken in it briefly so the meat stays tender.
Common mistakes
- Boiling the broth hard: A rolling boil can make the broth cloudy and rough-tasting; keep it at a bare simmer once the chicken is added.
- Overcooking the noodles: Rice noodles continue to soften after draining, so cook them only until just tender and rinse briefly with warm water.
Equipment you'll need
Ingredients
Instructions
- Slice the ginger into thin coins. Put the ginger and star anise in a stockpot and pour over the chicken stock.
- Bring to a gentle simmer over medium heat, then add the chicken thighs. Cook at a bare simmer for 18 to 22 minutes, skimming any foam, until the chicken is cooked through and tender.
- Lift out the chicken and leave it to cool slightly, then pull the meat into bite-sized pieces. Keep the broth at a low simmer and stir in the fish sauce.
- Cook the rice noodles in a saucepan of boiling water until just tender, following the packet timing. Drain well in a colander and rinse briefly with warm water to stop them sticking.
- Thinly slice the spring onion and roughly chop the fresh coriander. Cut the limes into wedges.
- Divide the noodles and chicken between bowls. Ladle over the hot broth, then finish with spring onion and coriander, and serve with lime to squeeze over at the table.
Recipe notes
Tips
- Keep the broth at a bare simmer rather than a rolling boil to maintain a clear, clean-tasting soup.
- If you have time, let the broth stand off the heat for 5 minutes after simmering, then strain out the ginger and star anise for an even clearer finish.
Substitutions
- Replace chicken thighs with chicken breast for a leaner soup; add it for the last 10 to 12 minutes so it stays tender.
- Replace rice noodles with glass noodle for a lighter texture; cook until just tender, then drain well.
Storage
- Refrigerate up to 3 days
- Store broth and chicken separately from the noodles, as the noodles will soften in the liquid. Chill promptly, then reheat the broth until piping hot and warm the chicken in it for 2 to 3 minutes; add freshly cooked noodles to serve. Freeze broth and chicken for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 bowls
- Total time: 45min (20min active)
- Difficulty: Easy
- Cuisine: Vietnamese
-
Allergens:
Fish
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