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Vietnamese Style Chicken Noodle Soup

Writer: HappyLuckyFoodHappyLuckyFood
Jul 11, 20182 min read

Updated: Sep 2, 2018

This is a recipe dear to my heart. My father used to make this for me and my family every Sunday night as we were growing up. He created this to to give him a taste of what he was missing back home in Vietnam. The only challenge was NZ had limited Asian ingredients in the 1970's. The result was something not only delicious but wholesome.

Ingredients (Feeds 6-8)

  • 1 Whole chicken (Size 12-16)

  • Water (Enough to just cover the chicken)

  • Onion (1)

  • Ginger (Thumb size)

  • Rice Noodles (1 Packet)

  • Carrots (6)

  • Tomatoes (1 can of whole tomatoes)

  • Fish Sauce (7 Tbsp)

  • Bean Sprouts (To garnish)

  • Spring Onions (4-5)

  • Coriander (To garnish)

  • Lemons (To garnish)

  • Nuoc Cham Dipping Sauce (To garnish)

Preparation

  1. Put the Chicken into a large pot and cover with water.

  2. Peel onion and ginger and place into the pot. Bring pot to the boil and skim off any scum that floats to the surface. Let the pot boil for 15 minutes then turn the heat off and cover the pot with a lid.

  3. Leave the chicken to cook for 1 hour in the residual heat.

  4. After an hour remove the chicken from the pot. Let chicken cool, tear it into large pieces and set aside.

  5. Slice carrots into 2-3cm rounds and add to the pot along with the can of tomatoes. Turn the heat to high temperature and leave the lid on.

  6. Continue to cook the stock until the carrots are soft. Add the fish sauce and cook for another 10 minutes.

  7. Bring another pot of water to the boil and place in rice noodles. Make sure you stir the noodles to make sure they cook evenly. Once the noodles start to feel soft strain immediately and run under cold water to ensure they don’t cook anymore. Place noodles in a bowl.

  8. Taste soup to see if the stock needs anymore salt, if so add fish sauce to taste.

  9. Slice spring onions, lemon and coriander.

  10. In a bowl put noodles, bean sprouts, chicken, spring onions, coriander and 1-2 Tablespoons of Nuoc Cham dressing. Pour stock over the ingredients and into the bowl. Put a squeeze of lemon over the top to finish.

Any stock that isn’t eaten can be reheated the next day or frozen for future goodness.




 
 
 

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