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Simple Vietnamese Chicken & Vermicelli Soup

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A light, nourishing Vietnamese-style soup made with tender chicken, clear aromatic broth, and delicate rice vermicelli noodles that feels comforting without being heavy.

Ingredients

Scale
  • 1 1/2 pounds chicken thighs or chicken breast
  • 8 cups water
  • 1 medium onion, halved
  • 2 to 3 inch piece fresh ginger, sliced
  • 1 teaspoon salt, plus more to taste
  • 2 to 3 tablespoons fish sauce
  • 8 ounces rice vermicelli noodles
  • 3 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • Black pepper, to taste
  • Lime wedges, optional
  • Fried shallots, optional

Instructions

  1. Place onion halves and ginger slices in a dry pot over medium heat and toast until lightly charred and fragrant.
  2. Add chicken, toasted onion, ginger, water, and salt to a large pot.
  3. Bring to a gentle simmer, then reduce heat to low.
  4. Cook uncovered for 25 to 30 minutes, skimming foam as needed.
  5. Remove chicken from the pot and shred into bite-sized pieces.
  6. Discard onion and ginger from the broth.
  7. Add fish sauce to the broth and simmer gently for 5 minutes.
  8. Adjust seasoning with additional salt if needed.
  9. Cook rice vermicelli noodles according to package instructions and drain well.
  10. Divide noodles among bowls and top with shredded chicken.
  11. Ladle hot broth over noodles and chicken.
  12. Garnish with green onions, cilantro, black pepper, and optional toppings before serving.

Notes

Simmer gently and skim early to keep the broth clear and light. Cook noodles separately to maintain the best texture.

Find it online: https://www.lylyrecipes.com/vietnamese-chicken-vermicelli-soup/