Vietnamese Noodle Soup

Submitted by Jane Kannar

Vietnamese Noodle Soup

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Serving: 4
Prep Time 20 mins
Cook Time 5 hrs
Total Time 5 hrs 20 mins


  • 1 - 2 Pork Fillet or 2-3 x chicken breast fillets
  • Rice Vermicelli Noodles
  • 2L Stock (chicken/Veg)
  • 5-6 Star Anise
  • 4 Cloves Garlic, sliced
  • 5cm piece Ginger, sliced
  • 2 stalks Lemon grass, bruised
  • Chilli, fresh or flakes (optional)
  • Veges (eg.Broccoli, Bok Choy, Cauliflower, Baby Corn, Mushrooms quartered, Carrot)
  • Fresh Coriander, Basil, Mint (vietnamese if you can get it)
  • Lime, cut into quarters
  • Bean Shoots
  • Shallots (spring onions),green part, sliced thinly


  • Add Garlic, Ginger, Star Anise, Lemon Grass and Stock.
  • Cook for a couple of hours or until fragrant (the longer the better)
  • Add Pork Fillet or Whole Chicken Breasts
  • Cook for approximately 3 hours on Low or until Meat is cooked through
  • Add veges 30mins before serving.
  • Meanwhile cook Rice Vermicelli noodles (boil water, pour over and soak for approx 5mins, drain)
  • Prepare fresh herbs and add to a plate with bean shoots + lime wedges, served separately
  • In a large bowl, add noodles, top with sliced Pork or Chicken, Veges and broth
  • Sprinkle with Shallots and chilli (optional)
  • Add your own selection of fresh herbs, bean shoots and a squeeze of lime juice
  • Stir through and enjoy!
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