Vietnamese Noodle Soup


August 29, 2014

Vietnamese Noodle Soup 0 0 5 0
  • Prep: 20 mins
  • Cook: 5 hrs
  • 20 mins

    5 hrs

    5 hrs 20 mins

  • Yields: 4-6


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


1Add Garlic, Ginger, Star Anise, Lemon Grass and Stock.

2Cook for a couple of hours or until fragrant (the longer the better)

3Add Pork Fillet or Whole Chicken Breasts

4Cook for approximately 3 hours on Low or until Meat is cooked through

5Add veges 30mins before serving.

6Meanwhile cook Rice Vermicelli noodles (boil water, pour over and soak for approx 5mins, drain)

7Prepare fresh herbs and add to a plate with bean shoots + lime wedges, served separately

8In a large bowl, add noodles, top with sliced Pork or Chicken, Veges and broth

9Sprinkle with Shallots and chilli (optional)

10Add your own selection of fresh herbs, bean shoots and a squeeze of lime juice

11Stir through and enjoy!

Submitted by Jane Kannar


1 Review

Linda Gillies

July 18, 2016

Awesome recipe! I used the pork fillet, and I couldn’t really slice it as it just fell apart, but the aroma was beautiful!?

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