A Vietnamese-Inspired Fragrant Chicken Noodle Soup

There’s something deeply comforting about a steaming bowl of noodle soup. It warms the body, soothes the mind, and feels like nourishment at its purest. 🍲 During my travels through Vietnam 🇻🇳, I was struck not only by the vibrant flavours but also by how meals are seen as medicine, balancing freshness, heat, herbs, and aromatics in one nourishing bowl.

This recipe is my take on a Vietnamese-inspired fragrant chicken noodle soup, rich with umami, packed with fresh herbs, and light enough to leave you feeling energised rather than heavy. It’s the perfect dish for a cosy night in or to share with loved ones. ✨

🛒 Ingredients (Serves 4)

For the broth

• 1.2 kg whole chicken (or equivalent pieces such as chicken thighs)

• 25 g ginger, roughly chopped

• 12 spring onions, trimmed and halved

• 20 g garlic (about 5 cloves), sliced

• 2 star anise pods

• 10 cm cinnamon stick

• 20 g dried shrimp (for extra umami)

• ½ tsp whole black peppercorns

• 450 g bok choi, shredded (stalks separated from leaves) or chard as an alternative

• 400 g broad rice noodles (or your preferred variety)

• 4 tbsp fish sauce

Garnishes

• Bean sprouts

• Fresh basil leaves (ideally Thai basil) 🌿

• Coriander

• Fresh mint leaves 🍃

• Thinly sliced red chilli (optional, for heat) 🌶️

• Lemon or lime wedges 🍋

Optional Nuoc Cham Dipping Sauce (adds brightness ✨)

• 2 red chillies, deseeded and roughly chopped (Bird’s Eye recommended for heat lovers)

• 1 garlic clove

• 1 tbsp coconut sugar (or honey/stevia/monk fruit)

• 2 tbsp lime juice

• 3 tbsp fish sauce

• 1 tbsp rice vinegar

• (Optional: 3 tbsp water to dilute if desired)

👩‍🍳 Method

1. Make the broth

Place the chicken, ginger, 8 spring onions, garlic, star anise, cinnamon, dried shrimp, peppercorns, and a pinch of salt in a pot. Cover with about 2 L of water. Bring to a gentle boil, skim any foam, then cover and simmer for 20 minutes. Remove from the heat and let it cool with the lid on for up to 40 minutes.

2. Prep vegetables and herbs

While the broth is cooling, separate bok choi stalks from leaves. Slice the remaining 4 spring onions finely.

3. Shred the chicken

Take the chicken out to cool slightly. Strain the stock into a clean pan, discarding solids (keep shrimp for garnish if you like). Shred the meat into bite-sized pieces.

4. Prepare the nuoc cham (optional)

Pound or finely chop chillies and garlic into a paste. Combine in a jar with coconut sugar, lime juice, fish sauce, and vinegar (plus water if diluting). Shake well, this keeps for a week in the fridge.

5. Cook the noodles

Bring unsalted water to a boil. Add noodles, turn off the heat, cover, and let soften for 10 minutes or until tender.

6. Finish the broth with bok choi

Bring the strained broth back to a boil. Add bok choi stalks for 2 minutes, then leaves for another 2 minutes. Stir in fish sauce.

7. Assemble the bowls

Drain noodles and divide between deep bowls. Top with shredded chicken, sprouts, spring onions, basil, coriander, mint, and optional dried shrimp. Ladle broth and bok choi over the top.

8. Serve

Serve hot with nuoc cham, fresh chilli, and lemon/lime wedges on the side.

🌟 Why This Soup Nourishes Beyond Taste

This soup is more than comfort food, it’s a balance of protein, fresh greens, warming spices, and healing herbs. Ginger and garlic bring anti-inflammatory properties 🧄, while bok choi offers fibre and antioxidants 🌿.

The broth, rich with minerals, supports digestion and immune health. It’s a dish that not only tastes incredible but also fuels your body with love and care. 💛

So whether you’re craving comfort, exploring new cuisines, or simply wanting a lighter meal that feels wholesome, this fragrant noodle soup is a beautiful reminder that food truly is medicine.

👉 Ready to explore how food can support your health on a deeper level?

Let’s uncover what your body really needs.

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