Vietnamese Chicken-Noodle Soup

Sour, spicy, crunchy, herbal, tender — this soup has just about every flavor and texture! There are a lot of ingredients, but it’s not hard to put together — and it’s fun to serve and eat.

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Hands-on time: 20   |    Total time: 45   |    Makes: 4 Servings


Cutting board
Sharp knife (adult needed)
​​​​Measuring cup
Measuring spoons
Large pot
Wooden spoon or heatproof spatula
Pot holders
Medium-sized bowl
6 small bowls for toppings
4 bowls


8 cup low-sodium chicken broth
4 unit quarter-sized slices fresh ginger
2 unit garlic cloves, peeled and thinly sliced
1 unit lemongrass stalk, thinly sliced
2 tablespoon fish sauce
4 ounce rice noodles
1 cup shredded or diced cooked chicken
1⁄4 cup each chopped fresh cilantro and basil leaves
1 cup bean sprouts
1 tablespoon Vietnamese chili paste
1 unit lime, quartered


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put the broth, ginger, garlic, lemongrass, and fish sauce in the pot and put the pot on the stove. Turn the heat to high and bring to a boil. Turn the heat down to low and cook 20 minutes. 
  2. While the broth is cooking, put the noodles in the medium bowl and cover them with hot water. Set aside until soft, 20-30 minutes. Drain the noodles and divide them among the 4 bowls. 
  3. Put the chicken, cilantro, basil leaves, bean sprouts, chili paste, and lime in the separate bowls and put them out on the table.
  4. Ladle broth on top of each bowl of noodles and allow each guest to add whatever accompaniments they choose.