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Simple but delicious chicken noodle soup

With simple ingredients, homemade chicken noodle soup has a sweet broth, fragrant and succulent chicken as attractive as a restaurant.


Prepare ingredients : Onions, washed onions, fragrant grilled ginger. Coriander picked and washed (retained roots are washed and added to the broth for fragrance if there are no coriander seeds), washed scallions (white root part split vertically, green leaves are chopped), lemon leaves are sliced.Preliminary preparation of chicken : Clean chicken, rub with salt, and wash lemon. Peel off the chicken fat in the pan to get chicken fat, add a little turmeric powder to spread the chicken after boiling to make it more beautiful and attractive.Boil chicken : Put chicken in a thick-bottomed pot, fill with water or at least 2/3 chicken, add 2-3 crushed dried onions, 1 small ginger branch, 1 tablespoon salt. When boiling, lower heat and boil the chicken for 10-15 minutes, then turn off the heat, cover and braise the chicken for 25-30 minutes depending on the size of the chicken.Filter and slice chicken: When the chicken is cooked, take it out and soak it in boiling water to cool, add a little ice to make the skin crispy. When the chicken is cool, take it out and pat dry, spread with turmeric chicken fat to create a beautiful golden color, filter the thinly sliced ​​meat horizontally, keeping the skin more beautiful. You can shred the meat according to your preference.Broth : The chicken bones, after being filtered, are put in a pot of broth and simmered to sweeten the water. Add roasted onion, roasted ginger, roasted coriander seeds, simmer over low heat, skim off the foam occasionally, open the lid to help clear the broth. After 2 hours, remove all bones, onions, ginger and coriander seeds. Season to taste again with fish sauce, salt, and seasoning seeds to taste. If you don’t have coriander seeds, you should take advantage of washed coriander roots, close to when the broth is close to reaching to get the aroma.Present and enjoy: Blanch pho in each bowl, add chicken, blanched bean sprouts, split onions, chopped green onions, coriander, and blanch in boiling broth. Sprinkle a little more lime leaves and enjoy.


Boiling and soaking chicken should be combined to help the chicken be cooked succulent and sweet without red bones.When simmering the broth, it is necessary to lower the flame, opening the lid a little is the secret to keeping the broth clear.Depending on taste, rock sugar can be added to sweeten the broth.Hanoi chicken noodle soup mainly takes the light scent from roasted coriander seeds (or replaces it with coriander roots), Southern chicken noodle soup adds cinnamon and star anise. Depending on the taste of each person, adjust the taste according to your preferences.


  • 1 hen (1.4 – 1.5 kg)
  • 1 onion
  • 2 small ginger branches
  • 4-5 dried onions
  • 1 – 1.2 kg of fresh noodle soup (or boiled dry noodle according to instructions)
  • Vegetables: Coriander, scallions, lime leaves, bean sprouts
  • Seasoning: Fish sauce, salt, seasoning, pepper, dried coriander seeds

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