Fresh, quick, and healthy – Try our Vietnamese noodle soup


Vietnamese Noodle Soup




  • 1½ litres (6 cups) chicken stock
  • 2 lemongrass stem, roughly chopped
  • 1 garlic clove, thinly sliced
  • 6cm piece fresh ginger, sliced
  • 2 long red chilli’s, thinly sliced
  • 2 long green chilli’s, thinly sliced
  • 200g rice noodles
  • 1 bunch baby bok choy, shredded
  • 1 tbs each fish sauce, grated palm sugar and lime juice
  • 1 cup bean sprouts
  • 1 cup coriander leaves
  • ½ cup thai basil leaves
  • 1 tsp sesame oil
  • lime wedges, to serve
  1. Pour the stock into a large saucepan and place over high heat. Add, lemongrass, garlic, ginger and three quarters of the red and green chilli. Bring to the boil, reduce heat to medium-low. Cover and simmer gently for 15 minutes. Set aside for 5 minutes then strain, return the stock to the saucepan.
  2. Pour boiling water over the noodles and stand for 10 minutes or until soft. Drain, keep warm.
  3. Return the stock to gentle boil. Add the bok choy, simmer 1-2 minutes until bok choy bright green. Stir in the combined fish sauce, palm sugar and lime juice. Taste, adding more fish sauce or lime juice if needed.
  4. Divide the noodles among bowls. Ladle over the soup, top with bean sprouts, coriander, basil and remaining red and green chilli. Drizzle with sesame oil and serve with lime.