For nights when you’re craving spicy, warming, Vietnamese noodle soup, but want something made quickly at home.
Prep time: PT15M
Cook time: PT30M
Total time: PT45M
Rating
3.54 stars (745 reviews)
Ingredients
1 1/2 pounds chicken breasts or thighs, cut in half
kosher salt and black pepper
2 tablespoons plus 1/4 cup low sodium soy sauce
2 tablespoons fish sauce ((or additional soy sauce))
3 tablespoons plus 2 teaspoons honey
1 tablespoon chile sauce
1 tablespoon toasted sesame oil, plus more for serving
6 cups low sodium chicken broth
1 medium yellow onion, quartered
6 slices fresh ginger
4 garlic cloves, grated
1-3 star anise
1 cinnamon stick
1 Fresno or jalapeño pepper, seeded if desired, and sliced
2 cups chopped kale, bok choy, or baby spinach
8 ounces rice noodles
bean sprouts, mixed herbs, chiles, and limes, for serving
Steps
1. Preheat the oven to 425° F. 2. On a baking sheet, toss the chicken with 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon honey, the chile sauce, and sesame oil. Bake 15 minutes, then remove and add 2 tablespoons honey, toss the chicken. Bake another 5-10 minutes until the chicken is cooked through. Remove the chicken and shred it. Switch the oven to broil. Broil 1-3 minutes, until caramelized 3. Meanwhile, in a large Dutch oven, combine the broth, 1/4 cup soy sauce, 1 tablespoon fish sauce, 2 teaspoons honey, the onion, ginger, garlic, star anise, cinnamon, and Fresno pepper. Bring to a boil over high heat, then reduce the heat to low and simmer 15 minutes, or until ready to serve. Just before serving, stir in the greens. Taste, adding more soy, fish sauce, and or honey, if needed. 4. Cook the noodles according to package directions. Drain. 5. To serve, divide the noodles between bowls. Add the shredded chicken, then ladle the broth over top. Arrange the sprouts, herbs, and any desired toppings on top. Then squeeze over lots of lime juice and enjoy!
Nutitrion
Serving Size: 1 serving
Calories: 710 kcal
Reviews
Erin on 2025-11-10 (5 stars): This was SO good. I didn’t have any chile sauce left, so I threw in a random amount of sriracha, sambal oelek, and Thai sweet chili and called it good. No sesame oil, so I added sesame seeds to the top of the chicken and let them roast. When the chicken was done, I dumped the rest of the sauce that didn’t caramelize in the pot. I added green onion and cilantro with the bok choy. I also just used ground ginger since I didn’t have any ginger left. The cinnamon stick and star anise were so good in this. I also threw in some brisket I had vacuum sealed in the freezer. Highly recommend this one. My husband said it was better than any restaurant and all my kids ate it, down to the pickiest one.
caroline healey on 2025-03-26 (5 stars): The best soup ive ever made!! And it made my entire house smell absolutely amazing
Jeanann Andrews on 2022-04-20 (5 stars): Hey Tieghan, this was a big hit in our house last night! Very quick and easy and allowed me to use up veg that I already had. I added baby corn and sugarsnap peas as that what I had left over. It gave it a nice crunch! Can see this recipe becoming a regular make in our house. Thank you! ?
Jessica on 2022-02-20 (5 stars): Wow! I made this recipe tonight and the depth of flavor in the broth was amaaaaaziiiing. Will definitely be entering this recipe into my regular rotation!!!
