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    Hanoi Chicken Noodle Soup

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    Hanoi Chicken Noodle Soup

    Serve in generous bowls alongside herbs and seasonings, which you can dip into as you eat.


    • 1 bunch basil
    • 1 bunch mint
    • 1.5kg free range chicken, rinsed under cold water
    • 3 pork spare ribs, each chopped into 3
    • 1 bunch spring onions, trimmed
    • 3cm ginger root, peeled and thickly sliced
    • 2 cloves garlic
    • 2 whole star anise
    • 1 cinnamon stick
    • 2 tablespoons whole dried shrimp
    • 4 baby leeks (optional) chopped
    • 2 tablespoons fish sauce
    • 1 coriander bunch
    • 1 tablespoon lime juice
    • Black pepper
    • 300g thread or ribbon rice noodles, cooked, rinsed in cold water


    1. Put the chicken, ribs, half the spring onions, ginger, garlic, star anise, cinnamon and shrimp into a large pan, and cover with lightly salted water. Bring to the boil, skim off any foam, then simmer gently for about 30 minutes. Cool for about 30 minutes. Meanwhile chop the remaining spring onions.
    2. Lift the chicken onto a plate. Strain the stock and discard all the flavourings except the shrimp. Skin the chicken and pull the meat from the bones.
    3. Return the flaked chicken and dried shrimp to the stock and add the leeks. Heat for about 5 minutes. Season with fish sauce, lime juice, and black pepper.
    4. Mound noodles into each bowl, add the chopped spring onions and some herbs, and pour over the hot stock and chicken. Eat with the condiments.

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    Serving tips

    Condiments include: Nuoc mam cham (a dipping sauce), seasoned lime juice, sweet chilli sauce, lime wedges, fried slivers of garlic, crispy fried shallots and grated white radish in nuoc mam cham.


    Average user rating

    3 stars