Vietnamese Noodle Soup Recipe

Name: Vietnamese Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces rice noodles; ½ cup soy sauce; 1 small lime, juice of; 3 garlic cloves, minced; 4 slices fresh ginger (thin, big slices); 2 tablespoons minced gingerroot; ½ teaspoon crushed red pepper flakes; 1 tablespoon sugar; 8 cups good vegetable stock; 4 star anise; 4 whole cloves; ½ cup diced extra firm tofu; 2 cups fresh bean sprouts, coarsely chopped; ¼ cup fresh cilantro, coarsely chopped (you must use fresh); 4 scallions, chopped; ½ cup of fresh mint, coarsely chopped (fresh here too); chinese hot chili paste (like tiger sauce)

Servings: persons

12 ounces rice noodles
½ cup soy sauce
1 small lime, juice of
3 garlic cloves, minced
4 slices fresh ginger (thin, big slices)
2 tablespoons minced gingerroot
½ teaspoon crushed red pepper flakes
1 tablespoon sugar
8 cups good vegetable stock
4 star anise
4 whole cloves
½ cup diced extra firm tofu
2 cups fresh bean sprouts, coarsely chopped
¼ cup fresh cilantro, coarsely chopped (you must use fresh)
4 scallions, chopped
½ cup of fresh mint, coarsely chopped (fresh here too)
chinese hot chili paste (like tiger sauce)

1
Soak the rice noodles in water for 20 minutes.
2
In a bowl, combine soy sauce, limejuice, minced ginger, red pepper sugar and 2 T water.
3
Set aside.
4
Meanwhile, in a large saucepan, bring broth to a simmer.
5
Add star anise, sliced ginger and cloves.
6
Cook for 20 minutes then remove spices with a slotted spoon.
7
Add tofu to broth.
8
Bring 8 cups water to a boil and cook the rice noodles.
9
Drain.
10
Divide the noodles into 4 bowls.
11
Ladle hot broth over the noodles.
12
Top with bean sprouts, cilantro, scallions and mint.
13
Serve with soy-ginger-garlic sauce and hot chili paste on the side.

525

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 ounces rice noodles, ½ cup soy sauce, 1 small lime, juice of, 3 garlic cloves, minced, and more.

Yes, Vietnamese Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions