Vietnamese-style chicken noodle soup

This Vietnamese-style chicken noodle soup is a tasty twist on the classic. Full of aromatic flavours, it’s great for the winter months.



Note: + 5 mins cooling time



  • 200g rice noodles
  • 6 cups (1.5L) salt-reduced chicken stock
  • 2 lemongrass stems, bruised
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 3 whole star anise
  • 1 cinnamon stick or quill
  • 2 large Coles RSPCA Approved Australian Chicken Breast Fillets
  • 1/2 bunch coriander, leaves and stems separated
  • 2 tbs fish sauce
  • 2 tbs lime juice



Cook the noodles in a saucepan of boiling water following packet directions. Refresh under cold water. Drain.


Combine stock, lemongrass, ginger, star anise, cinnamon, chicken and coriander stems in a large saucepan over medium heat. Bring to a simmer. Cook for 8-10 mins or until chicken is cooked through. Use a slotted spoon to transfer chicken to a plate. Set aside for 5 mins to cool. Use 2 forks to shred.


Cook the stock mixture for a further 5 mins. Strain into a heatproof bowl. Discard solids. Stir in fish sauce and lime juice. Divide noodles and chicken among serving bowls. Ladle over the soup. Sprinkle with coriander leaves.

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You can use 1 tbs lemongrass paste here instead of the lemongrass stems.

Serve with lime wedges, sliced red chilli, bean sprouts, sliced spring onion and mint leaves 


Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.