13 Comforting Vietnamese Chicken Soup Recipes for Calming Flavours That Wrap You Up

There’s nothing quite like the warmth of a comforting bowl of Vietnamese chicken soup to lift your spirits. As the rich aromas fill the kitchen, each recipe offers a blend of flavors that feels like a soothing embrace. From the beloved Pho Ga to the aromatic lemongrass chicken soup, these recipes are perfect for any cozy meal. Join me in exploring these heartwarming bowls that are sure to bring a sense of calm and joy to your day.

Classic Pho Ga (Vietnamese Chicken Noodle Soup)

Classic Pho Ga (Vietnamese Chicken Noodle Soup) is a quintessential Vietnamese dish that brings the comfort of a warm, flavorful broth and tender chicken to your table. Originating from northern Vietnam, Pho Ga is known for its exquisite balance of flavors, combining aromatic herbs and spices with a clear yet richly flavored broth. The dish is traditionally served with rice noodles, which soak up the broth and enhance the savory experience.

Whether you’re an experienced home cook or a beginner, this recipe will guide you through creating an authentic Vietnamese chicken noodle soup that will transport you straight to the bustling streets of Hanoi.

The heart of a great Pho Ga lies in its broth. A good pho broth should be clear, fragrant, and deeply savory, achieved by simmering chicken bones with charred onions, ginger, and a selection of spices. The spices typically include star anise, cloves, and cinnamon, which infuse the broth with their warm, complex flavors.

The soup is then completed with tender slices of chicken, fresh herbs, and lime, creating a delightful contrast of textures and tastes. This recipe will provide you with the techniques and ingredients needed to make a heartwarming Pho Ga for 4-6 people, perfect for a family dinner or a cozy gathering with friends.

Ingredients for 4-6 servings:

• 1 whole chicken (about 3-4 pounds)
• 2 large onions, halved
• 4-inch piece of ginger, sliced
• 5 star anise
• 4 cloves
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 1 tablespoon fish sauce
• 1 tablespoon salt
• 1 teaspoon sugar
• 1 pound dried rice noodles (banh pho)
• 2 cups bean sprouts
• 1 cup fresh cilantro, roughly chopped
• 1 cup Thai basil leaves
• 1 lime, cut into wedges
• 2-3 green onions, sliced
• Hoisin sauce and Sriracha, for serving

Cooking Instructions:

1. Prepare the Broth: Start by cleaning the chicken and placing it in a large pot. Add the halved onions and sliced ginger. Fill the pot with enough water to cover the chicken and bring it to a boil. Skim off any foam that rises to the surface to keep the broth clear.
2. Add Aromatics and Simmer: Once the broth is clear, add star anise, cloves, cinnamon stick, and coriander seeds. Reduce the heat to a simmer and cook for about 1.5 to 2 hours, or until the chicken is tender and cooked through.
3. Season the Broth: Remove the chicken from the pot and let it cool. Add fish sauce, salt, and sugar to the broth, stirring to dissolve. Continue to simmer the broth for an additional 30 minutes to allow the flavors to meld.
4. Prepare the Noodles: While the broth is simmering, soak the rice noodles in warm water for about 30 minutes or until they’re soft. Drain and set aside.
5. Shred the Chicken: Once the chicken is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard the skin and bones.
6. Assemble the Soup: Bring a large pot of water to a boil and blanch the rice noodles for 1-2 minutes until tender. Divide the noodles among serving bowls. Top with shredded chicken.
7. Serve with Garnishes: Ladle the hot broth over the noodles and chicken. Serve immediately, garnished with bean sprouts, cilantro, Thai basil, lime wedges, and green onions. Offer hoisin sauce and Sriracha on the side for additional flavor.

Extra Tips:

For an even richer flavor, consider roasting the onions and ginger under a broiler until they’re charred before adding them to the broth. This will add a depth of smokiness to the soup.

If you prefer a clearer broth, you can strain it through a fine-mesh sieve or cheesecloth before serving. Adjust the seasoning with more fish sauce or salt according to your taste preference.

Finally, don’t skip the fresh herbs and lime wedges; they add a revitalizing brightness that elevates the dish.

Fragrant Lemongrass Chicken Soup

Fragrant Lemongrass Chicken Soup is a delightful Vietnamese dish that combines aromatic herbs and spices to create a comforting and flavorful soup. This recipe is perfect for those who appreciate the unique taste of lemongrass, a staple in Vietnamese cooking, which adds a citrusy and invigorating note to the broth. The combination of tender chicken, fragrant herbs, and a touch of spice makes this soup a warming and nourishing meal, ideal for any occasion.

The preparation of Fragrant Lemongrass Chicken Soup involves simmering chicken in a broth infused with lemongrass, ginger, and other traditional Vietnamese ingredients. This process allows the flavors to meld together, resulting in a soup that’s both soothing and revitalizing. The soup is typically garnished with fresh herbs and served hot, making it an inviting dish for gatherings or simply a comforting bowl on a chilly day.

Ingredients for 4-6 servings:

• 1 whole chicken (about 3 lbs), cut into pieces
• 2 stalks of lemongrass, trimmed and bruised
• 1 thumb-sized piece of ginger, sliced
• 4 cloves of garlic, minced
• 2 onions, quartered
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 1 teaspoon salt
• 6 cups chicken broth
• 2 tablespoons vegetable oil
• 1 tablespoon lime juice
• 1 fresh chili, sliced (optional)
• Fresh cilantro leaves, for garnish
• Fresh mint leaves, for garnish
• Green onions, chopped, for garnish

Instructions:

1. Prepare the Aromatics: Start by trimming and bruising the lemongrass stalks to release their essential oils. Slice the ginger into thin pieces. This will guarantee that the broth is infused with their flavors.
2. Sauté the Ingredients: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced ginger, sautéing until fragrant. This step helps to release the aroma and flavor of the ginger and garlic.
3. Cook the Chicken: Add the chicken pieces to the pot and brown them on all sides. This should take about 5-7 minutes. Browning the chicken adds depth to the flavor of the soup.
4. Simmer the Soup: Add the quartered onions, bruised lemongrass stalks, fish sauce, sugar, salt, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
5. Finish the Soup: Once the chicken is cooked, remove the lemongrass stalks and onion quarters from the pot. Stir in the lime juice and adjust the seasoning with salt and fish sauce if needed. If you like a bit of heat, add sliced fresh chili to the soup.
6. Garnish and Serve: Ladle the soup into bowls and garnish with fresh cilantro, mint leaves, and chopped green onions. Serve the soup hot, allowing the guests to enjoy the aromatic and flavorful broth.

Extra Tips:

To enhance the flavor of the Fragrant Lemongrass Chicken Soup, consider letting the soup sit for a few hours or overnight in the refrigerator before reheating and serving. This allows the flavors to deepen and meld even further.

Additionally, feel free to adjust the level of spice by adding more or less chili, depending on your preference. For a richer broth, use homemade chicken stock or broth instead of store-bought.

Finally, if you prefer a clearer broth, strain the soup before serving to remove any solids and achieve a smooth, clean finish.

Spicy Hue-Style Chicken Soup

This recipe is designed to serve 4-6 people, making it an ideal choice for a family meal or a small gathering. The combination of tender chicken, chewy noodles, and crisp vegetables results in a satisfying and nourishing dish. This Spicy Hue-Style Chicken Soup is sure to be a hit with anyone who appreciates the complex and layered flavors of Vietnamese cuisine.

Ingredients:

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 2 tablespoons vegetable oil
• 2 stalks lemongrass, smashed and cut into 3-inch pieces
• 1 large onion, quartered
• 5 cloves garlic, smashed
• 1 thumb-sized piece of ginger, sliced
• 2 tablespoons fish sauce
• 1 tablespoon shrimp paste
• 1 tablespoon chili paste
• 2 teaspoons sugar
• 8 cups chicken broth
• 2 tablespoons lime juice
• 1 pound rice noodles
• Salt and pepper to taste
• Fresh herbs for garnish (such as cilantro and Thai basil)
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Chicken: In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and sear them until they’re golden brown on all sides. This should take about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Build the Broth Base: In the same pot, add the smashed lemongrass, quartered onion, smashed garlic, and sliced ginger. Sauté these aromatics for about 3-4 minutes until they become fragrant and slightly softened.
3. Simmer the Broth: Return the chicken pieces to the pot. Add the fish sauce, shrimp paste, chili paste, and sugar, stirring to combine all the ingredients. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 45 minutes to 1 hour, or until the chicken is fully cooked and the flavors have melded together.
4. Cook the Noodles: While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set them aside.
5. Season and Finish the Soup: Once the broth is ready, remove the chicken pieces from the pot. Let them cool slightly before shredding the meat off the bones. Return the shredded chicken to the pot. Stir in the lime juice and season the soup with salt and pepper to taste.
6. Assemble and Serve: Divide the cooked rice noodles among serving bowls. Ladle the hot broth and chicken over the noodles. Garnish each bowl with fresh herbs like cilantro and Thai basil. Serve with lime wedges on the side for an added burst of freshness.

Extra Tips: When preparing this dish, don’t skip the step of smashing the lemongrass and ginger, as it helps release their oils and enhances the flavor of the broth.

If you prefer a milder soup, adjust the amount of chili paste to suit your taste. Additionally, feel free to add vegetables such as bean sprouts or sliced bell peppers to the soup for extra texture and nutrition.

Chicken and Ginger Soup With Rice

Chicken and Ginger Soup With Rice is a classic Vietnamese dish that combines the comforting flavors of chicken broth with the aromatic warmth of ginger. This soup isn’t only nourishing but also incredibly flavorful, making it a perfect choice for a cozy meal.

The addition of rice gives it a hearty texture, making it filling enough to be a stand-alone dish. This soup can be enjoyed any time of the year, but it’s especially comforting during cooler months or when you’re feeling under the weather.

The gentle spice of the ginger combined with tender chicken pieces creates a delicious harmony of flavors. As the rice simmers in the broth, it absorbs the savory notes, making each spoonful a delight. This recipe serves 4-6 people, making it ideal for a family dinner or a small gathering.

The preparation is straightforward, requiring only a few ingredients, most of which you might already have in your kitchen.

Ingredients:

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 1 cup jasmine rice
• 8 cups water
• 2-inch piece of fresh ginger, thinly sliced
• 3 green onions, chopped
• 1 tablespoon fish sauce
• Salt to taste
• Black pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Prepare the Chicken Broth: Place the chicken pieces in a large pot and cover with 8 cups of water. Add the sliced ginger and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for about 40 minutes, skimming off any foam that rises to the surface.
2. Cook the Rice: While the chicken is simmering, rinse the jasmine rice under cold water until the water runs clear. Drain well. Once the chicken has simmered for 40 minutes, remove the chicken pieces from the pot and set them aside to cool slightly.
3. Add Rice to Broth: Add the rinsed rice to the pot with the chicken broth. Stir to combine, then cover the pot and let it simmer on low heat for about 20 minutes, or until the rice is fully cooked and tender.
4. Shred the Chicken: While the rice is cooking, remove the meat from the chicken bones and shred it into bite-sized pieces. Discard the bones and skin.
5. Combine and Season: Once the rice is cooked, return the shredded chicken to the pot. Stir in the fish sauce, chopped green onions, and season with salt and black pepper to taste. Let the soup simmer for an additional 5 minutes to heat through.
6. Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an added burst of freshness.

Extra Tips:

For an even richer flavor, you can roast the chicken pieces for about 20 minutes at 400°F before boiling them in the water. This step will enhance the depth of the broth.

If you prefer a spicier kick, consider adding a few slices of fresh chili peppers to the broth. Additionally, soaking the rice for 30 minutes before cooking can help reduce the cooking time and make the rice even more tender.

Adjust the seasoning to your preference, and don’t hesitate to add more fish sauce or lime juice for an extra tangy flavor.

Coconut Chicken Soup With Galangal

Coconut Chicken Soup With Galangal is a delightful Vietnamese dish that combines the rich flavors of coconut milk with the aromatic presence of galangal, a root similar to ginger. This soup is perfect for warming the soul and tantalizing the taste buds with its creamy texture and subtle spice.

It’s a dish that beautifully showcases the balance of sweetness, spice, and savory flavors typical of Vietnamese cuisine. The addition of chicken provides a hearty element, making it a satisfying meal on its own.

This soup is relatively simple to prepare, yet delivers complex flavors that are sure to impress. The key ingredients, such as lemongrass and kaffir lime leaves, add a rejuvenating citrus note, while the fish sauce and lime juice bring a tangy depth to the broth.

This Coconut Chicken Soup With Galangal is ideal for serving 4-6 people, making it a great option for a family dinner or a small gathering with friends. With the following recipe, you’ll be able to recreate this traditional Vietnamese favorite in your own kitchen.

Ingredients (Serving Size: 4-6 people)

• 1 pound chicken breast, thinly sliced
• 4 cups chicken broth
• 2 cups coconut milk
• 3 stalks lemongrass, cut into 2-inch pieces and bruised
• 3 slices fresh galangal
• 4 kaffir lime leaves, torn into pieces
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 teaspoon salt
• 2-3 Thai chilies, sliced
• 1/4 cup lime juice
• 1 cup mushrooms, sliced
• Fresh cilantro, chopped (for garnish)
• Fresh basil leaves (for garnish)

Cooking Instructions

1. Prepare the Broth: In a large pot, combine the chicken broth and coconut milk. Add the lemongrass, galangal, and kaffir lime leaves. Bring the mixture to a gentle simmer over medium heat. This will allow the flavors of the herbs to infuse into the liquid.
2. Cook the Chicken: Add the sliced chicken to the simmering broth. Cook for about 5-7 minutes, or until the chicken is just cooked through. Be careful not to overcook the chicken, as it can become tough.
3. Season the Soup: Stir in the fish sauce, sugar, and salt, adjusting the seasoning to your taste. Add the Thai chilies for some heat. Allow the soup to simmer for another 5 minutes to guarantee the flavors meld together.
4. Add Mushrooms: Add the sliced mushrooms to the pot and cook for an additional 3 minutes, or until the mushrooms are tender.
5. Finish with Lime Juice: Remove the pot from heat and stir in the lime juice. This step is essential as it adds brightness and acidity, balancing the richness of the coconut milk.
6. Serve: Ladle the soup into bowls, ensuring each serving has a generous portion of chicken and mushrooms. Garnish with fresh cilantro and basil leaves for a burst of freshness.

Extra Tips

When making Coconut Chicken Soup With Galangal, it’s important to adjust the seasoning to your personal preference. The balance of salty, sweet, sour, and spicy can be tailored by varying the amounts of fish sauce, sugar, lime juice, and chilies.

If you can’t find galangal, ginger can be used as a substitute, though the flavor will differ slightly. For a creamier soup, you can add more coconut milk, and if you prefer a lighter version, you can reduce it.

Always taste the soup before serving to ascertain the flavors are well balanced. Enjoy your cooking experience and the delicious results!

Tamarind Chicken Soup With Green Leafy Vegetables

Tamarind Chicken Soup with Green Leafy Vegetables is a delightful Vietnamese dish that combines the savory flavors of chicken with the tangy essence of tamarind. This soup is a comforting and nutritious meal, perfect for any time of the year. The addition of green leafy vegetables not only enhances the nutritional value but also adds a vibrant color and fresh flavor to the dish.

The key to this recipe is balancing the sourness of tamarind with the umami of fish sauce and the sweetness of sugar, creating a harmonious and satisfying bowl of soup. This recipe is designed to serve 4-6 people, making it perfect for a family meal or a small gathering. The soup is light yet filling, and the fragrant aroma will surely draw everyone to the table.

Whether you’re familiar with Vietnamese cuisine or trying it for the first time, Tamarind Chicken Soup with Green Leafy Vegetables is a must-try recipe that will leave everyone asking for seconds.

Ingredients:

• 1 pound chicken breast, thinly sliced
• 2 tablespoons tamarind paste
• 6 cups chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 onion, thinly sliced
• 1 cup of water spinach or other green leafy vegetables, chopped
• 2 tomatoes, cut into wedges
• 2 tablespoons lime juice
• Salt and pepper to taste
• Fresh cilantro and green onions for garnish

Instructions:

1. Preparation of Ingredients: Begin by preparing all your ingredients. Slice the chicken breast thinly, mince the garlic, thinly slice the onion, chop the leafy vegetables, and cut the tomatoes into wedges. This guarantees that the cooking process is smooth and efficient.
2. Cook the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion, stirring constantly until they’re softened and fragrant, about 2-3 minutes.
3. Add Chicken: Increase the heat to medium-high and add the sliced chicken breast to the pot. Stir frequently until the chicken is cooked through and no longer pink, approximately 5-7 minutes.
4. Prepare the Broth: In a separate bowl, mix the tamarind paste with a little hot water to dissolve. Add this mixture to the pot along with the chicken broth, fish sauce, and sugar. Stir well to combine.
5. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes. This allows the flavors to meld together beautifully.
6. Add Vegetables: Add the chopped green leafy vegetables and tomato wedges to the pot. Continue to simmer the soup for another 5 minutes, making sure that the vegetables are tender yet still vibrant.
7. Season and Finish: Add the lime juice, salt, and pepper to taste. Stir well and remove the pot from heat.
8. Serve: Ladle the soup into bowls, garnishing with fresh cilantro and green onions. Serve hot and enjoy!

Extra Tips:

When preparing Tamarind Chicken Soup with Green Leafy Vegetables, you can adjust the level of sourness by adding more or less tamarind paste according to your preference. Additionally, if tamarind paste is unavailable, tamarind concentrate or fresh tamarind can be used instead.

For those who prefer a spicier kick, a few slices of fresh chili or a dash of chili oil can be added to the soup. Finally, be sure not to overcook the leafy vegetables to maintain their vibrant color and nutritional benefits.

Clear Chicken and Bitter Melon Soup

Clear Chicken and Bitter Melon Soup is a traditional Vietnamese dish that’s both nourishing and invigorating. It combines the subtle flavors of chicken with the distinctively bitter taste of bitter melon, resulting in a harmonious balance that’s both comforting and revitalizing. This soup is particularly popular during the summer months as it’s believed to have cooling properties, which help to reduce body heat and cleanse the system.

It also has the added benefit of being easy on the stomach, making it a great option for those seeking a light yet satisfying meal.

The preparation of this soup highlights the simplicity and elegance of Vietnamese cooking, where fresh ingredients are allowed to shine through minimalistic techniques. The chicken broth serves as the base, providing a rich and savory undertone that complements the bitterness of the melon.

Bitter melon, known for its health benefits, is often used in Vietnamese cuisine for its ability to lower blood sugar levels and improve digestion. This soup can be served as a main dish or as a delightful starter and is typically enjoyed with a side of jasmine rice or crusty bread.

Ingredients for 4-6 servings:

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 2 medium-sized bitter melons
• 1 onion, quartered
• 4 cloves of garlic, smashed
• 1 thumb-sized piece of ginger, sliced
• 2 tablespoons fish sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups water
• Fresh cilantro and green onions, chopped, for garnish

Cooking Instructions:

1. Prepare the Chicken: Start by washing the chicken pieces thoroughly under cold water. If desired, remove the skin for a lighter broth. Pat the chicken dry with paper towels and season with salt and pepper.
2. Make the Broth: In a large pot, add the chicken pieces, onion, garlic, and ginger. Pour in the 6 cups of water and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer. Skim off any foam or impurities that rise to the surface to maintain a clear broth.
3. Prepare the Bitter Melon: While the broth is simmering, wash the bitter melons and cut them in half lengthwise. Scoop out the seeds and white pith using a spoon. Slice the bitter melon into thin semi-circles.
4. Cook the Bitter Melon: After the broth has simmered for about 30 minutes, add the sliced bitter melon to the pot. Season with fish sauce, then continue to simmer for an additional 15-20 minutes until the bitter melon is tender but not mushy.
5. Adjust Seasoning: Taste the soup and adjust seasoning if necessary by adding more fish sauce or salt according to your preference.
6. Serve: Ladle the soup into bowls, ensuring each serving has a good mix of chicken and bitter melon. Garnish with chopped cilantro and green onions before serving.

Extra Tips:

• To reduce the bitterness of the bitter melon, you can soak the slices in salt water for about 10 minutes before adding them to the soup. Rinse them thoroughly before use.
• If you prefer a stronger chicken flavor, you can simmer the chicken bones with the broth for an extended period before adding the bitter melon.
• For an extra depth of flavor, consider adding a few dried shiitake mushrooms to the broth during the initial simmering phase.
• Make sure the soup isn’t overly boiled after adding the bitter melon to preserve its delicate texture and nutritional benefits.

Chicken Curry Soup With Vietnamese Spices

Chicken Curry Soup with Vietnamese Spices is a delightful fusion of creamy, spicy, and aromatic flavors that will transport your taste buds straight to Vietnam. This comforting soup is perfect for chilly evenings or when you’re in need of a warm, flavorful hug in a bowl.

The combination of tender chicken, coconut milk, and a blend of authentic Vietnamese spices creates a rich, aromatic broth that’s both satisfying and nourishing. The soup is enhanced with the earthy notes of lemongrass, the fiery kick from chili, and the subtle sweetness of coconut milk, all coming together to create a harmonious balance of flavors.

The addition of fresh herbs like cilantro and basil not only adds a vibrant color but also infuses the soup with a revitalizing aroma. This dish is best enjoyed with a side of steamed rice or crusty bread to soak up the delicious broth.

Ingredients (serving size: 4-6 people):

• 1.5 pounds of boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 2 tablespoons Vietnamese curry powder
• 1 teaspoon ground turmeric
• 1-2 red chilies, sliced (adjust to taste)
• 4 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro, chopped
• Fresh basil, chopped

Cooking Instructions:

1. Prepare the Chicken: Begin by cutting the chicken thighs into bite-sized pieces. Season them lightly with salt and pepper to enhance their flavor.
2. Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Cook the Spices: Add the lemongrass, Vietnamese curry powder, ground turmeric, and sliced chilies to the pot. Stir well to coat the onions and release the spices’ aromas.
4. Add Chicken: Increase the heat to medium-high and add the chicken pieces to the pot. Cook, stirring occasionally, until the chicken is lightly browned on all sides.
5. Simmer the Soup: Pour in the chicken broth and coconut milk. Stir to combine all ingredients. Add the fish sauce and sugar, and bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for about 20 minutes, or until the chicken is fully cooked and tender.
6. Finish with Lime and Herbs: Once the chicken is cooked, stir in the lime juice and adjust the seasoning with salt and pepper as needed. Remove the lemongrass pieces before serving.
7. Serve: Ladle the hot soup into bowls and garnish with freshly chopped cilantro and basil. Serve immediately, and enjoy with a side of steamed rice or bread.

Extra Tips:

For an extra layer of flavor, consider adding vegetables like carrots or potatoes to the soup. Simply chop them into bite-sized pieces and add them to the pot along with the chicken.

If you prefer a thicker consistency, you can simmer the soup longer to allow more of the liquid to evaporate. Additionally, if you prefer your soup spicier, feel free to add more chilies or a dash of chili paste.

Finally, always taste the soup before serving to make sure the balance of salt, sweetness, and acidity is to your liking.

Chicken and Lotus Root Soup

Chicken and Lotus Root Soup is a comforting and nutritious Vietnamese dish that’s perfect for warming up on a chilly day. This soup combines the delicate flavors of tender chicken with the subtle sweetness and crunch of lotus root, all simmered in a fragrant broth enriched with ginger and scallions. It’s a dish that not only satisfies the palate but also provides a host of health benefits, thanks to its wholesome ingredients.

Typically served as a starter or a light meal, Chicken and Lotus Root Soup is loved for its simplicity and the ease with which it can be prepared. The unique texture of lotus root, often described as both crunchy and starchy, pairs beautifully with succulent chicken, while the aromatic broth ties everything together, creating a harmonious blend of flavors that’s both soothing and invigorating. Perfect for serving 4-6 people, this recipe is sure to become a staple in your culinary repertoire.

Ingredients:

• 1.5 pounds (about 700g) chicken thighs or drumsticks
• 1 large lotus root (about 1 pound/450g), peeled and sliced
• 8 cups (about 2 liters) chicken broth
• 3 slices fresh ginger
• 4 scallions, cut into 2-inch pieces
• 2 tablespoons fish sauce
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Cooking Instructions:

1. Prepare the Chicken: Rinse the chicken thighs or drumsticks under cold water and pat dry with paper towels. Trim any excess fat and set aside.
2. Prepare the Lotus Root: Peel the lotus root and slice it into thin rounds, about 1/4 inch thick. Soak the slices in a bowl of water with a splash of vinegar to prevent discoloration until ready to use.
3. Start the Broth: In a large pot, bring the chicken broth to a boil over medium-high heat. Add the ginger slices and scallions to the pot for added flavor.
4. Cook the Chicken: Once the broth is boiling, add the chicken pieces to the pot. Reduce the heat to medium-low, cover, and let the chicken simmer for about 20 minutes, or until fully cooked and tender.
5. Add the Lotus Root: Drain the lotus root slices and add them to the pot. Continue to simmer for an additional 15-20 minutes, or until the lotus root is tender but still slightly crunchy.
6. Season the Soup: Stir in the fish sauce, and season with salt and pepper to taste. Adjust the seasoning according to your preference.
7. Garnish and Serve: Ladle the soup into bowls, ensuring each serving has a good mix of chicken and lotus root. Garnish with fresh cilantro leaves before serving.

Extra Tips:

• To enhance the flavor, you can add a few dried shiitake mushrooms to the broth. Soak them in warm water before adding them to the soup.
• If you prefer a clearer broth, skim off any foam or impurities that rise to the surface while the soup is simmering.
• For an added depth of flavor, you can briefly sauté the ginger and scallions in a bit of oil before adding them to the broth.
• If lotus root is unavailable, you can substitute it with other root vegetables like daikon radish or even carrots for a different twist.

Chicken and Bamboo Shoot Soup

Chicken and Bamboo Shoot Soup is a popular Vietnamese dish known for its comforting and aromatic flavors. This soup combines tender chicken with the earthy taste of bamboo shoots, creating a delightful balance that warms both body and soul. It’s a versatile dish perfect for family dinners or larger gatherings, offering a glimpse into the rich culinary traditions of Vietnam.

This recipe serves 4-6 people, making it ideal for a family meal or when hosting guests. The soup’s fragrant broth is enriched with traditional Vietnamese spices, while the bamboo shoots add a unique texture and flavor. Whether you’re familiar with Vietnamese cuisine or trying it for the first time, this Chicken and Bamboo Shoot Soup is bound to please.

Ingredients:

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 6 cups chicken broth
• 1 can (about 14 oz) bamboo shoots, drained and sliced
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 cloves garlic, minced
• 1 small onion, sliced
• 1-inch piece of ginger, sliced
• 2 tablespoons vegetable oil
• 2 green onions, chopped
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving
• Ground black pepper, to taste

Cooking Instructions:

1. Prepare the Chicken: Start by cutting the whole chicken into manageable pieces and set aside. If you prefer, you can use pre-cut chicken pieces or chicken thighs for convenience.
2. Create the Broth: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, sliced onion, and ginger. Sauté for about 2-3 minutes until fragrant and the onions become translucent.
3. Cook the Chicken: Add the chicken pieces to the pot, stirring occasionally until they’re lightly browned on all sides. This should take about 5-7 minutes.
4. Simmer the Soup: Pour in the chicken broth, making certain the chicken is fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes. This will allow the flavors to meld together beautifully.
5. Add Bamboo Shoots: After the soup has simmered, add the sliced bamboo shoots, fish sauce, salt, and sugar. Stir well to combine and let it simmer for an additional 10-15 minutes until the bamboo shoots are tender.
6. Final Touches: Taste the soup and adjust the seasoning with more salt or fish sauce if needed. Add the chopped green onions and a sprinkle of ground black pepper for an extra layer of flavor.
7. Serve: Ladle the soup into bowls, garnishing with fresh cilantro. Serve with lime wedges on the side to add a zesty touch according to personal preference.

Extra Tips:

To enhance the flavor of your Chicken and Bamboo Shoot Soup, consider using homemade chicken broth, which can be more flavorful than store-bought versions.

When selecting bamboo shoots, fresh ones are preferable, but canned or vacuum-packed varieties work well too. Make sure to rinse canned bamboo shoots thoroughly to remove any brine taste.

If you enjoy a spicier soup, you can add sliced chili peppers during the cooking process.

Finally, always taste and adjust the seasoning towards the end of cooking to guarantee the perfect balance of flavors.

Vietnamese Chicken and Potato Soup

Vietnamese Chicken and Potato Soup is a comforting and flavorful dish that combines tender chicken, hearty potatoes, and aromatic spices to create a warm and inviting meal. This soup is perfect for cooler weather or when you’re in need of a nourishing dish. The combination of chicken and potatoes is enhanced by the addition of traditional Vietnamese ingredients, resulting in a rich and satisfying broth that’s sure to please everyone at the table.

This recipe serves 4-6 people and is ideal for a family dinner or small gathering. It’s relatively easy to prepare, requiring simple ingredients that are commonly found in most kitchens. Whether you’re new to Vietnamese cooking or a seasoned chef, this recipe is a great way to explore the rich flavors of Vietnamese cuisine.

Ingredients:

• 2 lbs bone-in chicken thighs
• 4 medium potatoes, peeled and cut into cubes
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 6 cups chicken broth
• 2 stalks green onion, chopped
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Ingredients: Begin by washing the chicken thighs thoroughly. Peel and cube the potatoes, chop the onion, and mince the garlic.
2. Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
3. Brown the Chicken: Add the chicken thighs to the pot and brown them on both sides. This should take about 5 minutes per side. Browning the chicken helps to develop a deeper flavor in the soup.
4. Season the Soup: Add the fish sauce, soy sauce, sugar, salt, and black pepper to the pot. Stir well to coat the chicken with the seasonings.
5. Add the Liquid and Potatoes: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and add the cubed potatoes.
6. Simmer the Soup: Cover the pot and let the soup simmer for about 30-40 minutes, or until the chicken is cooked through and the potatoes are tender.
7. Finish with Fresh Ingredients: Stir in the chopped green onions and cook for an additional 5 minutes. Remove from heat.
8. Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over the soup.

Extra Tips:

For the best flavor, use bone-in chicken thighs, as they impart a richer taste to the broth. If you prefer a spicier soup, consider adding a few slices of fresh chili peppers or a dash of chili oil.

Be sure to taste the soup as it simmers and adjust the seasoning to your liking. Additionally, using a high-quality fish sauce can greatly enhance the depth of flavor in the dish.

Remember to serve the soup hot, as the warmth enhances the aromatic qualities of the herbs and spices used.

Chicken and Watercress Soup

Chicken and Watercress Soup is a nourishing Vietnamese dish that combines the gentle flavors of tender chicken with the peppery bite of fresh watercress. This soup not only warms the soul but also provides a delightful blend of textures and nutrients in each spoonful. Perfect as a comfort meal during cool weather, this soup refreshes with its lightness and invigorates with its unique taste.

The harmony of the ingredients in Chicken and Watercress Soup makes it a staple in Vietnamese households. The broth, infused with ginger and garlic, serves as a soothing base, while the watercress adds a vibrant green touch and a slight bitterness that balances the sweetness of the chicken. Simple to prepare yet richly flavorful, this soup is perfect for gatherings, offering a wholesome dining experience.

Ingredients (serves 4-6):

• 1.5 lbs chicken thighs or breasts, skinless and boneless
• 1 bunch fresh watercress, washed and trimmed
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 piece (about 2 inches) fresh ginger, sliced
• 8 cups chicken broth
• 2 tablespoons fish sauce
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 tablespoon sugar
• Fresh cilantro and scallions for garnish

Cooking Instructions:

1. Prepare the Chicken: Begin by cutting the chicken into bite-sized pieces. Season the pieces lightly with salt and pepper. This preliminary seasoning helps enhance the chicken’s flavor as it cooks in the broth.
2. Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the sliced onion, minced garlic, and ginger slices. Sauté for about 3-4 minutes until the onion becomes translucent and the mixture is fragrant.
3. Cook the Chicken: Add the chicken pieces to the pot. Stir frequently for about 5-7 minutes until the chicken is lightly browned on all sides. Browning the chicken adds depth to the soup’s flavor.
4. Add Broth and Simmer: Pour the chicken broth into the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Skim any foam that rises to the top. Simmer for about 20 minutes or until the chicken is cooked through and tender.
5. Incorporate Seasonings: Stir in the fish sauce and sugar, adjusting the seasoning with additional salt and pepper if needed. The sugar balances the saltiness of the fish sauce, enhancing the overall flavor profile.
6. Add Watercress: Add the fresh watercress to the pot. Allow it to cook for 3-4 minutes until the leaves are wilted but still vibrant green. Be careful not to overcook the watercress to maintain its nutritional value and texture.
7. Serve: Ladle the soup into bowls, garnishing with fresh cilantro and sliced scallions for a burst of freshness and color.

Extra Tips:

To enhance the soup’s flavor, consider using homemade chicken broth if available, as it adds a richer, more authentic taste. Adjust the amount of fish sauce to your preference, as it can be quite potent.

For an added touch, sprinkle a dash of chili flakes or serve with lime wedges on the side for those who enjoy a tangy or spicy kick. Remember that the freshness of the watercress is essential, so serve the soup promptly after adding it to maintain its vibrant color and crispness.

Chicken and Papaya Soup

Chicken and Papaya Soup is a delightful and nourishing Vietnamese dish that’s perfect for any occasion. This soup combines tender chicken with sweet, ripe papaya, resulting in a harmonious balance of flavors that’s both invigorating and comforting. The subtle sweetness of the papaya complements the savory notes of the chicken, while the fragrant spices and herbs elevate the dish to a whole new level.

Whether you’re looking for a light meal or something to warm your soul, this soup is sure to satisfy your taste buds.

Traditionally, Chicken and Papaya Soup is enjoyed throughout Vietnam as a staple in many households. It’s known for its simplicity and the way it showcases the natural flavors of the ingredients. The soup isn’t only delicious but also packed with nutrients, making it a perfect choice for a healthy meal.

Papaya is rich in vitamins and antioxidants, while chicken provides a good source of protein. This recipe serves 4-6 people, making it a great option for family dinners or gatherings with friends.

Ingredients for Chicken and Papaya Soup (serves 4-6):

• 1 whole chicken (about 3-4 pounds), cleaned and cut into pieces
• 1 ripe papaya, peeled, seeded, and cut into cubes
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 6 cups chicken broth
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped green onions
• 1 tablespoon lime juice

Cooking Instructions:

1. Prepare the Chicken: Start by cleaning the chicken thoroughly and cutting it into manageable pieces. Pat the pieces dry with a paper towel.
2. Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant, about 3-4 minutes.
3. Cook the Chicken: Add the chicken pieces to the pot and cook them until they’re browned on all sides. This should take about 6-8 minutes.
4. Simmer the Soup: Pour the chicken broth into the pot, and add the fish sauce, salt, sugar, and black pepper. Stir well to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 30 minutes, or until the chicken is cooked through.
5. Add the Papaya: Once the chicken is tender, add the cubed papaya to the pot. Continue to simmer the soup for another 10-15 minutes, or until the papaya becomes soft but not mushy.
6. Finish and Serve: Stir in the lime juice, chopped cilantro, and green onions. Taste the soup and adjust the seasoning if necessary. Serve the soup hot, garnishing with additional cilantro or green onions if desired.

Extra Tips:

When selecting a papaya for this recipe, choose one that’s just ripe to verify it holds its shape during cooking. If the papaya is too ripe, it may become mushy and lose its texture.

Additionally, you can substitute bone-in chicken thighs or drumsticks for the whole chicken if preferred; just adjust the cooking time accordingly.

To add a bit more depth of flavor, consider adding a few slices of ginger or a stalk of lemongrass while the soup simmers. Finally, this soup pairs wonderfully with steamed jasmine rice or crusty bread, making it a complete and satisfying meal.