Vietnamese Chicken Noodle Soup (Súp Nui Gà)
The easy to make and comforting Vietnamese twist on chicken noodle soup that I ate as a child growing up.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 lb of chicken bone-in (preferred or 3 pounds of boneless chicken)
- 1 large yellow or white onion (or 2 medium sized onions, quartered.)
- 2 tbsp salt
- 1 tbsp sugar
- 1 tsp MSG (monosodium glutamate) (optional)
- 16 oz dried elbow macaroni
- cilantro (chopped)
- scallion (chopped)
- sambal chile paste
Instructions
- 1
Add chicken, onion, salt, sugar, and MSG into a large pot. Add enough water to cover, bring to a boil, then reduce to a simmer. It should take about 10-15 minutes of simmering to finish.
- 2
Meanwhile, boil your macaroni in a separate pot of water until al dente, then drain.
- 3
Check the doneness of the chicken as each 1-2 minutes pass. The chicken should be white in the center and have the juices run clear. Adjust seasoning as needed.
- 4
Remove chicken, let it cool, then pull into shreds with your fingers or a fork.
- 5
Add to a bowl macaroni, some broth, chicken, and garnish with chopped cilantro and scallion. Top with sambal and serve!