Vietnamese Chicken Noodle Soup / Sup Nui Ga
There’s something universally comforting about a warm bowl of soup, but for me, sup nui ga, or Vietnamese chicken noodle soup, goes beyond comfort—it's a symbol of love, care, and my mother’s unwavering affection. Whenever I felt under the weather, she'd make this nourishing dish, infusing it with the warmth and tenderness only a mother
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Quarts Water
- 2 lbs Chicken Quarters
- 1 lbs Chicken Breast
- 1 Yellow Onion
- 2 inch Knob of Ginger
- 1 Medium Daikon
- 3 Carrots
- 1 inch Nub Rock Sugar
- 2 Tbsp MSG
- 4 Tbsp Fish Sauce
- 14 oz Package Vietnamese Macaroni
- 1 tbsp Oil
- Cilantro
- Green Onions
- White Onions
- Thai Chili
- Fried Shallots
- Black Pepper
Instructions
- 1
Broth:
- 2
Scrub chicken with kosher salt and rinse with cold tap water 1-2 times to help reduce the chicken's odor, to ensure broth is light and clean
- 3
In a pan or open flame, char a whole onion and knob of ginger
- 4
Peel and cut daikon and carrots into 1-2" pieces
- 5
To a stock pot, add water, cleaned chicken, charred aromatics and daikon. Reserve the carrots for now
- 6
Bring up to a boil, skim of the impurities and let simmer. After 15-20 minutes remove chicken breast, and continue to simmer chicken thighs for another 30-35 minutes or until tender. Remove Onion and ginger, add in carrots and let simmer for another 15 minutes or until carrots are cooked through
- 7
Season broth with rock sugar, fish sauce, and MSG
- 8
Noodles:
- 9
Cook Vietnamese macaroni in a pot of boiling salted water per the packages instructions. Pro Tip*: Cook the noodles all the way through - the rice flour cooked to al dente is very very bouncy
- 10
Drain noodles in a colander and rinse with cold water to stop the cooking process
- 11
Toss macaroni with a splash of oil to prevent the noodles from sticking together
- 12
Toppings:
- 13
Hand shred or cut chicken into strips
- 14
Finely chop green onions, cilantro and Thai Chili
- 15
Thinly slice white onion, and submerge in cold water for 5 minutes to reduce it's raw onion flavor
- 16
Serve:
- 17
Add macaroni noodles to a bowl, top with shredded chicken, garnish with green onions, cilantro, white onions, Thai chili and black pepper