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overhead vietnamese chicken noodle soup

Vietnamese Chicken Noodle Soup

  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4-6 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: Vietnamese


Vietnamese chicken noodle soup with ramen noodles, ginger, bok choy, and fresh sprouts. It’s such a delicious twist on the traditional soup.



  • 810 oz. package ramen noodles
  • 1 lb. chicken tenders, cut into thin strips
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. low-sodium soy sauce
  • 2 Tbsp. fish sauce
  • 1 Tbsp. finely minced fresh ginger or grated with microplane
  • 2 cloves garlic, minced
  • 1/2 tsp. paprika
  • 1 Tbsp. sesame oil, plus more to serve
  • 6 cups good-quality chicken stock
  • 14 oz. can bean sprouts, drained
  • 3 cups chopped bok choy, greens and whites
  • Kosher salt and fresh black pepper
  • To serve: sliced jalapeño peppers, green onions, and cilantro


  1. Cook the noodles according to package instructions. Rinse under cold water. Drain and set aside.
  2. In a bowl, combine the chicken tenders, lime juice, soy sauce, fish sauce, ginger, garlic, and paprika. Let the chicken stand at room temperature for 15 minutes.
  3. Heat sesame oil in a heavy-duty dutch oven or soup pot over medium-high heat. When hot, add chicken and its liquid. Season with salt and pepper, to taste. Cook, stirring, until chicken is no longer pink, 3-4 minutes.
  4. Add chicken stock. Season the stock with salt and pepper, to taste. Bring to a boil. Reduce heat to medium and simmer, partially covered, for about 5-7 minutes or until the chicken is cooked through.
  5. Stir in bean sprouts and bok choy. Cook for additional 1-2 minutes or until bok choy greens are wilted and whites are tender crisp. Remove the soup off the heat. Add a light drizzle of sesame oil to the broth, about 1 teaspoon.
  6. To serve: arrange the cooked noodles in a single serving bowl, ladle the soup over the noodles, and top with jalapeño peppers, green onions and cilantro.


  • Substitutions: Boneless, skinless breast can be substituted for the chicken tenders. For the boy choy, I find that baby spinach is a good swap. You can add a little more of it since spinach cooks down so much. Fresh bean sprouts can be substituted for the canned if you’re lucky to find them at your supermarket.
  • Additional Toppings: Fresh basil leaves, fresh mint leaves, lime wedges, sesame oil, and hot chili sauce.
  • Katya’s Tip: Key to flavorful soup is to get your broth nicely seasoned. Taste for salt and adjust as needed as you’re making the soup. Remember, salt is added to highlight the flavors of the ingredients, not to make them taste salty.
  •  Recipe lightly adapted from: Nigella Lawson “Nigella Kitchen”

Keywords: noodle soup, vietnamese soup, easy pho