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Recipe for Vietnamese Macaroni Soup with Chicken

Enjoy a taste of home with this Vietnamese Macaroni Soup with Chicken (Súp Nui Gà). This recipe combines tender chicken, rice macaroni, and a light, nutritious broth, garnished with fresh herbs and crispy shallots. A comforting dish for breakfast, lunch, or dinner.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Macaroni Soup with Chicken (Súp Nui Gà) in action.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Cuisine Vietnamese
Servings 4

Equipment

  • 2 medium pots

Ingredients
  

  • 1 medium free-range chicken (cleaned)
  • 400 grams rice macaroni
  • 250 grams carrot
  • 15-20 quail eggs optional

For the broth:

  • 1 can chicken stock
  • 1 yellow onion
  • ½ daikon radish
  • 4 slices fresh ginger root
  • Salt, fish sauce, MSG (or mushroom powder)

For garnish:

  • Green onions, cilantro, fried garlic, fried shallots, Thai chilis, lime

Instructions
 

  • Prepare the Chicken and Broth:
    Place the chicken in a medium pot. Add the yellow onion, daikon radish, and ginger slices. Pour in enough water to cover the chicken. Bring to a boil.
    Cook until the chicken is thoroughly done, skimming off any impurities from the surface as needed.
    Once cooked, transfer the chicken to a large bowl of cold water for 5 minutes. Remove and shred or slice into bite-sized pieces. Set aside.
    Reserve the broth for later use.
  • Prepare the Macaroni:
    In another medium pot, bring water to a boil with a drizzle of oil.
    Add the rice macaroni and cook until just tender. Drain and set aside.
  • Prepare the Vegetables and Garnishes:
    Cut the carrot into bite-sized pieces.
    Finely chop the green onions and cilantro.
  • Finish the Broth:
    Return to the pot of reserved chicken broth. If desired, strain the broth for clarity.
    Add the canned chicken stock and bring to a boil.
    Season the broth to taste with salt, fish sauce, and MSG (or mushroom powder).
    Add the carrot pieces. Simmer until the carrot is tender.
    If using, boil the quail eggs separately, peel, and set aside.
  • Assemble and Serve:
    Place a portion of cooked macaroni in each serving bowl.
    Top with shredded or sliced chicken and boiled quail eggs, if using.
    Ladle hot broth over the macaroni and chicken, making sure to include the carrot.
    Garnish with chopped green onions, cilantro, fried garlic, and fried shallots.
    Serve hot with Thai chilis and lime on the side.

Video