Vietnamese chicken noodle soup with yellow noodles is comfort in a bowl: clear golden broth, tender shredded chicken, springy egg noodles, and a shower of fresh herbs and crispy shallots. This version keeps the classic Vietnamese balance—clean, savory, aromatic—while swapping traditional glass noodles (miến) for bouncy yellow noodles that make the soup extra satisfying for weeknights and family dinners alike.
Why You’ll Love This Vietnamese Chicken Noodle Soup with Yellow Noodles
- Light yet deeply flavorful: A whole chicken, ginger, and onion/shallot create a clear, savory broth in about an hour—no long simmering required.
- Family-friendly comfort: The gentle seasoning and familiar noodles appeal to kids and adults.
- Flexible and forgiving: Use fresh or dried yellow noodles, adjust the salt and fish sauce to taste, and pile on your favorite herbs.
- Meal prep–friendly: Broth and shredded chicken keep well, and noodles cook in minutes.
- Naturally alcohol- and pork-free: This is a wholesome bowl that fits many diets, with easy substitutions available.
Ingredients for Vietnamese Chicken Noodle Soup with Yellow Noodles
For the Broth & Chicken
- 1 whole chicken (3–4 lb / 1.4–1.8 kg), excess fat trimmed
- 10 cups (2.4 L) water or low-sodium chicken stock (or a mix)
- 1 small shallot or ½ medium yellow onion, halved
- 1-inch (2.5 cm) knob fresh ginger, lightly smashed
- 1½–2 tablespoons fish sauce (to taste)
- 1–2 teaspoons fine sea salt (to taste)
- Optional: ½–1 teaspoon MSG or mushroom seasoning (to boost savoriness)
Noodles & Toppings
- 14–16 oz (400–450 g) yellow egg noodles (fresh or dried)
- 3–4 scallions, thinly sliced
- ½ cup chopped cilantro (leaves and tender stems)
- ½–1 cup crispy fried shallots (store-bought or homemade)
- Freshly ground black pepper, to finish
- Lime wedges, for serving
- Optional heat: thinly sliced bird’s eye chilies or chili paste
Ingredient Notes (Substitutions & Healthy Swaps)
- Fish sauce alternative: If you avoid fish sauce, use low-sodium chicken broth to season along with 1–2 teaspoons light soy sauce or coconut aminos and a squeeze of lemon for brightness.
- Lower-sodium broth: Start with unsalted stock or water; season gradually with salt/fish sauce.
- Gluten considerations: Many yellow egg noodles contain wheat. If you’re gluten-free, use gluten-free egg-style noodles or rice noodles; the broth method stays the same.
- Chicken options: A whole chicken yields the best flavor, but you can use bone-in thighs or drumsticks (about 2–2.5 lb / 900–1,150 g).
- Aromatics: Ginger and onion/shallot are traditional and keep the broth clean. For a twist, char them lightly under a broiler or on a dry skillet to introduce a hint of smokiness.
- Healthy boosts: Add sliced mushrooms, bok choy, or baby spinach to the bowl just before serving for extra fiber and micronutrients—wilted by the hot broth in seconds.
Step-by-Step Instructions
Step 1 – Start the Broth
Place the whole chicken in a large pot and add the water (or stock). Add the halved shallot/onion and smashed ginger. Bring to a gentle boil over medium-high heat, then immediately reduce to a low simmer. Skim any foam or scum that rises to the surface for the clearest broth.
Pro tip: Keep the simmer very gentle—just a few lazy bubbles. A rolling boil can cloud the broth and toughen the chicken.
Step 2 – Simmer Until Tender
Simmer the chicken for about 45 minutes, turning once or twice for even cooking. The chicken is done when the thickest part of the thigh reaches 74°C/165°F and juices run clear. Turn off the heat.
Step 3 – Rest and Shred the Chicken
Carefully lift the chicken onto a tray or large bowl and let it rest for 20–30 minutes—this prevents moisture loss. When cool enough to handle, remove the skin (save for another use if you like), then shred the meat into bite-size strips. Set aside. Reserve the bones for a quick flavor boost (see next step).
Step 4 – Clarify and Season the Broth
Strain the broth through a fine-mesh sieve to remove aromatics. Return the clear broth to the pot. Add the chicken bones back in and simmer another 10–15 minutes to deepen flavor (optional but recommended), then remove bones. Season with fish sauce and salt to taste. If using MSG or mushroom seasoning, add a small pinch now. Keep hot over low heat.
Taste test: The broth should be savory but delicate, with a light ginger finish. Adjust with small additions of fish sauce (umami/salt), salt (salinity), or a squeeze of lime (brightness) at the table.
Step 5 – Cook the Yellow Noodles
Bring a separate pot of water to a boil.
- Fresh egg noodles: cook 2–3 minutes until just tender.
- Dried egg noodles: cook 4–6 minutes (check package).
Drain well. To prevent sticking, toss with a teaspoon of neutral oil or rinse briefly under hot water and shake dry.
Avoid soggy noodles: Keep noodles separate from the broth until serving. This preserves their springy bite.
Step 6 – Assemble and Serve
Divide noodles among warmed bowls. Top with a generous handful of shredded chicken. Ladle steaming broth over the top. Sprinkle with scallions, cilantro, and plenty of crispy fried shallots. Finish with a twist of black pepper, and serve with lime wedges and chilies on the side.
Pro Tips for Success
- Simmer gently, skim often: This keeps the broth clear and clean-tasting.
- Rest the chicken before shredding: Moist, tender shreds beat dry chunks every time.
- Season gradually: Fish sauce is potent—add a little, taste, and adjust.
- Cook noodles separately: Prevents starch from muddying the broth and keeps texture springy.
- Garnish with contrast: Crispy shallots add crunch; fresh herbs add lift; lime balances richness.
- Make-ahead friendly: Refrigerate broth and chicken separately. Boil fresh noodles when ready to serve.
Flavor Variations
- Herbal Boost: Add a few bruised stems of cilantro or scallion whites for the final 10 minutes of simmering, then strain.
- Mushroom Umami: Simmer 2–3 dried shiitakes with the chicken for earthy depth; strain and slice to add to bowls.
- Ginger-Lime Bright: Increase ginger by ½ inch and serve with extra lime wedges for a zingy finish.
- Vegetable-Rich: Add blanched bok choy, napa cabbage, or julienned carrots to the bowl before ladling the broth.
- Heat Lovers: Serve with sliced bird’s eye chilies, chili crisp, or a mild chili-garlic sauce for adjustable spice.
Serving Suggestions
- One-Bowl Dinner: Add a soft-boiled egg or extra vegetables to make it more substantial.
- Simple Sides: Sliced cucumbers with rice vinegar and a pinch of sugar, or a fresh herb salad with mint and cilantro.
- Textural Add-ons: Bean sprouts, thinly sliced onions (rinsed briefly in cold water), or a few drops of toasted sesame oil for aroma.
- Family Style: Set out noodles, chicken, herbs, and condiments so everyone can customize their bowls.
Storage and Freezing Instructions
- Refrigerator: Cool broth quickly and refrigerate in airtight containers for 3–4 days. Store shredded chicken separately for the same time frame. Keep cooked noodles separate and eat within 1–2 days for best texture.
- Freezer: Freeze broth (and shredded chicken) in labeled containers for up to 3 months. Thaw overnight in the fridge. Reheat gently and cook fresh noodles just before serving.
- Reheating: Bring broth to a simmer on the stovetop. Warm shredded chicken in the hot broth to keep it juicy. Add freshly cooked noodles to bowls and ladle broth over.
Nutrition Facts (Per Serving)
(Estimated for 6 portions; will vary by ingredients and portion size.)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | ~32 g |
| Carbohydrates | ~42 g |
| Total Fat | ~12 g |
| Fiber | ~2 g |
| Sodium | ~980 mg |
FAQ About Vietnamese Chicken Noodle Soup with Yellow Noodles
Is this the same as pho ga?
Not exactly. Pho ga has a more complex, spiced broth (often with star anise, cloves, and charred aromatics) and typically uses flat rice noodles. This soup is closer to miến gà in its clean flavor profile, but we use yellow egg noodles for body and a slightly richer bite. The broth here relies on ginger, onion/shallot, and careful seasoning rather than a spice blend, so it’s faster and very weeknight-friendly.
Can I make the broth in an Instant Pot or pressure cooker?
Yes. Place the whole chicken, aromatics, and water in the pot. Cook on High Pressure for 20–22 minutes, natural release 10 minutes, then quick release. Remove the chicken to rest and shred. Strain and season the broth. For an extra-clear broth, use the sauté function to simmer a few minutes after straining, skimming any foam that appears. Cook the yellow noodles separately on the stovetop for best texture.
What if I only have chicken breasts or thighs?
You can use bone-in, skin-on thighs (2–2.5 lb) for excellent flavor and tenderness. Boneless skinless breasts will work but can be drier and yield a lighter broth. If using only breasts, add a cup of low-sodium stock or a small handful of mushrooms to enrich the broth, and be careful not to overcook the meat—check for doneness around 20–25 minutes of gentle simmering.
How do I keep the noodles from getting mushy?
Cook noodles separately in well-salted water, drain thoroughly, and keep them out of the broth until serving. If you’re storing leftovers, refrigerate noodles and broth separately. When reheating, refresh the noodles briefly in hot water to revive their springy texture, then place them in the bowl and ladle hot broth on top.
I don’t use fish sauce. What’s the best substitute?
For a fish-free option, season with a combination of light soy sauce or coconut aminos and a bit of salt, plus a squeeze of lemon to brighten the flavors. You can also add a pinch of mushroom seasoning or a splash of good-quality low-sodium chicken stock to reinforce savoriness. Adjust little by little until the broth tastes balanced and comforting.
Can I add vegetables without diluting the flavor?
Absolutely. The key is to blanch or wilt vegetables separately (or directly in the serving bowl) to avoid overcrowding the broth pot. Tender greens like spinach or bok choy can go straight into the bowl; the hot broth will soften them instantly. Heartier vegetables like carrots can be par-cooked before serving so the broth stays clear and concentrated.
Final Thoughts
This Vietnamese chicken noodle soup with yellow noodles brings together the best of both worlds: the clean, aromatic broth you expect from Vietnamese home cooking and the satisfying chew of egg noodles. With just a handful of aromatics and a gentle simmer, you’ll have a soothing soup that’s easy to adapt—mild for kids, spicier for heat-seekers, vegetable-packed for extra nutrition, or richer with additional mushrooms. Keep noodles and broth separate until the last moment, taste and season gradually, and finish with herbs and crispy shallots. The result is a bright, balanced bowl you’ll come back to all year long.
Vietnamese Chicken Noodle Soup with Yellow Noodles
Ingredients
Broth & Chicken
- 1 whole chicken (3–4 lb) excess fat trimmed
- 10 cups water or low-sodium chicken stock or a mix
- 1 small shallot or ½ medium yellow onion halved
- 1 inch fresh ginger lightly smashed
- 1.5–2 tbsp fish sauce to taste
- 1–2 tsp fine sea salt to taste
- 0.5–1 tsp MSG or mushroom seasoning optional, to boost savoriness
Noodles & Toppings
- 14–16 oz yellow egg noodles fresh or dried
- 3–4 scallions thinly sliced
- 0.5 cup chopped cilantro leaves and tender stems
- 0.5–1 cup crispy fried shallots store-bought or homemade
- Freshly ground black pepper to finish
- Lime wedges for serving
- Thinly sliced bird’s eye chilies or chili paste optional heat
Instructions
- Place the whole chicken in a large pot with water or stock. Add the halved shallot/onion and ginger. Bring to a gentle boil, then reduce to a low simmer. Skim off any foam for a clear broth.
- Simmer gently for about 45 minutes. Turn the chicken once or twice during cooking. It’s done when the thigh reaches 74°C/165°F. Turn off heat.
- Remove chicken and let it rest for 20–30 minutes. Once cool, remove skin and shred into bite-size strips. Reserve bones.
- Strain the broth. Return it to the pot with chicken bones and simmer 10–15 minutes more. Remove bones and season with fish sauce, salt, and optional MSG or mushroom seasoning. Keep hot.
- Boil water in a separate pot. Cook fresh noodles 2–3 minutes or dried noodles 4–6 minutes. Drain and toss with a little oil to prevent sticking.
- To serve, divide noodles into bowls, top with shredded chicken, and ladle hot broth over. Garnish with scallions, cilantro, and fried shallots. Add black pepper, lime wedges, and chili as desired.
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