Hanoi Chicken and Vermicelli Noodle Soup

  • images/show_07_hanoi_chicken_vermicelli_noodle_soup.jpg

Makes 4 servings

This is a Vietnamese version of a bowl of comforting chicken noodle soup!


  • 6 cups chicken broth
  • 3 cups water
  • 1/2 yellow onion, sliced
  • 6 cilantro stems
  • 1 teaspoon chicken powder
  • 1 teaspoon sugar
  • Black pepper to taste
  • 8 ounces boneless, skinless chicken breast

  • 2 eggs, lightly beaten, plus 1/2 teaspoon sesame oil
  • 2 teaspoons cooking oil
  • 8 ounces dried vermicelli rice noodles, soaked in warm water, or cooked according to package instructions
  • 1- 2 slices Vietnamese ham (cha lua), julienned


  • 1 cup bean sprouts
  • 2 tablespoons chopped green onions
  • 2 tablespoons cilantro leaves
  • 1 jalapeno chili, thinly sliced
  • Mint leaves
  • Black pepper
  • Vietnamese mint leaves (rau ram)
  • 2 - 3 drops water bug essence* (optional)


  1. To prepare stock: In a 4-quart saucepan, add chicken broth, water, onion, cilantro stems, chicken powder, sugar and pepper. Bring liquid to a boil, reduce heat, add chicken and simmer for about 45 minutes.
  2. Remove chicken, reserving stock. Let chicken cool before cutting into thin strips, about 1/2-inch thick. Set aside.
  3. Heat a non-stick frying pan over medium-low heat. Drizzle with 1 teaspoon of the oil; pour enough egg into pan to form a thin layer, swirling to coat pan. Cook until set, about 1 minute; flip over and cook for 30 seconds more. Remove egg sheet and lay it flat on a clean, dry cutting board. Continue cooking remaining egg with one teaspoon oil to form 1 more sheet. Stack egg sheets together, then roll up gently. With a sharp knife, cut thin slices, about 1/8-inch to 1/4-inch thick, by working your knife perpendicular to the roll.
  4. To serve, divide vermicelli noodles evenly among 4 serving bowls. Arrange egg strips, chicken slices, and Vietnamese ham over noodles. Pour enough hot stock in bowls to cover noodles.
  5. Garnish with your choice of garnishes. If desired, add a few drops of water bug essence and serve hot.