Vietnamese chicken soup: A full guide to nutrition, recipes, and more


Discover different Vietnamese chicken soup options

Discover different Vietnamese chicken soup options (Source: Collected)

Vietnamese chicken soups stand as a testament to the rich culinary tapestry of Vietnamese food, where flavors are intricately woven together to create a delightful dining experience for locals as well as visitors on Vietnam travel. At the heart of these soups lies a distinctive use of ingredients. Read on to find 5 Vietnamese chicken soup recipes.

1. How nutritious is Vietnamese chicken soup?

Vietnamese chicken soup is crafted from wholesome ingredients, including chicken meat, bone broth enriched with collagen, calcium, and minerals, and an array of spices such as onions, ginger, and pepper. 

This harmonious blend provides essential proteins for the body, promoting not only delicious flavors but also supporting energy, bone and joint health, and the well-being of the skin and hair.

This soup is often complemented by fresh herbs like cilantro and basil, as well as bean sprouts, which provide a boost of vitamins and antioxidants. These additions strengthen the immune system and aid in digestion. 

Vietnamese chicken soup is nutritious

Vietnamese chicken soup is nutritious (Source: Collected)

>>> Explore: Vietnamese noodles: A symbol of the country’s rich and diverse cuisine

2. Top 5 most popular recipes of Vietnamese chicken soup

2.1. Vietnamese chicken noodle soup (Pho ga)

To make Vietnamese chicken soup, here are the necessary ingredients: 


  • 1 chicken (1.4-1.5 kilograms)
  • 1 onion
  • 2 small ginger roots
  • 4-5 dried shallots
  • Pho noodles (1-1.2 kilograms) 
  • Cilantro, green onions, lime leaves, bean sprouts
  • Fish sauce, salt, seasoning powder, peppercorns, dried coriander seeds


1. Clean the onion and shallots, and roast the ginger until fragrant.
2. Wash the cilantro and green onions. Cut the latter’s white part vertically and chop the green part. Thinly slice the lime leaves.
3. Clean the chicken by rubbing it with rock salt and rinsing it with lime.
4. Place the chicken in a thick-bottomed pot and pour water until it covers the chicken, or at least 2/3 of the chicken.
5. Add 2-3 crushed dried shallots, a small piece of ginger, and 1 tablespoon of salt.
6. When it boils, reduce the heat to simmer the chicken for 10-15 minutes. Then, turn off the heat, cover the pot, and let it rest for 25-30 minutes, depending on the size of the chicken.
7. Once the chicken is cooked, take it out and immerse it in boiling water to cool and make the skin crisp.
8. Strain and slice the meat thinly and long along the width, keeping the skin for better presentation. You can shred the meat according to your preference.
9. Put the chicken bones back into the broth to simmer for a sweeter broth. Add grilled onions, roasted ginger, and roasted coriander seeds, and simmer over low heat.
10. Skim off the foam and open the lid to help the broth become clearer. After 2 hours, remove all bones, onions, ginger, and coriander seeds.
11. Season the broth with fish sauce, salt, and seasoning powder to taste.
12. Place the noodles in a bowl. Add the chicken, bean sprouts, green onions, cilantro, and broth. Sprinkle the thinly sliced lime leaves on top, and enjoy!

Vietnamese chicken Pho soup is delicious

Vietnamese chicken Pho soup is delicious (Source: Collected)

2.2. Vietnamese chicken glass noodle soup (Mien ga)


  • 1 chicken (1.2 -1.5 kilograms)
  • Glass noodles (0.5 kilograms)
  • Vietnamese coriander, green onions, bean sprouts, mint, basil, lime
  • Seasoning powder, soup base powder, MSG, pepper


1. Clean the chicken and chicken bones with a diluted saltwater solution.
Soak the glass noodles in hot water for 15-20 minutes until they become soft.
3. Grill ginger, shallots, and dried onions, then wash and thinly slice them.
4. Clean and cut the chili vertically, remove the seeds, and then slice it diagonally.
5. Wash and cut Vietnamese coriander, green onions, and bean sprouts.
6. Dry-roast 3 stalks of cloves, 2 tablespoons of coriander seeds, and 2 teaspoons of cumin seeds for about 5-10 minutes until the ingredients release their aroma. Place these ingredients in a clean cloth and tie it tightly to prevent any spillage.
7. Place the chicken bones in a pot with about 3 liters of water, add sliced ginger, sliced dried onions, and the bag of roasted aromatics. Bring the pot to a boil and then simmer for about an hour.
8. Place the chicken breast in the broth after the chicken bones have been simmered thoroughly. Once the chicken breast is cooked, remove it from the pot.
9. Season the broth with 2 teaspoons of MSG, 3 teaspoons of salt, and 3 teaspoons of soup base powder, adjusting to taste. Let the chicken breast cool, then shred or cut it into bite-sized pieces.
10. Boil the glass noodles in the broth, then ladle them into a large bowl. Add bean sprouts, sliced onions, sliced green onions, and shredded chicken on top. Pour the seasoned broth over the ingredients, and your dish is ready to be served. 

Mien ga is a flavorful Vietnamese chicken soup

Mien ga is a flavorful Vietnamese chicken soup (Source: Collected)

2.3. Rice vermicelli noodles with chicken and eggs (Bun thang)


  • 1 whole chicken
  • 500 grams of beef bones
  • 100 grams of dried shrimp
  • 3 eggs
  • 10 shiitake mushrooms
  • Scallions, coriander, ginger, dried onions
  • Rice vermicelli


Here is how to make Hanoi chicken noodles

1. Clean and finely chop the coriander and scallions.
2. Soak the dried mushrooms in water and then finely cut them.
3. Soak the dried shrimp in warm water, drain, and set aside.
4. Boil the chicken until just tender. Shred the meat into thin strands resembling vermicelli, and finely chop the chicken thigh meat.
5. Rinse the beef bones and place them in a pot with the chicken broth. Allow them to simmer for approximately one hour.
6. Add the soaked dried shrimp, dried onions, and ginger to enhance the flavor of the broth.
7. Beat the eggs and cook them in thin layers. Then, stack the layers and thinly slice them.
8. In a bowl, place the rice vermicelli and arrange the cooked chicken pieces, beef bones, rehydrated dried shrimp, and sliced shiitake mushrooms.
9. Pour the hot broth over the assembled ingredients in each bowl.
10. Garnish with chopped scallions, coriander, and ginger.

Follow a recipe for Vietnamese chicken soup

Follow a recipe for Vietnamese chicken soup (Source: Collected)

2.4. Vietnam black chicken soup (Ga ham thuoc bac)


To prepare this dish, you will need the following ingredients:

  • 1-2 tough chickens
  • 1-2 bunches of mugwort
  • 1 packet of traditional Chinese herbal chicken soup spices
  • 1 ginger root
  • Salt, bouillon cubes


1. Clean the chicken, then soak it in a saltwater and ginger mixture for about 2 minutes. Rinse it again with clean water to eliminate any odor.
2. Remove the roots and yellow leaves from the mugwort, clean them, and let them drain. Scrape off the ginger’s skin and lightly crush it.
3. Place the packet of Chinese herbal chicken soup spices and fresh ginger into the pot with the chicken.
4. Add bouillon cubes and marinate the chicken for approximately 1 hour.
5. Place the pot containing the chicken and herbs on the stove.
6. Add around 500 milliliters of filtered water and simmer over low heat.
7. Once the chicken is tender and aromatic, add the mugwort to the pot and continue simmering for about 10 minutes.
8. Turn off the heat. Serve the chicken hot in a bowl with steaming broth.

Learn how to make Vietnamese chicken soup – Ga ham thuoc bac

Learn how to make Vietnamese chicken soup – Ga ham thuoc bac (Source: Collected)

2.5. Vietnamese chicken corn soup (Sup ga)


  • 400 grams of chicken thigh meat
  • 2 ears of corn
  • 2 chicken eggs
  • 200 grams of shiitake mushrooms
  • 2 tablespoons of cornstarch
  • 2 purple onions
  • Scallions and cilantro
  • Seasonings: bouillon cubes, sugar, salt, ground pepper, and sesame oil


1. Peel and finely chop the purple onions, scallions, and cilantro. Separate the corn kernels from the cobs and rinse them.
2. Remove the stems from the shiitake mushrooms, soak them in hot water for about 20 minutes to soften them, and then drain and cut them into strips.
3. Crack the eggs and separate the egg whites and yolks.
4. Clean the chicken thighs with diluted saltwater and drain.
5. Dissolve cornstarch in a cup of boiling water and stir until it dissolves to make a slurry.
6. In a small pot, bring water to a boil and add the chicken thighs with a pinch of salt. Cook until the chicken is thoroughly done.
7. Take the chicken out and immediately immerse it in cold water to make the meat firmer. Once cooled, shred the chicken into small, bite-sized pieces.
8. In another pot of water, add a pinch of salt and cook the corn until it becomes soft. This usually takes around 10 minutes. Remove the pot, immerse the corn in cold water, and then drain it.
9. Heat a pan, add 2 tablespoons of sesame oil, and when the oil is hot, add the finely chopped purple onions to sauté until fragrant.
10. Then, add the shredded chicken and shiitake mushrooms. Season with 1 tablespoon of bouillon cubes, 1 tablespoon of sugar, and 1/2 tablespoon of salt. Stir well to ensure the chicken and mushrooms absorb the flavors. Sauté for about 5 minutes, then turn off the heat.
11. Bring the corn cooking water from Step 2 back to the heat. Season with 1 tablespoon of salt, 1 tablespoon of bouillon cubes, and 1 tablespoon of sugar. Stir well until the seasonings are dissolved.
12. Once the water is boiling again, slowly pour in the dissolved cornstarch mixture while stirring continuously. Next, slowly pour in the egg whites, stirring to create small egg white threads.
13. Add the cooked corn, chicken, and shiitake mushrooms to the soup and let them simmer together.
14. Add the finely chopped scallions, stir well, adjust the seasoning to taste, and turn off the heat.
15. Ladle the chicken and corn soup into bowls, sprinkle with ground pepper, and garnish with some cilantro leaves on top.

Sup ga is a popular Vietnamese chicken soup

Sup ga is a popular Vietnamese chicken soup (Source: Collected)

>>> Learn morre: Vietnam rice noodle recipes: 7 popular variations that are worth sampling

3. Condiments to accompany Vietnamese chicken soup

As observed in the preceding recipes, Vietnamese chicken soups are commonly paired with Vietnamese rice noodles. In addition, to amplify the flavor of the soup, a variety of elements can be served alongside it, including:

  • Fresh vegetables: These Vietnamese vegetables not only intensify the freshness but also contribute to a well-balanced and nutritious meal.
  • Dry and fresh spices: Finely chopped dried shallots, minced garlic, and minced chili are also crucial components, imparting a delightful spiciness to the dish.

>>> Also read: Vietnamese vermicelli noodles: Top 21 local delicacies you must try

Vietnamese chicken soups stand out for their unique and flavorful profile, combining the richness of chicken broth with the distinct texture of Vietnamese rice noodles. The infusion of fresh vegetables, along with the aromatic spices, contributes to a well-balanced culinary experience. Whether it is the comforting aroma of simmering broth or the vibrant colors of fresh herbs, Vietnamese chicken soups offer a symphony of flavors that make them a beloved part of Vietnamese cuisine.

When traveling to Vietnam, you can easily find and enjoy Vietnamese chicken soups at restaurants in Vietnam all over the country, including top tourist destinations such as Hanoi, Hoi An, Nha Trang, Phu Quoc, etc.

Have fun after enjoying Vietnamese chicken soup in Vietnam 

Have fun after enjoying Vietnamese chicken soup in Vietnam

After your culinary adventures, you can seek entertainment at attractions like VinWonders Hanoi, VinKE & Vinpearl Aquarium, VinWonders Nam Hoi An, VinWonders Nha Trang, and VinWonders Phu Quoc, and then unwind at luxurious Vinpearl hotels and resorts. These will surely make your trip to Vietnam nothing short of extraordinary. 

>>> Book tickets of VinWonders Phu Quoc, Nha Trang, Nam Hoi An, VinKE & Vinpearl Aquarium, and VinWonders Hanoi to explore Vietnam’s entertainment hotspots!

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