There’s something magical about a bowl of Vietnamese Chicken Glass Noodle Soup, light, fragrant, and packed with just the right balance of savory and fresh flavors. It’s the kind of dish that feels like a warm hug but won’t weigh you down, perfect for any day, whether you’re fighting off a chill or just craving something simple yet satisfying. My first taste of this soup was at a tiny street-side stall in Hanoi, and I’ve been obsessed ever since. The best part? It comes together in no time with just a handful of ingredients. Trust me, once you try it, you’ll be hooked too!
Why You’ll Love Vietnamese Chicken Glass Noodle Soup
Oh, where do I even start? This soup is pure comfort in a bowl, and here’s why you’re going to adore it:
- It’s ridiculously quick, ready in under 35 minutes, start to finish.
- Light as a feather but packed with flavor, thanks to that garlicky, savory-sweet broth.
- Glass noodles soak up all the deliciousness while staying wonderfully slurpable.
- Tastes just like the stuff from my favorite street vendors in Vietnam (minus the plane ticket!).
- Perfect for lunch, dinner, or even when you need a little midnight pick-me-up.
Seriously, this soup is the definition of “simple but spectacular.”
Ingredients for Vietnamese Chicken Glass Noodle Soup
You won’t need a shopping cart’s worth of stuff, just these simple, fresh ingredients (I promise, no wild goose chases for obscure items here!):
For the Soup
- 1 lb chicken breast – sliced thin (trust me, this makes all the difference for tender bites)
- 4 cups chicken broth – homemade if you’re fancy, store-bought if you’re sane
- 2 cloves garlic – minced (or more if you’re fighting vampires)
- 1 tbsp fish sauce – the secret umami bomb
- 1 tsp sugar – just a kiss of sweetness to balance things out
For the Noodles and Garnish
- 200g glass noodles – soaked in warm water until bendy (about 10 mins)
- 2 tbsp cilantro – chopped (unless you’re one of those soap-tasters)
- 1 tbsp green onions – sliced thin for that fresh crunch
- 1 lime – cut into wedges for squeezing (non-negotiable for that zing!)
See? Nothing crazy, just pantry staples plus a few fresh bits. Now let’s turn this into magic!
Equipment Needed
Here’s all you’ll need to whip up this soup, nothing fancy, I promise:
- 1 pot – medium-sized, for simmering all that goodness
- 1 sharp knife – for slicing chicken and herbs
- 1 cutting board – to keep things tidy (or at least attempt to!)
That’s it! Now let’s get cooking.
How to Make Vietnamese Chicken Glass Noodle Soup
Alright, let’s get cooking! This soup comes together faster than you can say “pho-get about it” (sorry, couldn’t resist). Follow these simple steps, and you’ll be slurping happily in no time.
Preparing the Soup Base
First things first, grab your pot and pour in that chicken broth. Crank up the heat until it’s bubbling away happily. Now toss in your minced garlic (I always add an extra clove because, well, garlic), fish sauce, and sugar. Give it a good stir, you want all those flavors to get cozy together. Take a quick sniff, smell that? That’s the magic starting already!
Cooking the Chicken
Here’s where your thinly sliced chicken shines! Slide those pieces into the bubbling broth, don’t just dump them in or they’ll clump together. Now set a timer for 5 minutes. The thin slices cook in a flash, staying juicy instead of turning into rubber. Poke a piece at 4 minutes, if it’s white all through with no pink, you’re golden!
Adding the Glass Noodles
Drain those soaked noodles (they should be flexible but not mushy) and add them to the pot. Now here’s the key, set your timer for exactly 2 minutes. Glass noodles turn from perfect to gummy in seconds, so don’t walk away! They’ll go from opaque to beautifully translucent when ready.
Garnishing and Serving
Ladle that steaming goodness into bowls and go wild with the toppings! I pile on cilantro and green onions first, then squeeze at least two lime wedges per bowl, that bright acidity cuts through the richness perfectly. Serve immediately while it’s piping hot, and listen for those happy slurping sounds!
Tips for Perfect Vietnamese Chicken Glass Noodle Soup
Here’s my foolproof tricks for soup success! Taste as you go, add more fish sauce for depth or sugar to balance. Craving heat? Toss in sliced chili (I love bird’s eye for that kick!). The BIGGEST tip? Don’t overcook those glass noodles, 2 minutes max or they’ll turn gummy. Trust me, timing is everything!
Variations of Vietnamese Chicken Glass Noodle Soup
Oh, the fun part, playing with the recipe! Swap chicken for plump shrimp (add them last so they don’t overcook). Toss in sliced mushrooms for extra earthiness, shiitakes are my favorite. Vegetarian? Use veggie broth and crispy tofu instead. Every version stays light but packed with that signature Vietnamese zing!
Serving Suggestions
Pile your bowl high with extra cilantro, mint, and bean sprouts for crunch! I always serve mine with chili sauce on the side for heat lovers, plus tangy pickled carrots and daikon, trust me, they make all the difference. And don’t forget extra lime wedges for squeezing!
Storage and Reheating
Store leftovers in an airtight container, they’ll keep for 2 days max (the noodles get softer, but still tasty!). Reheat gently on the stove with a splash of broth to revive that perfect texture. No microwaving, trust me, it ruins the noodles!
Nutritional Information
Each comforting bowl packs about 250 calories, light yet satisfying! You’re looking at 25g of protein from that tender chicken and 30g carbs mainly from the glass noodles. Here’s the best part: only 4g fat per serving. Of course, these numbers might wiggle a bit depending on your exact ingredients. But hey, it’s soup, not math class!
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely! Thighs add richer flavor and stay juicier, just chop them small so they cook as fast as thin breast slices. My grandma always swore by thighs for extra savory depth.
How long should I soak the glass noodles? 15 minutes in warm (not boiling!) water is perfect. They should bend easily without breaking, think al dente pasta texture. Pro tip: set a timer, because mushy noodles ruin everything!
Can I make this vegetarian? Yes! Swap chicken broth for vegetable broth and use sliced mushrooms or fried tofu. You’ll miss the chicken flavor but keep that lovely light texture, just double the garlic and fish sauce (or use soy sauce) for extra oomph.
Final Thoughts
Now go make this soup, I swear your taste buds will thank you! Let me know how yours turns out. Did you add any fun twists? Tag me or leave a comment, I love hearing your kitchen adventures! If you are looking for more soup inspiration, check out our full collection of soup recipes.
For more delicious recipes and cooking inspiration, check out Recipesloop.
Vietnamese Chicken Glass Noodle Soup
Ingredients
Equipment
Method
- In a pot, bring chicken broth to a boil.
- Add garlic, fish sauce, and sugar. Stir well.
- Add sliced chicken and cook for 5 minutes or until done.
- Drain soaked glass noodles and add to the pot. Cook for 2 minutes.
- Serve hot, garnished with cilantro, green onions, and lime wedges.
Notes
