There’s something magical about Cambodian Rice Noodle Soup that takes me right back to my first trip to Phnom Penh. I remember stumbling into this tiny street stall after a long day of exploring, completely exhausted, and being handed a steaming bowl of the most comforting soup I’d ever tasted. The fragrant broth, the springy noodles, those crunchy bean sprouts, it was love at first slurp!
What I love most about this recipe is how simple yet flavorful it is. You don’t need fancy ingredients or complicated techniques, just good broth, fresh aromatics, and whatever toppings make your heart happy. It’s the kind of meal that feels like a warm hug, perfect for when you need something quick but soul-satisfying. My version keeps things authentic while being totally doable in any home kitchen.
Why You’ll Love This Cambodian Rice Noodle Soup
Trust me, this soup will become your new go-to comfort food. Here’s why:
- Quick & easy, Ready in under 45 minutes, perfect for busy weeknights
- Flavor bomb, That ginger-garlic broth will make your kitchen smell amazing
- Comfort in a bowl, Warm, soothing, and just what you need after a long day
- Totally customizable, Add whatever protein or veggies you have on hand
- Light yet satisfying, Not too heavy but still fills you up just right
My favorite part? Watching everyone at the table slurp happily while customizing their bowls with extra lime, herbs, or chili sauce!
Ingredients for Cambodian Rice Noodle Soup
What I love about this soup is how simple the ingredients are, you probably have most in your pantry already! Just make sure everything’s prepped before you start cooking (my grandma calls this “mise en place”, she’d be so proud!). Here’s what you’ll need:
For the Broth
- 8 cups chicken or vegetable broth (homemade if you’ve got it!)
- 1 tbsp fish sauce (trust me, it’s the secret umami booster)
- 1 tbsp soy sauce (I use regular but gluten-free works too)
- 1 tsp sugar (balances all those salty flavors perfectly)
- 2 garlic cloves, minced (fresh is best, none of that jarred stuff!)
- 1 inch ginger, sliced (no need to peel, just give it a good wash)
For the Soup
- 8 oz rice noodles (the flat kind work best for slurping)
- 1 cup bean sprouts (that fresh crunch is everything)
- 1 lime, cut into wedges (for that bright, tangy finish)
- ¼ cup cilantro, chopped (stems and all, they’re packed with flavor)
- 2 green onions, sliced (I like lots of green parts for color)
- Chili sauce (optional but highly recommended for heat lovers)
See? Nothing fancy, just good, honest ingredients that come together to make magic. Now let’s get cooking!
Equipment Needed
You’ll just need two trusty kitchen tools for this recipe:
- Large pot (for that beautiful broth)
- Strainer (to catch all those ginger and garlic bits)
That’s it, no fancy gadgets required!
How to Make Cambodian Rice Noodle Soup
Okay, let’s get cooking! This soup comes together in three simple steps, broth, noodles, assembly. I promise it’s easier than it looks, and the smell alone will have everyone hovering around your kitchen!
Prepare the Broth
First, grab that big pot and pour in your broth. Medium heat is perfect, we want it gently bubbling, not boiling violently. Now toss in all those flavor bombs: fish sauce (don’t worry, it won’t taste fishy!), soy sauce, sugar, garlic, and ginger. Give it a good stir and let it simmer uncovered for about 20 minutes.
Here’s my trick: set a timer for 10 minutes and give it a quick taste. Need more salt? Add a splash more fish sauce. Want it brighter? Squeeze in half a lime wedge. This is your chance to make it perfect!
When your kitchen smells amazing and the broth has deepened in color, strain it through your mesh strainer to catch all those ginger slices and garlic bits. Now you’ve got this gorgeous, clear broth ready to go!
Cook the Rice Noodles
While the broth works its magic, let’s tackle the noodles. Follow the package directions exactly, rice noodles can go from perfect to mush in seconds! I usually cook mine for about 5-7 minutes in boiling water until they’re tender but still have some bite.
Drain them immediately and rinse with cold water to stop the cooking. This prevents them from sticking together into one big noodle blob (we’ve all been there!). Give them a little drizzle of oil if you’re not using them right away.
Assemble the Soup
The fun part! Divide those beautiful noodles among your bowls, I like using wide, shallow ones so everything gets evenly coated. Carefully ladle the hot broth over the noodles, listen to that satisfying sizzle!
Now pile on the toppings: handful of crisp bean sprouts, generous sprinkle of cilantro and green onions, and don’t forget those lime wedges! The lime is non-negotiable in my house, that bright acidity cuts through the rich broth perfectly.
Last step: dig in immediately while everything’s hot and fresh! Watch how the noodles soak up the broth, how the herbs perfume each bite. This is comfort food at its finest.
Tips for the Best Cambodian Rice Noodle Soup
After making this soup more times than I can count, here are my foolproof tips for noodle soup perfection:
- Taste your broth often, Adjust with extra fish sauce for saltiness or sugar to balance. The flavors develop as it simmers!
- Don’t overcook the noodles, They’ll continue softening in the hot broth, so err on the al dente side.
- Prep toppings ahead, Having everything chopped and ready means you can assemble bowls lightning-fast.
- Serve immediately, The magic happens when hot broth meets room-temp noodles and cold, crisp toppings.
Oh, and always make extra, this soup tastes even better the next day!
Variations and Substitutions
The beauty of this soup? You can make it your own! Try adding cooked shrimp or shredded chicken for extra protein, just toss them in with the hot broth to warm through. Vegetarian? Use veggie broth and swap the fish sauce for extra soy sauce (gluten-free if needed). No rice noodles? Thin spaghetti works in a pinch. The possibilities are endless!
Serving Suggestions
Set out little bowls of extra lime wedges, fresh cilantro sprigs, sliced chilies, and chili sauce, let everyone doctor their bowl just how they like it! A side of crispy spring rolls makes it a feast.
Storage and Reheating
Store any leftovers in the fridge (noodles and broth separate if possible) for up to 2 days. When reheating, warm the broth gently on the stove, microwaving can make the noodles mushy. Add a splash of water if the broth seems too concentrated!
Nutritional Information
Nutrition values are just estimates, they’ll change based on your exact ingredients and brands. But hey, with all those fresh veggies and light broth, you know it’s a pretty wholesome bowl of goodness! If you are looking for more soup ideas, check out more soup recipes.
Frequently Asked Questions
Can I use beef broth instead of chicken or vegetable?
You absolutely can! Beef broth will give your Cambodian Rice Noodle Soup a richer, deeper flavor, just keep in mind it’ll overpower the delicate ginger and garlic a bit. I sometimes use half beef, half chicken broth for the best of both worlds.
How do I make this vegetarian?
Easy peasy! Swap the chicken broth for vegetable broth and replace the fish sauce with extra soy sauce (or vegetarian fish sauce if you can find it). Load up on extra tofu and veggies, mushrooms are especially yummy in this!
What’s the best noodle type to use?
I’m partial to flat rice noodles (about 1/4 inch wide) because they slurp up all that delicious broth so well. But any rice noodle will work, just avoid the super thin vermicelli unless you want a lighter soup. The package should say “for pho” or “for soup.”
Can I make the broth ahead of time?
Definitely! The broth actually gets better after sitting overnight. Just store it separately from the noodles and toppings, then reheat gently before serving. The flavors deepen beautifully!
Made this soup? I’d love to hear how it turned out! Leave a comment below or tag me in your photos, nothing makes me happier than seeing your noodle soup creations! For more inspiration on quick meals, explore our collection of recipes.
Cambodian Rice Noodle Soup
Ingredients
Equipment
Method
- In a large pot, bring the broth to a simmer over medium heat.
- Add fish sauce, soy sauce, sugar, garlic, and ginger to the broth. Simmer for 20 minutes.
- While the broth simmers, cook the rice noodles according to package instructions. Drain and set aside.
- Strain the broth to remove garlic and ginger pieces.
- Divide the cooked noodles among serving bowls. Pour the hot broth over the noodles.
- Top with bean sprouts, lime wedges, cilantro, green onions, and chili sauce if desired.
Notes
