Vietnamese Noodle Soup

READY IN: 25mins
Recipe by dicentra

This was sooooo good and makes a quick, fun dinner. The noodles get big after sitting in the water. The soy-ginger sauce is the best part. Really tasty, lots of different flavors all at once. I used the leftover sauce over plain rice. I might add bok choy to the soup next time.

Top Review by littleturtle

Sorry to say this didn't go over especially well at my house. Basically the soup itself was kind of boring with just a subtle hint of something interesting in the background, unfortunately it was only interesting until everyone decided they really didn't care for whatever it was. I think it was the combination of mint and cilantro: exotic enough to catch evryone's attention, but ultimately not a flavor combination anyone here enjoyed. The soy-ginger sauce was pretty good. DH thought it helped the soup quite a bit when you just mixed a little of the sauce into it, but nobody really liked it enough to just eat it plain over the extra rice noodles either. Sorry. Just turned out to be very much not our thing.

Ingredients Nutrition


  1. Soak the rice noodles in water for 20 minutes. In a bowl, combine soy sauce, limejuice, minced ginger, red pepper sugar and 2 T water. Set aside.
  2. Meanwhile, in a large saucepan, bring broth to a simmer.
  3. Add star anise, sliced ginger and cloves. Cook for 20 minutes then remove spices with a slotted spoon. Add tofu to broth.
  4. Bring 8 cups water to a boil and cook the rice noodles. Drain.
  5. Divide the noodles into 4 bowls. Ladle hot broth over the noodles.
  6. Top with bean sprouts, cilantro, scallions and mint. Serve with soy-ginger-garlic sauce and hot chili paste on the side.

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