Vietnamese Chicken & Noodle Soup | Abel & Cole
Vietnamese Chicken & Noodle Soup
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Prep: 15 mins
Cook: 40 mins
This beautifully spiced star (anise) of a supper will transport you to Vietnam – without you having to pack your flip flops.
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486 kcal
(per portion)
Ingredients you'll need
  • 1 chicken stock cube
  • 1 lime
  • 1 shallot
  • A thumb of ginger
  • 1 chilli
  • 2 star anise
  • 2 skinless, boneless chicken breasts
  • 1 red onion
  • 1 carrot
  • ½ green cabbage
  • 2 bundles of Thai brown rice noodles
From your kitchen
  • 1.2 ltrs boiling water
  • 1 tsp peppercorns (optional)
  • Sea salt
Step by step this way
  • 1.

    Crumble the stock cube into a heatproof jug. Pour in 1.2 ltrs boiling water and stir to dissolve the stock cube.

  • 2.

    Peel the zest from the lime using a veg peeler. Peel and slice the shallot. Peel and grate the ginger. Finely slice the chilli (flick out the seeds and white bits for less heat).

  • 3.

    Put the lime zest, shallot, ginger and ¾ of the chilli in a large pan. Pour in the stock. Drop in 2 star anise and 1 tsp peppercorns, if you’re using them. Cover. Bring the stock to a gentle boil. Carefully slide in the chicken breasts and pop on a lid. Leave to simmer for 20 mins.

  • 4.

    Meanwhile, juice the zested lime into a bowl. Peel and finely slice the red onion. Add to the lime juice with a pinch of salt and scrunch together. Leave to marinate.

  • 5.

    Peel the carrot. Use a vegetable peeler to peel ribbons from the carrot, turning it as you go till you get down to the core. Finely slice the core. Finely slice ½ the cabbage (see our tip on what to do with the leftovers).

  • 6.

    Once the chicken has poached for 20 mins, lift it from the stock and pop on a plate. Pour the stock through a sieve into a jug, pushing the fragrant spices with the back of a spoon to release more flavour. Discard the contents of the sieve.

  • 7.

    Pour the stock back into the pan and keep on a low heat. Add the carrot and cabbage to the stock. Simmer for 5 mins.

  • 8.

    While the veg simmer, use two forks to shred the chicken into small pieces (or finely slice it if you prefer).

  • 9.

    Add the noodles to the pan. Simmer for 3-4 mins till the noodles are cooked. Ladle into warm bowls, top with the chicken, the onion and its limey marinade. Garnish with the remaining chilli slices and serve.

  • Tip

    Half and half
    Your leftover cabbage will keep in the fridge for a few days. Try shredding it and blanching in boiling water for a few mins, then drain and stir-fry in a hot wok with sliced garlic, cumin seeds and a splash of tamari.

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