Chicken Curry Noodle Soup / Bún Cà Ri Gà

There’s something about chicken curry noodle soup that is just so comforting. This dish stands out on cold, gloomy days, but truthfully, it’s perfect any time of year!

This is a dish I grew up eating on a regular basis! Each bite takes me back to my childhood, reminiscing about the long days I spent at my Catholic youth group. All the aunties who volunteered there would make a HUGE pot of this and serve it with French baguettes. Like many kids, I dreaded going to Sunday school, but this was by far one of the highlights.

What is Vietnamese Chicken Curry?

Vietnamese curry shares many similarities with the more commonly known Indian or Thai curries but has some key differences that really make it shine.
They all start with a similar yellow curry powder, but the inclusion of ingredients like lemongrass and coconut milk makes them really unique. The most noticeable distinction lies in its serving style. While Vietnamese curry can be paired with rice, it’s more commonly served alongside noodles or a French baguette.

We’re serving this with rice vermicelli noodles today! If you were to serve it with a French baguette, I would make this a little bit thicker and almost stew-like (make sure you add less water)!

For this recipe, you’ll need yellow madras curry powder.

Protip:
Fry the carrots and potatoes before adding them to the soup – this will help the veggies hold their shape better during the simmering process.

If you liked this chicken curry recipe, check out some of my other recipes!