Vietnamese Chicken Noodle Soup / Sup Nui Ga

There’s something universally comforting about a warm bowl of soup, but for me, sup nui ga, or Vietnamese chicken noodle soup, goes beyond comfort, it’s a symbol of love, care, and my mother’s unwavering affection. Whenever I felt under the weather, she’d make this nourishing dish, infusing it with the warmth and tenderness only a mother could provide. In Vietnamese culture, food is a language of love, and my mom spoke it fluently; learn how to make my mom’s recipe for sup nui ga!

What Makes Vietnamese Chicken Noodle Soup Unique?

Sup nui ga, sets itself apart from other versions of chicken noodle soup by incorporating a delightful twist: nui, or pasta. While many are familiar with the rice noodles used in pho, sup nui ga uses short pasta, like macaroni or small shells. However, Vietnamese macaroni is special because it’s made from rice flour, giving the noodles a distinct, slightly chewy and bouncy texture. These tender, bite-sized noodles absorb the savory broth beautifully, resulting in a soup that’s not only comforting but also satisfyingly hearty.

The broth is another highlight of sup nui ga. Simmered with a medley of charred onion, ginger, daikon and carrots, it’s clear yet rich, with a delicate flavor that soothes and restores. The use of fish sauce brings an umami punch that’s distinct from other chicken noodle soups, while garnishes like cilantro and green onions elevate the freshness and brightness of the dish. Every spoonful carries a balance of subtle, clean flavors, which is both healing and soul-nourishing.

Why You’ll Love This Recipe

There’s something about sup nui ga that feels like a hug in a bowl. It’s simple to make, yet the flavors are complex and comforting. Whether you’re curled up on a chilly day or nursing a cold, this soup is the perfect remedy. The tender chicken and pasta are filling without being heavy, and the light broth feels soothing on both the body and soul.

Beyond its taste, what makes this dish special is the feeling that it brings. Like my mom showing her love through the meals she made, this recipe has the power to express care and warmth to those who need it most. Whether you’re cooking for a loved one or for yourself, this soup carries with it a sense of nurturing, a way to provide comfort, just like my mom did for me.

Ultimately, you’ll fall in love with sup nui ga for its simplicity, its heartwarming flavors, and the sense of connection it brings to the table. It’s more than just a meal. It’s an expression of love, one bowl at a time.

Vietnamese Chicken Noodle Soup / Sup Nui Ga

Recipe rating: 4.6 from 34 votes
Servings

4-6

servings
Prep time

30

minutes
Cooking time

1

hour

Ingredients

  • Broth:
  • 4 Quarts 4 Water

  • 2 lbs 2 Chicken Quarters

  • 1 lbs 1 Chicken Breast

  • 1 1 Yellow Onion

  • 2 2 inch Knob of Ginger

  • 1 Medium 1 Daikon

  • 3 3 Carrots

  • 1 1 inch Nub Rock Sugar

  • 2 Tbsp 2 MSG

  • 4 Tbsp 4 Fish Sauce

  • Noodles:
  • 14 oz 14 Package Vietnamese Macaroni

  • 1 tbsp 1 Oil

  • Garnishes:
  • Cilantro

  • Green Onions

  • White Onions

  • Thai Chili

  • Fried Shallots

  • Black Pepper

Directions

  • Broth:
  • Scrub chicken with kosher salt and rinse with cold tap water 1-2 times to help reduce the chicken’s odor to ensure the broth is light and clean
  • In a pan or over an open flame, char a whole onion and knob of ginger
  • Peel and cut daikon and carrots into 1-2″ pieces
  • To a stockpot, add water, cleaned chicken, charred aromatics, and daikon. Reserve the carrots for now
  • Bring up to a boil, skim off the impurities, and let simmer. After 15-20 minutes, remove the chicken breast, and continue to simmer the chicken thighs for another 30-35 minutes or until tender. Remove Onion and ginger, add in carrots, and let simmer for another 15 minutes or until carrots are cooked through
  • Season broth with rock sugar, fish sauce, and MSG
  • Noodles:
  • Cook Vietnamese macaroni in a pot of boiling salted water per the package’s instructions. Pro Tip*: Cook the noodles all the way through. The rice flour cooked to al dente is very, very bouncy
  • Drain noodles in a colander and rinse with cold water to stop the cooking process
  • Toss macaroni with a splash of oil to prevent the noodles from sticking together
  • Toppings:
  • Hand shred or cut chicken into strips
  • Finely chop green onions, cilantro, and Thai chili
  • Thinly slice white onion, and submerge in cold water for 5 minutes to reduce its raw onion flavor
  • Serve:
  • Add macaroni noodles to a bowl, top with shredded chicken, and garnish with green onions, cilantro, white onions, Thai chili, and black pepper
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Ken

View Comments

  • Is it possible to code the print recipe to have your picture printed with the ingredients and recipe? Thank You!

    • I've updated the setting on my end to include pictures with the print option; I'll put some more energy into taking pictures of each step moving forward, to include those as well!

  • Made this as a snow day meal because I had all the ingredients on hand and it was delicious. Phenomenal recipe and simple!!

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