Vietnamese Chicken Noodle Soup Recipe (Súp Nui Gà)

Method5 steps · about 35 min

1. 1

   Step 1: Put the bone-in chicken (4 lb), quartered onion, 2 tbsp salt, 1 tbsp sugar and optional 1 tsp MSG in a large pot. Add enough water to cover, bring to a boil and reduce to a gentle simmer. Begin checking chicken around 10–15 minutes, but continue cooking until the temperature check in step 3 confirms it is done. Boil the macaroni meanwhile.

   Begin checking simmered chicken · 15 minUses 4 lb bone-in chicken · 1 yellow or white onion · 2 tbsp salt · 1 tbsp sugar · 1 tsp MSG (monosodium glutamate) (optional) · enough water to cover chicken for broth

2. 2

   Step 2: Meanwhile, boil the 16 oz dried elbow macaroni in a separate pot of water according to package directions, until al dente. Drain.

   Uses 16 oz dried elbow macaroni · separate pot of water for boiling macaroni

3. 3

   Step 3: Check the chicken in the thickest part away from bone and keep simmering until it reaches 165°F (74°C); time depends on the chosen cuts. Do not rely only on colour or clear juices. Taste the cooked broth and adjust with extra salt or sugar (to taste) only if needed.

   Uses extra salt only to taste after chicken cooks · extra sugar only to taste after chicken cooks · chicken with onion and broth seasonings simmered until ready for temperature check

4. 4

   Step 4: Remove the fully cooked chicken and let it cool just enough to handle. Pull the meat into shreds with fingers or a fork, discarding bones.

   Uses chicken checked 165°F 74°C in thickest part away from bone

5. 5

   Step 5: Divide the cooked macaroni and shredded chicken among eight bowls. Add hot seasoned broth and garnish with chopped cilantro and scallion. Offer sambal for extra heat if desired.

   Uses cilantro (chopped) · scallion · sambal chile paste · dry macaroni boiled separately per package until al dente and drained · broth from cooked chicken adjusted only if needed · fully cooked chicken cooled enough to handle and shredded off bones