Vietnamese Egg Noodle Soup with Wontons (Mì Hoanh Thanh)
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A comforting bowl of authentic Vietnamese goodness, featuring a rich, homemade broth, wontons, and egg noodles. It’s a comforting bowl of authentic Vietnamese goodness.
- 2 lb pork bones
- 2 lb chicken bones
- 6 quarts water
- 1/2 cup dried shrimp (soak in warm water for 30 minutes, drain then rinse)
- 1 small dried squid (soak in warm water for 30 minutes, drain then rinse)
- 2 white or yellow onions (roast whole at 400 F for 30 minutes or until oozing)
- 10 shallots (roast whole at 400 F for 30 minutes or until oozing)
- 50 grams rock sugar
- 2 tablespoons salt
- 1 teaspoon MSG
- 1 lb package fresh thin egg noodles (cook per package instructions and rinse under hot water to remove excess starch)
- Chinese/Vietnamese Barbecue Pork (Char Siu/Thịt Xá Xíu)
- Shrimp & Pork Wonton (Hoành Thánh Tôm Thịt)
- Cooked fish balls
- Cooked whole shrimps
- 1/2 cup fried shallots
- 2 green onions (slice thinly)
- Fried pork fat (Tép Mỡ)
- Sesame Oil
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Vietnamese Thick Noodle Soup (Banh Canh)
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A childhood favorite with thick noodles in a rich pork broth. The trickiest part is keeping those slippery noodles on the spoon!
- 3 lb pork bones (neck bones and/or spareribs)
- 3 quarts water
- 1 large yellow onion or 4 shallots (leave whole)
- 1 tablespoon chicken or mushroom bouillon powder
- 1 tablespoon granulated sugar
- 1 tablespoon sea salt
- 1 teaspoon fish sauce
- 1 tablespoon annatto oil (optional)
- 2 lbs Banh Canh or Udon Noodles
- ½ stick Vietnamese Ham (Cha Lua or Gio Lua)
- ½ stick fried fish cakes
- 2 scallions and/or a small bunch of cilantro (thinly sliced)
- Ground black pepper
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Chinese-Style Pork & Organ Noodle Soup (Mi Nguoi Hoa)
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A Chinese inspired egg noodle soup in a clear and flavorful pork broth. Choose from a variety of toppings, including blanched choy sum, wontons, squid, shrimp, ground pork, and thinly sliced organs like kidney, heart and liver.
- 1 1/2 lbs pork shank bones with marrow
- 4 liters water
- 1 small dried squid (lightly rinse, pat dry and toast in oven at 400°F for 10 minutes)
- 1/4 cup dried salted shrimp (lightly rinse, pat dry and toast in oven at 400°F for 10 minutes)
- 2 tablespoons rock sugar (38 grams)
- 1 tablespoon MSG (replace with fish sauce if you don’t eat MSG)
- 1 1/2 tablespoons salt
- 1 pork kidney
- 1 pork heart
- 1/2 cup wheat flour
- 1 teaspooon salt
- 1 tablespoon vinegar
- 1 large shallot (slice thin)
- 1 large knob ginger (smash and slice thinly)
- BBQ pork (thit xa xiu)
- Shrimp and pork wontons (hoanh thanh)
- Fried pork fat (tep mo)
- Cooked squid
- 1/2 cup vegetable oil
- 1 small onion (dice)
- 3 medium-size shallots (dice)
- 4 garlic cloves (roughly chop)
- 1 lb Choy Sum (cut into bite size pieces)
- 3 green onions (optional; slice thinly)
- 3 sprigs cilantro (optional; slice thinly)
- 2 lbs fresh egg noodles
- 1 tablespoon sesame oil
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Banh Canh Cua: Vietnamese Crab Thick Noodle Soup
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Looking for a comforting bowl of soup? This noodle soup comes with shrimp, crab, and thick, chewy noodles in a flavorful broth. It’s a quick and easy seafood dish, perfect for warming the soul during soup season.
- 1 large yellow onion or 4 shallots (leave whole)
- 3 lb pork bones (neck bones and/or spareribs)
- 1 teaspoon (for cleaning) plus 1 tablespoon sea salt (for stock)
- 3 quarts water
- 1 small daikon (peel and cut into chunks)
- 2 tablespoons chicken bouillon powder
- 1 tablespoon plus 1 teaspoon granulated sugar
- 1 teaspoon fish sauce
- 1 tablespoon annatto oil
- 1/4 cup tapioca starch
- 1/2 cup cold water
- 2 lbs Banh Canh or Udon Noodles
- 1/2 teaspoon sesame oil
- 1 lb cooked crab meat
- 1 tablespoon annatto oil or neutral oil
- 1 teaspoon minced garlic
- 15 cooked shrimp (size 21-25, peel and devein)
- Ground black pepper
- 2 scallions/green onions (slice thinly)
- Small bunch cilantro (slice thinly)
- Fried shallots
- 1 lime (cut into wedges)
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Vietnamese Duck Noodle Soup with Bamboo Shoots (Bun Mang Vit)
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A hearty traditional Vietnamese noodle soup with tender duck (or replace with chicken), flavorful broth, and the unique taste of bamboo shoots. An easy to follow recipe, full of traditional flavors.
- 1 lb dried bamboo (presoak overnight)
- 1/4 cup neutral oil
- 2 large shallots (peel and mince)
- 5 cloves garlic (peel and mince)
- 2 teaspoons chicken bouillon powder
- 2 teaspoons salt
- 1 teaspoon granulated sugar
- 1 whole duck (remove fatty butt end)
- 1/4 cup smashed and minced fresh ginger (no need to peel)
- 1 tablespoon salt
- 1/4 cup white vinegar
- 3 quarts water
- 2 whole yellow onions (peel outer layer; leave whole)
- 3 oz ginger (unpeeled, cut into thick slices)
- 150 grams rock sugar
- 2 tablespoons salt
- 2 tablespoons chicken bouillon powder
- 1 lb dried vermicelli rice noodles (medium)
- 1 yellow onion (peel and slice thin)
- Green onions (slice thin)
- Cilantro (roughly chop)
- Shredded white or purple cabbage
- Mint leaves
- Vietnamese coriander leaves(Rau Ram)
- Lime/lemon wedges
- Fried shallots
- Ginger Fish Sauce Dipping Sauce
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Bún Thang (Vietnamese Chicken Noodle Soup)
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An elegant and mild Northern Vietnamese chicken noodle soup topped with thinly sliced chicken, ham, and egg, making it a kid favorite.
- 2 small yellow onions (or 8 shallots)
- 2-inch piece fresh ginger (about 2 oz)
- 4 chicken thighs (bone-in recommended)
- 4 quarts water
- Dried salted shrimp (about 50 grams)
- 10 small dried shiitake mushrooms
- 4 eggs
- 1 teaspoon fish sauce
- 1 tablespoon vegetable oil
- Vietnamese ham (Gio Lua/Cha Lua; thinly sliced)
- 1 lb dried rice vermicelli (Bun)
- 15 grams rock sugar (or 1 teaspoon granulated sugar)
- 2 tablespoons salt
- 2 tablespoons fish sauce
- 1 tablespoon chicken bouillon powder or mushroom seasoning powder
- 1 teaspoon MSG (optional)
- 4 sprigs green onions (slice thin)
- Vietnamese coriander (Rau Ram; slice thin)
- Fried shallots
- 2 limes/lemons (slice into wedges)
- Fermented shrimp paste
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Hanoi-Style Beef Noodle Soup with Wok-Seared Steak and Fried Garlic (Pho Tai Lan)
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Pho Tai Lan is a type of Northern-style beef noodle soup where instead of raw slices of beef topping the bowl, it is thin slices of beef and lots of garlic wok-fried in beef fat (tallow). As you can imagine, this extra step adds a whole new level of of flavor to an already very flavorful noodle soup.
- 3 lbs beef bones (ox tail, neck bones and/or shanks)
- 6 liters water
- 1 tablespoon salt (for cleaning bones)
- 8 large shallots (about 15 oz; roast whole in oven at 350°F for 40 minutes, allow to cool then peel)
- 4 oz ginger (roast in oven at 350°F for 40 minutes; allow to cool then slice into thick slices with peel-on)
- 1 stick Asian cinnamon (about 15 grams)
- 2 teaspoons dried cloves
- 2 teaspoons dried coriander seeds
- 3 dried cardamom pods
- 3 dried star anise
- 150 grams rock sugar
- 1/2 tablespoon MSG
- 2 tablespoons fish sauce
- 1 tablespoon salt
- 1 tablespoon chicken bouillon powder
- Any meat from beef bones after making stock (particularly ox tail)
- 1 1/2 lbs thinly sliced eye-round beef steak
- 1 11-oz bag cooked beef balls (Bo Vien)
- 1 head garlic (peel and chop using a garlic press)
- Vegetable oil for frying
- 2 lbs fresh rice noodles (soak in cold water for 30 minutes to remove excess starch)
- 1 small medium white/yellow onion (slice thinly)
- 1 small bunch cilantro (roughly chop)
- 5 green onions/scallions (slice thinly)
- 3 jalapenos (slice thinly)
- 3 limes (cut into wedges)
- Hoisin sauce
- Sriracha sauce
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Vietnamese Chicken and Bamboo Noodle Soup (Bun Mang Ga)
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Craving a soul-warming bowl of noodle soup? Try this noodle soup with rice vermicelli in a bamboo and chicken infused broth.
- 1 lb bamboo shoots (boil and rinse until water runs clear and repeat; shred by hand along the grain then cut into bite-size pieces)
- 2 tablespoons vegetable oil
- 5 cloves garlic (peel and mince)
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon sea salt
- 1/4 teaspoon chicken bouillon powder
- 1 whole chicken
- 1 tablespoon coarse salt (for cleaning chicken)
- 5 quarts water
- 5 oz ginger (unpeeled; cut into thick slices)
- 20 grams rock sugar
- 2 tablespoons sea salt
- 2 tablespoons chicken bouillon powder
- 2 tablespoons fish sauce
- 1 lb dried rice vermicelli noodles
- Green onions (slice thin)
- Cilantro (roughly chop)
- Shredded white or purple cabbage
- Lime/lemon wedges
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Quick and Easy Vietnamese Instant Pot Beef Noodle Soup (Pho Bo)
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A quick and easy way to make pho. This Instant Pot pressure cooker pho recipe eliminates a lot of the traditional steps without compromising flavor and authenticity. Enjoy a delicious bowl of pho from scratch in under one hour.
- 6 lbs beef neck bones or your choice of beef bones
- 4 oz ginger (no need to peel; slice into coins)
- 2 yellow onions (peel outer layer; leave whole)
- 1 packet pho spice tea bag
- 25 grams rock sugar
- 1 tablespoon sea salt
- 4 tablespoons fish sauce
- 1 tablespoon chicken bouillon powder (optional)
- 1 teaspoon MSG (optional)
- 12 oz eye of round beef steak
- 11 oz cooked beef balls
- 2 lbs rice noodles
- Cilantro
- Green onions
- Yellow onion
- Red chili peppers/jalapenos
- Lemons/limes
- Thai Basil
- Culantro
- Hoisin sauce
- Sriracha chili sauce
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30-Minute Pressure Cooker Vietnamese Chicken Noodle Soup Recipe (Instant Pot Pho Ga)
vickypham.com
This Instant Pot chicken pho recipe takes only 30 minutes with the help of a pressure cooker. Enjoy a rich and flavorful bowl of authentic Vietnamese chicken noodle soup without slaving away in the kitchen.
- 4 lbs whole chicken
- 2 yellow onions (peel outer layer; leave whole)
- 1 stick Chinese cinnamon
- 1 bundle green onions/scallions
- 1 bundle cilantro
- 4 oz ginger (peel-on; slice into thick coins)
- 1 tablespoon coriander seeds
- 25 grams rock sugar
- 1 tablespoon sea salt
- 5 tablespoons fish sauce
- 1 tablespoon chicken bouillon powder (optional)
- 1 teaspoon MSG (optional)
- 2 lbs rice noodles
- Green onions
- Cilantro
- Yellow onion
- Fresh red chili peppers or jalapenos
- Lemons/limes
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