Chilled Vietnamese Noodle Soup

A chilled, flavourful broth is the base for a lot of fresh, crunchy vegetables. We've used dried rice vermicelli noodles here but you could swap this out for another noodle of your choice
Chilled Vietnamese Noodle Soup
ITP Images
Chilled Vietnamese Noodle Soup
July 15, 2019
Preparation Time 10 minutes
Cooking Time 10 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


For the Vietnamese noodle soup

1L ready-made chicken stock
2cm fresh ginger, peeled and finely grated
2 cloves garlic, finely chopped
2 spinneysFOOD Cardamom Pods, slightly crushed
2 star anise
½ tbsp spinneysFOOD Whole Coriander Seeds
4 lime leaves
2 tbsp fish sauce
2 tbsp soya sauce
spinneysFOOD Sea Salt, to taste
Cracked spinneysFOOD Black Peppercorns, to taste
230g dried vermicelli noodles

To serve

2 medium carrots, peeled and julienned
4 spring onions, finely sliced
1 green chilli, deseeded and finely sliced
20g spinneysFOOD Fresh Coriander


  • 1

    In a large pot placed over a medium heat, combine the chicken stock, ginger, garlic, spices, lime leaves, fish sauce and soya sauce. Leave to simmer for 10 minutes. Season to taste

  • 2

    Prepare the noodles according to the package instructions

  • 3

    To serve, evenly distribute the noodles between four bowls and top with the carrots, spring onions, chilli and coriander. Ladle in the broth and serve


For extra protein, add shredded rotisserie chicken from the Spinneys deli


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