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Vietnamese Chicken Noodle Soup

Make 2 servings



  • ½ pound rice noodle
  • 3 cups water

Chicken Soup

  • 1 teaspoon diced green onion
  • several slices (1/6 pound) of cooked, white-meat chicken
  • 1 can Fortune® 14 oz. Clear Chicken Broth
  • 1¼ cups of water
  • optional: 1 piece of star anise
  • optional: 1 teaspoon chopped cilantro
  • optional: 1 tablespoon diced green onion
  • optional: 1 tablespoon bean sprout
  • optional: 2 wedges lemon



  1. Heat water in pot over medium heat.
  2. When water simmers, add noodles.
  3. Stir occasionally or follow directions on noodle package.
  4. Drain noodle.
  5. Run cold water over noodles for 5 seconds.
  6. Drain remaining water and put noodles into serving bowls.

Chicken Soup

  1. Pour broth and water into a pot. If available, put star anise into pot.
  2. Heat soup until it simmers.
  3. Put in noodles and immediately remove noodles to serving bowls.
  4. Turn off heat.
  5. Add chicken to serving bowls.
  6. Bring soup back to simmer then pour into serving bowls.
  7. Sprinkle green onions over serving bowls.
  8. Enjoy. If available, add to soup chopped cilantro, bean sprouts, and lemon juice.
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