Classic Hanoi Chicken Noodle Soup

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A comforting bowl of clear, aromatic chicken broth infused with charred ginger, star anise, and warming spices, ladled over rice noodles and tender poached chicken. This iconic Hanoi soup is finished with crisp fresh herbs, sliced onions, and a squeeze of lime for a bright, fragrant meal perfect for any time of day.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 12 gFat
• 3.5 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 5 gSugar
• 34 gProtein
• 880 mgSodium
• 620 mgPotassium
• 85 mgCalcium
• 3.5 mgIron
• 9 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the broth

• 1 whole chicken (3-4 lbs), rinsed and trimmed
• 4 quarts cold water
• 1 large yellow onion, halved
• 3-inch piece fresh ginger, halved lengthwise
• 5 star anise pods
• 1 cinnamon stick (3 inches)
• 1 tbsp whole coriander seeds and 4 whole cloves
• 2 tbsp fish sauce, plus 1 tbsp rock sugar and 1 tsp kosher salt

For serving

• 1 lb fresh or dried rice noodles
• 1 small yellow onion, very thinly sliced
• 3 scallions, thinly sliced
• 1 cup fresh cilantro leaves
• 1 cup fresh Thai basil leaves
• 2 cups fresh bean sprouts, rinsed
• 1 lime, cut into wedges
• Hoisin sauce and sriracha, for serving

Directions

1. Char the onion and ginger directly over a gas flame or in a dry skillet over high heat until blackened on the outside, about 5 minutes; this gives the broth its signature depth.
2. In a large stockpot, combine the chicken, cold water, charred onion and ginger, star anise, cinnamon, coriander seeds, and cloves. Bring to a boil over high heat, then reduce to a gentle simmer.
3. Skim any foam that rises to the surface during the first 15 minutes of simmering. Continue cooking the broth for 1 hour, partially covered, until the chicken is fully cooked and tender.
4. Carefully remove the chicken and set aside to cool. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Season with fish sauce, sugar, and salt, then taste and adjust.
5. Shred the cooled chicken meat from the bones, discarding the skin and bones, and set the meat aside in a warm bowl.
6. Bring a separate pot of water to a boil and cook the rice noodles according to package directions until just tender, then drain and divide evenly among 4 large serving bowls.
7. Return the seasoned broth to a rolling boil. Add the shredded chicken to the broth for 30 seconds to reheat, then ladle the chicken and broth over the noodles in each bowl.
8. Top each bowl with sliced onion, scallions, and a generous handful of cilantro.
9. Serve immediately with a platter of bean sprouts, Thai basil, lime wedges, hoisin, and sriracha on the side so each diner can customize their bowl.

Cook’s Notes

• For a crystal-clear broth, parboil the chicken in water for 5 minutes, discard that water, rinse the chicken, and start fresh with cold water and aromatics.
• Use rock sugar if you can find it; it gives the broth a more rounded, authentic sweetness than granulated sugar.
• Toast the dry spices (star anise, cinnamon, cloves, coriander) in a dry pan for 30 seconds before adding them to the pot to deepen their flavor.
• Always bring the broth back to a vigorous boil right before serving so the noodles stay piping hot and the chicken heats through.
• Fresh herbs are essential – dried herbs will not replicate the bright, fragrant finish of an authentic Hanoi bowl.

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