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Vietnamese Noodle Soup

Spicy, low fat soup. My husband and I had wonderful soup at a local Vietnamese restaurant and I tried to duplicate it at home. It's not exactly the same, but pretty close!



  • 5 (14 oz.) cans vegetable stock
  • 2 Tbsp. garlic chili sauce* (Tuong ot toi veit-nam)
  • 1 Tbsp. Sriracha hot chili sauce* (Tuong ot sriracha)
  • 1 bunch of scallions, chopped
  • 1 bunch of fresh cilantro, chopped
  • 8 oz. of stir fry vegetables**
  • 1/2 package of plain Chinese noodles (broken into smaller pieces)
  • dash of lemon juice
  • 1 (8 oz.) container of bean sprouts

*These are distributed by Huy Fong Foods, Inc and can be found in the Asian or Ethnic section of most grocery stores.

**I use Marjon fresh stir fry vegetables in a bag - the veggies are napa cabbage, Chinese cabbage, cabbage, carrots, red cabbage, bok choy, onions, savoy, broccoli and snow peas


Pour the stock into a large pan. Add the garlic chili sauce and hot chili sauce. Add 3/4 of the scallions and 3/4 of the cilantro. Turn the heat on low and cook for about 20 minutes. Add the vegetables and cook for 10 minutes.


Add the Chinese noodles, a dash of lemon juice and 3/4 of the bean sprouts and cook for 5-10 minutes.

Serve the soup and put the remaining scallions, cilantro and bean sprouts on the side adding as you like.

I usually also make vegetable egg rolls or spring rolls to go with the soup.

Servings: 2
Time:5 Minutes Preparation Time
45 Minutes Cooking Time

By Lisa from Tampa

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May 27, 20090 found this helpful

Thanks for sharing. I can't wait to try. I'd love to get your spring roll recipe too.

Reply Was this helpful? Yes
May 28, 20090 found this helpful

It might sound strange but to get even closer taste-wise toss in a cinnamon stick briefly and a drop of anise extract (not much) into the broth.

Reply Was this helpful? Yes

December 15, 20160 found this helpful

That sounds so good. I want to make it for Christmas!

Reply Was this helpful? Yes

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