Asian inspired steeped chicken noodle soup

This is a very tasty and large soup to serve 6-8 people. The flavours are inspired by Vietnamese pho ga with a nice clean broth, but is an easier soup to make. The main effort is in chopping all the vegetables, but after that it is mostly a waiting game. Steeping the chicken creates a wonderfuly tender meat.



  • 5 litres of water
  • 5cm piece of fresh ginger peeled and julienned
  • 4 star anise pods
  • 1 cinnamon stick
  • 1 large bunch of coriander – stems cut finely and leaves torn off separately
  • 3 tbsp soy sauce
  • 1 tsp fish sauce
  • 3 tbsp caster sugar
  • 2 tbsp apple cider vinegar
  • Half a head of celery diced
  • 1 large bunch of spring onions
  • 6 medium carrots peeled and sliced into batons
  • 1 fennel bulb sliced into rings
  • 2 large red peppers, cut into chunks
  • Salt to season

  • 1 free range chicken
  • 1 packet of flat rice noodles


  1. Place the cold water into a large stock pot on a high heat to boil, and add all the stock ingredients, tasting the broth for flavour balance
  2. Once the water is boiling, place the chicken in breast side down and reduce the heat to a gentle simmer for 30 minutes, skimming the scum off the top
  3. After 30 minutes turn off the heat, place on the pot lid and sit for an hour to steep
  4. After an hour, take the chicken out, remove the skin and shred the meat
  5. Return the stock to a high heat and boil
  6. Once boiling, add the noodles and cook as per the packet instructions
  7. To serve, use tongs to pull out noodles and vegetables, then ladle over stock broth and top with the shredded chicken meat and coriander leaves
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3 Responses to Asian inspired steeped chicken noodle soup

  1. gokon says:

    wish you had posted some pictures…..

  2. Pingback: Teeth & Soup « Never's Remedy, As Seen on LJ

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