Vietnamese Lemongrass Noodle Soup
Aromatic broth-based noodle soup featuring lemongrass, ginger, and fish sauce as foundational flavors. Rice noodles and protein swim in a fragrant, simmered broth finished with fresh herbs and lime.
Ingredients
Method
Bruise lemongrass stalks by crushing them with the side of a knife. Pour vegetable broth into a large pot and bring to a boil.
Add lemongrass, ginger slices, and fish sauce to the boiling broth. Reduce heat and simmer for 15 minutes to infuse flavors.
Strain broth through a fine-mesh strainer into a clean pot, discarding solids. Stir in lime juice and return to a gentle simmer. Taste and adjust seasoning.
In a separate pot of salted boiling water, cook rice noodles according to package directions. Drain and rinse with cold water.
Add sliced chicken to the simmering broth and cook until cooked through, about 8–10 minutes (or adjust timing based on protein choice).
Divide cooked noodles among bowls. Ladle hot broth and protein over noodles.
Top each bowl with red onion, cilantro, mint, jalapeño slices, and toasted sesame seeds. Serve hot with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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