A Vietnamese noodle soup with clear chicken broth, rice noodles, shrimp, herbs, bean sprouts, fish sauce, and lime.
25 min prep 45 min cook
Keeps the screen on · step-by-step guide · built-in timer
Put the chicken thighs, onion, ginger, and salt in a pot with 1.6 liters of water.
Cook the chicken broth at a gentle simmer for 35 minutes.
Remove and shred the chicken, then strain the broth and season it with fish sauce and sugar.
Soften the rice noodles in hot water and drain.
Cook the shrimp in boiling water for 2 minutes, until pink.
Divide the noodles, chicken, shrimp, and sprouts among bowls.
Pour hot broth over the top and serve with scallions, cilantro, and lime.
💡 Tip: Do not boil the broth hard; a gentle simmer gives hu tieu a clearer bowl.
🍽️ Serving suggestion: Set lime, hot sauce, fresh sprouts, and cilantro on the table in separate bowls.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~430
kcal calories
30
g protein
58
g carbs
9
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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