Súp Nui Gà (Vietnamese Chicken Macaroni Soup)

Súp Nui Gà (Vietnamese Chicken Macaroni Soup)

  • 6-8

  • 1 hr 15 min

Ingredients

  • 1 whole chicken
  • 1 whole yellow onion, peeled and halved
  • 1 large knob of ginger, sliced in half (no need to peel)
  • Water (enough to fully submerge the chicken)
  • 1 daikon radish, peeled and cut into large pieces
  • 1 tbsp rock sugar
  • 3 tbsp fish sauce
  • 2 tbsp chicken bouillon powder
  • Salt, to taste
  • 2–4 carrots, cut into large chunks
  • 2–4 celery stalks, cut into large chunks
  • 8 oz Hero Elbow Noodles
  • Fresh cilantro, chopped (for garnish)
  • Fried shallots (for garnish)
  • Sambal or chili garlic sauce (optional)

There’s nothing more comforting than a warm bowl of Vietnamese chicken noodle soup but this version has a little twist. Súp Nui Gà swaps traditional rice noodles for elbow macaroni, creating a cozy fusion of East meets West. It’s the kind of soup that warms your soul, fills your kitchen with the aroma of home, and tastes even better the next day.

Directions

Step 1 — Start the Broth
In a large stockpot, place the whole chicken and add enough water to fully submerge it (about 12–14 cups). Bring to a boil over high heat.

Step 2 — Char the Aromatics
In a dry skillet over medium heat, char the onion and ginger until lightly blackened and fragrant, about 3–5 minutes. This adds depth and smokiness to your broth.

Step 3 — Season the Base
As the broth comes to a boil, skim off any scum or impurities that rise to the surface to keep it clear. Add the charred onion, ginger, daikon, rock sugar, fish sauce, chicken bouillon, and salt. Reduce to a gentle simmer and cook for 45–60 minutes, or until the chicken is fully cooked and tender.

Step 4 — Cook the Noodles
While the broth simmers, bring a separate pot of salted water to a boil and cook the Hero Elbow Noodles according to package directions (about 9 minutes or until al dente). Drain and rinse under cold water to stop the cooking. Set aside.

Step 5 — Strain & Refresh
Remove the chicken and daikon from the pot. Discard the onion and ginger. Strain the broth through a fine mesh sieve or cheesecloth for a clear, clean soup.

Step 6 — Add the Vegetables
Return the strained broth to the pot. Add the carrots and celery, and simmer for 10–15 minutes, or until tender but still slightly crisp. Adjust seasoning with more salt or fish sauce as needed.

Step 7 — Shred the Chicken
Once the chicken is cool enough to handle, shred the meat into bite-sized strips. Discard the skin and bones or save them for stock.

Step 8 — Assemble & Serve
Add a portion of cooked noodles, shredded chicken, and a few daikon pieces to each bowl. Ladle hot broth with carrots and celery over top.

Garnish with fresh cilantro, fried shallots, and a spoonful of sambal if desired. Serve hot and enjoy your cozy, nourishing bowl of Súp Nui Gà.

Share:

Súp Nui Gà (Vietnamese Chicken Macaroni Soup)