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Vietnamese Noodle Soup

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“This was sooooo good and makes a quick, fun dinner. The noodles get big after sitting in the water. The soy-ginger sauce is the best part. Really tasty, lots of different flavors all at once. I used the leftover sauce over plain rice. I might add bok choy to the soup next time.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the rice noodles in water for 20 minutes. In a bowl, combine soy sauce, limejuice, minced ginger, red pepper sugar and 2 T water. Set aside.
  2. Meanwhile, in a large saucepan, bring broth to a simmer.
  3. Add star anise, sliced ginger and cloves. Cook for 20 minutes then remove spices with a slotted spoon. Add tofu to broth.
  4. Bring 8 cups water to a boil and cook the rice noodles. Drain.
  5. Divide the noodles into 4 bowls. Ladle hot broth over the noodles.
  6. Top with bean sprouts, cilantro, scallions and mint. Serve with soy-ginger-garlic sauce and hot chili paste on the side.

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