Nyob Zoo All!
Here’s to another lighter noodle soup that I highly recommend you trying out. This is Chicken Vermicelli Noodle Soup. Instead of the classic coconut broth version, we’re taking this one a bit more on the lighter side by making a clear broth base. When I want something light, comforting, yet flavorful, this is the noodle soup to make. It’s herbaceous, savory, and oh so very comforting. So give it a try and let me know what you think. Happy cooking!
Main Ingredients
For the broth: You need aromatics to make it flavorful. I like to use garlic, onion, lemongrass, galangal, kaffir lime leaves, coriander seeds, and white peppercorns.
Toast the coriander seeds and whole white peppercorns for more flavor 
The protein: Use brown hens or rooster. They have a more richer flavor when it’s cooked in a broth. Chicken from your generic grocery store will work but it won’t have as good of a flavor as brown hens/roosters that you can typically get at most Asian grocery stores. 
Cut it so it cooks faster
Boil the broth and extract all the flavor from the aromatics and chicken
Season with chicken bouillon powder, fish sauce, & salt
Remove the aromatics before serving 
Other things I like to add includes: Cherry tomatoes and chicken meatballs (which can be found at Asian grocery stores)
The broth is ready to serve
Slice the chicken into smaller bite size pieces 
Make the cabbage herb mix
Which includes: Fresh cilantro, green onions, Thai basil, fresh mint, bean sprouts, and shredded cabbage
NOODLES: I like to use large size vermicelli noodles. Follow cooking directions on the packet.
Serve and enjoy while hot! 
Enjoy!
-Cindy Her (C.HerCreations)
Chicken Vermicelli Noodle Soup (Clear broth version):Qhaub Poob Kua Ntshab
Ingredients
For the broth
- 1 whole brown hen or rooster (about 4.5lbs) (Rough sliced)
- 2 whole big yellow onion (or 4 small ones)
- 2 whole garlic bulbs (cut in half)
- 3 slices fresh galangal
- 8 whole kaffir lime leaves
- 1 Tbsp coriander seeds (toasted)
- 1 Tbsp whole white peppercorns (toasted)
- 5 quarts water (20 cups)
- 1 Tbsp chicken bouillon powder (Totole brand)
- 2 Tbsp sea salt
- 1 Tbsp fish sauce
- 1 lb Asian style chicken or pork meatballs (sliced in half)
- 2 cups cherry tomatoes
Cabbage Herb Mix
- 1/2 cup green onions (chopped)
- 1/2 cup cilantro (chopped)
- 1/2 cup fresh mint
- 1/2 cup Thai basil leaves
- 1/2 a small cabbage (shredded)
- 2 cups fresh bean sprouts
Other toppings
- Lime wedges
- Ground black pepper
- Chili oil crisp
- More fish sauce when serving (if you want more sodium)
Noodles
- 35.2 oz bag thick vermicelli noodles
Instructions
For the broth
- In a small pan, toast the coriander seeds and whole white peppercorns for about 2-3 minutes. Then place into a mesh spice bag and tie tightly.
- In a pot, add in the water along with the halved onions, garlic bulbs, lemongrass stalks, galangal, kaffir lime leaves and the spice bag. Simmer on medium heat for 30 minutes. After 30 minutes, add in the chicken, salt, chicken bouillon powder, fish sauce, and cook for another 30 minutes. Remove the chicken and allow it to cool before cutting the meat to smaller bite size pieces. With a spider strainer, take out the aromatics. Then add in the sliced meatballs and cherry tomatoes. Allow it to simmer for 3 minutes or so until the meatballs floats to the top and some of the cherry tomatoes popped. Taste and adjust seasonings. Make sure the broth is hot when serving.
Cabbage Herb Mix
- Add all the herbs, shredded cabbage, and bean sprouts into a bowl. Mix well and set aside for serving. You can add other herbs you like as well. It's up to you.
Noodles
- Cook the vermicelli noodles as labeled in the back. Rinse in cold water and drain well before serving.
Serving
- To serve, add cooked vermicelli noodles into a bowl along with the sliced chicken. Then ladle the hot broth over. Top with the cabbage herb mix, fresh cracked black pepper, lime juice, chili oil crisp (if you want some spice) and more fish sauce if you want more sodium. Stir and enjoy while it's still hot.
