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+ servings

Vietnamese Curry Noodle Soup

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Course: Main Course, Soup
Cuisine: Five Spice, Vietnamese
Year: 1989
Servings: 1.5 gallons

Ingredients

Soup Base

  • gallons chicken stock
  • ½ cup fish sauce
  • ½ cup curry powder (Javin brand)

Toppings

  • noodles (pad thai or cellophane)
  • 1 ounce Pon Pon Chicken (shredded)
  • red peppers (very thin julienne)
  • scallions (julienned)
  • cilantro

Instructions

  • Basic soup - boil stock, fish sauce, and curry together. Reheat to serve.
  • To serve, add noodles to bowl, pour over hot soup, and add toppings.