I remember making this dish when I was ten years old. My mom had given me some directions and I remember feeling incredibly proud that I was able to accomplish this on my own. Now over twenty years later, making this again reminds me of being that ten-year-old girl who became incredibly excited that my mom trusted me enough to make our family meal. I hope you enjoy this noodle soup dish!

The ingredients!


The rice vermicelli I used.


Bun Rieu {Vietnamese Crab and Tomato Noodle Soup}

Source: Lo Huynh (6 servings)


8 cups chicken or pork broth
1 large shallot, thinly sliced
3 cloves garlic, minced
1 tablespoon fish sauce
1 tablespoon granulated sugar
1 tablespoon tamarind soup mix
1 teaspoon red chili powder or paprika
4 each Roma tomatoes, quartered
6 ounces cubes of deep fried tofu
1 bunch scallions {white part only}, cut into 2 inch long pieces
1 teaspoon fine shrimp sauce {mam tom}
3 tablespoons canola oil

7 ounces crab paste with soya oil
1 bunch scallions {green part only}, cut into 2 inch long pieces
2 tablespoons dried shrimp, soaked in warm water for 15 minutes
4 eggs

To Serve:
vermicelli rice noodles, cooked according to package
romaine lettuce, shredded
fine shrimp sauce {mam tom}
lime wedges

green onions, chopped
cilantro , chopped
shallots, thinly sliced

1. Saute garlic, white parts of scallions, and shallots in a pot with 3 tablespoons of canola oil for a couple minutes, or until shallots are somewhat translucent.
2. Add red chili powder or paprika and saute for 30 seconds to a minute. You don’t want the chili to burn.
3. Add broth, fish sauce, tamarind soup baste, sugar, tomatoes, fried tofu, and fine shrimp sauce and bring to a boil.
4. In a bowl, crack the eggs and mix with the crab paste with soya oil, dried shrimp, and green parts of scallions and add the egg and crab mixture to broth.
5. Simmer the broth for thirty minutes.
6. Ladle the broth over the cooked vermicelli noodles and garnish with the chopped scallions, cilantro, and shallots.
7. Serve with the shredded romaine, lime wedges, and fine shrimp sauce on the side.


This soup is sooo simple to make but incredibly tasty. I really hope you try it out!


Thai Chicken Coconut Soup

Source: Lo Huynh (4 servings)

4 cups chicken stock
1 each chicken breast, cut into bite-size pieces
15 ounces canned straw mushrooms, rinsed and drained
1 stalk fresh lemongrass, smashed
1 each bird’s eye chili
1 (2-inch) piece fresh galangal, sliced thinly crosswise
3 each fresh kaffir lime leaves, hand torn
1 cup unsweetened coconut milk
3 tablespoons fish sauce
1 tablespoon brown sugar
3 each limes, juiced
3 tablespoons fresh cilantro, rough chopped

1. In a stockpot, put the chicken stock, lemongrass, kaffir limes leaves, bird’s eye chili, and galangal and bring to a boil. Lower the heat to medium-low and gently simmer for 10 minutes to let the spices infuse the broth.
2. Add the chicken, coconut milk, fish sauce, brown sugar, straw mushrooms, and lime juice and simmer over medium heat for about five minutes or until the chicken is fully cooked.
3. Re-season with more fish sauce and lime juice if necessary.
4. Garnish with the chopped cilantro.


This is a simple soup that will go fabulously with a multi-course Chinese family style meal!


Chinese Chicken and Sweet White Corn Egg Drop Soup

Source: Lo Huynh (4 servings)

4 cups chicken broth
1 cup cooked chicken, diced into 1/2″ cubes
1 cup sweet white corn
1 tablespoon Chinese cooking wine
tt kosher salt
tt white pepper
2 tablespoon corn starch, mixed with 3 tablespoons cold water
1 each egg, lightly beaten
1 teaspoon sesame oil

2 stalks scallions, thinly sliced

1. In a pot, add the chicken broth, diced chicken, sweet white corn, Chinese cooking wine and bring to a boil.
2. Add the corn starch mixed with water and stir until the broth thickens.
3. Season the soup with kosher salt if necessary.
4. Using a fork, stir in the beaten egg to the soup. Keep stirring until the egg is cooked through and become little strands in the soup.
5. Add the sesame oil and some white pepper if desired.
6. Serve in bowls garnished with the chopped scallions.


Since being pregnant, I’ve had to simplify my cooking…but sometimes, it’s the simple cooking that produces the most awesome meals. This meal seriously only took about twenty minutes to make and I can’t stress how good it is if you can make it with some homemade basic chicken stock.


Curry Udon with Ribeye

Source: Lo Huynh (2 servings)

2 tablespoons vegetable oil
1 each small yellow onion, julienned
¼ lb. beef sliced ribeye
4 cups chicken stock, preferably homemade (recipe follows for homemade basic chicken stock)
1.4 ounces Japanese curry roux (basically 2 pieces/cubes/blocks)
2 packages frozen udon noodles (about 8.8 ounces per package)

1 tablespoon scallions, finely chopped

1. In a medium-sized, heavy stockpot, add 1 tablespoon vegetable oil. Once the oil is heated, add the julienned yellow onions and saute until it is fragrant and slightly caramelized. This should take about ten minutes.
2. Add the thinly sliced ribeye and cook the meat until it is fully cooked.
3. Add the homemade chicken stock and bring to a boil.
4. Skim the scum if necessary.
5. Add the Japanese roux and cook for another five minutes, or until the roux is fully dissolved. Season the soup with salt and pepper if necessary.
6. Bring the soup to a boil and add the two packages of frozen udon noodles. Cook until the noodles break apart and nice and chewy.
7. Serve the curry udon in two bowls and garnish with the chopped scallions.


Basic Chicken Stock

Source: Lo Huynh (1 gallon)

3 each chicken carcasses
18 cups water
1 large yellow onion, cut in half
1 tablespoon kosher salt
1 tablespoon granulated sugar, optional

1. Put all the ingredients into a large stock pot.
2. Bring to a boil and skim off the scum.
3. Semi-cover the stock pot and simmer for 4 hours.
4. Strain the broth.
5. The broth can be kept in the refrigerator for a couple days and stored in the freezer for a couple months.


Beef Noodle Soup

The husband has been under the weather, so instead of making him chicken noodle soup, I decided to make him this instead. Feel free to use homemade chicken stock if you have some lying around, low sodium canned chicken broth, or if you want a more beef flavor, low sodium beef stock.

Crock Pot Beef Noodle Soup

Source: Lo Huynh (6 servings)

1 pound stewing beef, cut into 1″ chunks
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 each carrot, peeled and diced into 1″ chunks
6 stalks celery, washed and diced into 1″ pieces
1 each small yellow onion, chopped
4 cloves garlic, minced
6 cups water
4 teaspoons chicken bouillon
1 teaspoon dried parsley
2 cups dried extra wide egg noodles, cook according to directions on package
2 tablespoons canola oil

2 tablespoons fresh parsley, finely chopped

1. In a pot, over high heat, add 2 tablespoons of canola oil.
2. Once the oil is hot, add the stewing beef, kosher salt, and black pepper. Sear the meat until it has a nice brown color.
3. Add the garlic, onions, carrots, and celery to the pot. Saute for about five minutes or until there is slight caramelization and is fragrant.
4. Place the sauteed meat and vegetables in a crock pot. Add 6 cups of water, 4 teaspoons chicken bouillon, and 1 teaspoon dried parsley.
5. Set the crock pot on low setting and let cook for 6 hours.
6. Skim off any scum, if necessary.
7. After 6 hours, put the crock pot on high setting and add the cooked extra wide egg noodles Let this cook for ten to fifteen minutes.
8. Serve in bowls and garnish with the fresh parsley.


Miso Udon

Since being potentially pregnant, I’ve begun to lack the energy to cook meals that take me more than 15 minutes to complete. Anyway, I hope you like this simple to make miso udon noodle soup.

Miso Udon Noodle Soup

Source: Lo Huynh (2 servings)


1 quart homemade Asian chicken stock
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon mirin
1 tablespoon white miso

2 8.8 ounces frozen udon noodles
4 pieces seasoned fried bean curd
2 ounces white kamaboko {steamed fish cake}, cut into 1/4″ half moons
4 ounces enoki mushrooms, ends trimmed off and rinsed
1 each baby bok choy, end trimmed and washed

1 stalk scallions, chopped
1 teaspoon roasted white sesame seeds
1 each large egg, hard boiled and cut in half

1. In a pot, add the chicken stock, soy sauce, sesame oil, and mirin. Bring to a boil.
2. Add the fish cake, bean curd, enoki mushrooms, bok choy, and frozen udon noodles. Cook for about a minute or two or until the udon noodles are separated and hot. Remove the noodles from the broth so it doesn’t overcook and divide into two bowls.
3. Add the miso to the broth. Once the broth is on the verge of boiling again, turn off heat.
4. Pour the soup over the cooked udon noodles and garnish with the hard boiled egg, scallions, and a sprinkling of sesame seeds.


This is my ultimate comfort food on a cold dreary day or honestly, any day. I know you can buy the pre-packaged banh canh noodles but I prefer making them from scratch. That way, I know exactly what’s going into these noodles. On top of that, the prepackaged noodles either taste WAY too greasy for me or the texture doesn’t have the chewiness or consistency that I like. Anyway, I hope you ADORE this dish as much as I ADORE it.

This is the crab meat and crab paste I used. You can use jumbo lump crab meat if you’re fancy. I just use the stuff in the jar or can cause I have to cook on a budget. Uggggghh.

Mix the shrimp, crab meat, and seasonings in a bowl and set aside.

Prep the garnishes.

I like using chicken stock that I’ve made. I just take it out of my freezer, quickly run it under hot water.  I’ll add this chicken broth into my pot later.

You will also need two eggs for this dish.

Okay. Lets start cooking! The first thing we’ll want to do is get a stock pot, add some oil to it. Once it gets hot, add the shrimp and crabmeat mixture and cook until your shrimp is fully cooked.

Add the broth to this and since I used frozen chicken broth, I’ll just cover this up with a lid so it’ll defrost faster. Bring the broth to a boil.

Add the fresh banh canh noodles to the boiling broth and cook for about ten minutes or until the noodles no longer have a starchy taste and are translucent.

Add the eggs and gently whisk into the soup.

The soup should look something like this. If you want the soup to be thinner, there are two things you can do. You can blanch the noodles first before putting it into the broth to remove excess flour or you can add more water and readjust the seasonings. I personally like my soup thick so I kept it as is.


Banh Canh Tom Cua {Vietnamese Shrimp and Crab Udon}

Source: Lo Huynh (4 servings)

1 tablespoon yellow onion or shallot, minced
2 cloves garlic, minced
¼ pound shrimp, peeled, deveined, and roughly chopped up
6.5 ounces crab meat, drained
¼ teaspoon red chili flakes
2 teaspoons granulated sugar
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon fish sauce
1 tablespoon crab paste

8 cups chicken broth, preferably homemade
2 each large eggs

1 ½ cups tapioca starch
1 ½ cups rice flour
½ teaspoon kosher salt
1 cup boiling water
rice flour, additional for dusting

¼ each yellow onion, julienned
2 stalks scallions, chopped
2 tablespoons fresh cilantro, chopped
4 tablespoons fried red onions

1. Mix the shrimp, crabmeat, garlic, onion, red chili flakes, crab paste, sugar, salt, fish sauce, and black pepper together in a bowl.
2. In a hot stock pot, add 1 tablespoon canola oil. Once the oil is heated, add the shrimp crabmeat mixture and cook until the shrimp is fully cooked. This should take about five minutes.
3. Add the chicken stock and bring to a boil.
4. Add the banh canh noodles and cook until the noodles are transparen and there is no longer a starchy taste to the noodles. This should take about ten minutes.
5. Whisk in two eggs.
6. Serve your banh canh in a bowl and garnish with the yellow onions, green onions, cilantro, and the fried red onions.

* If you want the soup to be thinner, there are two things you can do. You can blanch the noodles first before putting it into the broth to remove excess flour or you can add more water and readjust the seasonings.


For banh canh noodles, use tapioca starch and rice flour.

Mix the tapioca starch, rice flour, and kosher salt together in a bowl.

Add BOILING water, mix with a fork, and then knead until a nice dough forms.

Wrap in plastic and let rest for 30 minutes.

Cut the dough in half to make rolling out easier.

Roll out and cut into strips.

Dust with more rice flour so the noodles don’t clump and stick together.

The finished noodles!


Banh Canh Noodles:
1. Make the noodles by combining the tapioca starch, rice flour, and kosher salt together. Mix well.
2. Add boiling water and mix with a fork until combined.
3. Knead the mixture for about ten minutes until it forms into a nice dough.
4. Wrap the dough and let the dough rest for 30 minutes before rolling it out.
5. Cut the dough in half so it’ll be easier to roll.
6. Sprinkle some rice flour on a cutting board and roll out with a rolling pin until it is about 1/4″ thick. Cut into long strips about 1/4″ wide and coat with more rice flour so it doesn’t clump together. It is now ready to be used for your banh canh.


Every time I hit Brodard in Little Saigon, I always order the same thing…2 nem nuong rolls and a bowl of hu tieu Thai. I’m sure there’s other better noodle dishes there but I always order this dish cause I can’t get it anywhere else. Anyway, this is my version of it.

Ingredients that go into this dish.

Mise en place.

Hu Tieu Thai

Source: Lo Huynh (6 servings)

1 each chicken carcass
1 pound pork spareribs or bones
18 cups water
1 large yellow onion, cut in half
1 inch piece fresh ginger, peeled
3 cloves garlic, peeled
1 ounce dried shrimp, rinsed
1 each dried squid, rinsed
1 tablespoon fish sauce
1 ½ tablespoons kosher salt
1 inch, ounce rock sugar
1 tablespoon granulated sugar

* NOTE: Feel free to use 3 pounds of JUST pork bones or feel free to combine chicken bones and pork bones.

1/2 pound ground pork, sauteed with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper until fully cooked
1/2 pound squid rings, poached in boiling water for about 3 minutes, or until it’s fully cooked
18 each large shrimp (16 to 20 count), peeled, deveined, and poached for about 3 minutes, or until it’s fully cooked
10.5 ounces dried mungbean thick noodle, cook according to directions
11 ounces fish balls, cut in half and blanched

12 ounces bean sprouts, washed and drained
½ bunch cilantro , chopped
3 stalks scallions, chopped
2 each lime, cut into 6 wedges
pickled serrano chilies*
2 tablespoons fried red onion
paprika, sprinkle
3 tablespoons unsalted roasted peanuts, crushed

1. In a large stockpot, add the bones and water and bring to a boil. Skim the scum that arises to the top and add the rest of your broth ingredients. Bring the heat to a simmer and let this cook for 2 to 3 hours.
2. While your broth is simmering away, prepare the rest of your ingredients.
3. In a hot sauce pan, add 1 tablespoon canola oil. Cook your ground pork with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Break up the ground pork and saute until your ground pork is fully cooked. Set aside.
4. Poach the shrimp by bringing a pot of water to a boil. Add the shrimp and cook for a couple minutes or until the shrimp turns a nice orange color. Set aside.
5. Poach the squid rings.
6. Strain your broth after it’s been cooking for 2 to 3 hours. Adjust the broth to your liking by either adding more salt or sugar.
7. To serve your soup, cook the dried mungbean thick noodles per the directions on the package. I just put the noodles into boiling water and take it out once it’s al dente. I don’t like to cook it too long because you’ll be pouring hot broth over it and I don’t want my noodles to get too soft and mushy.
8. Put the noodles in a bowl, a couple squid rings, a couple fish balls, 3 pieces of shrimp, and a tablespoon of ground pork.
9. Pour the broth over the noodles.
10. Garnish with the scallions, cilantro, 1 teaspoon of the pickled chilies, fried red onions, sprinkle of crushed roasted peanuts, and a sprinkling of paprika powder.
11. Serve with bean sprouts and lime wedges.


* Pickled Chilies:
2 serrano chilies, cut into 1/4″ pieces
2 tablespoons distilled white vinegar
1/2 teaspoon granulated sugar

Mix all the ingredients together and let sit at least overnight before serving.


I had some leftover butternut squash so I decided to make this soup. I like to roast my butternut squash first because it caramelizes and adds an additional sweetness to the soup. If you don’t want to use roasted butternut squash, feel free to replace that with turnips, daikon, napa cabbage, spinach, or whatever vegetables you’d like. Although if you want to use turnips or daikon, make sure to cook that for an hour along with the spare ribs.

Chinese Spare Ribs and Butternut Squash Soup

Source: Lo Huynh (2 servings)

½ pound spare ribs
1 pound butternut squash, seeds removed
4 cups water
1 teaspoon chicken bouillon
1 inch fresh ginger, peeled
½ teaspoon kosher salt

1 teaspoon scallions, chopped
1 teaspoon cilantro , chopped

1. Roast the butternut squash in a 400 degree Fahrenheit oven for 30 minutes, or until tender. Let cool and then peel and cut into 1-inch cubes. Set aside.
2. For the spare ribs, cover with water in a pot. Bring to a boil. Throw away this water and clean the spare ribs by washing the spareribs with cold water.
3. Place the clean spare ribs in a clean pot and add 4 cups of water, along with the chicken bouillon, ginger, and salt.
4. Cook on low heat for one hour.
5. Add the roasted butternut squash and let this simmer for another twenty minutes.
6. Garnish with scallions and cilantro.
7. Serve with steamed white rice, if desired.


This is definitely one of my uber FAVORITE soups to make in the crock pot. It’s so easy yet so crazy good! I hope you enjoy it as much as I did!

Put all the ingredients except for the cilantro into a crock pot.

Eight hours later, deliciousness ensues.

Crock Pot Chicken Tortilla Soup

Source: Lo Huynh (6 servings)

2 each bone-in chicken breasts
6 cups homemade chicken stock
½ each yellow onion, diced
1 cup frozen sweet white corn
1 each carrot, peeled and cut into 1 inch chunks
2 each tomatoes, diced
2 each bay leaves
1 teaspoon chili powder
1 teaspoon cumin powder
tt sea salt
tt freshly ground black pepper
3 each corn tortillas, cut in half and then into 1/2 inch strips

1 bunch cilantro , chopped

1. Put all the ingredients EXCEPT for the cilantro into a crock pot.
2. Cook on low for eight hours.
3. Remove the chicken breasts after eight hours, pull the meat from the bones, discard the bones, and put the meat back into the crock pot.
4. Add 2 tablespoons of chopped cilantro into the crock pot and gently stir.
5. Serve the soup with some more fresh chopped cilantro as garnish.