How to Make Seafood Rice Noodle Soup

Vietnamese rice noodle soup

Seafood rice noodle soup is a popular and delicious Vietnamese dish that’s perfect for a warm and comforting meal. This flavorful soup is made with seafood, vegetables, and thin, delicate rice noodles in a savory broth. Here’s how to make it at home.


  • 1 pound mixed seafood (shrimp, squid, and/or mussels)
  • 4 cups chicken or seafood broth
  • 1 tablespoon fish sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon oyster sauce
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 1 red chili, sliced (optional)
  • 1 carrot, julienned
  • 1 celery stalk, sliced
  • 1 cup bean sprouts
  • 1 cup bok choy, chopped
  • 8 oz rice noodles
  • 2 green onions, chopped
  • cilantro, chopped
  • lime wedges


  1. Rinse the seafood and set aside.
  2. In a large pot, heat the vegetable oil over medium-high heat. Add the onion, garlic, ginger, and red chili (if using) and sauté until fragrant, about 2-3 minutes.
  3. Add the broth, fish sauce, soy sauce, and oyster sauce to the pot and bring to a boil.
  4. Reduce the heat to medium-low and let the broth simmer for 10 minutes.
  5. Add the carrots and celery to the pot and let them cook for 2-3 minutes until slightly softened.
  6. Add the mixed seafood to the pot and cook for another 2-3 minutes until the seafood is cooked through.
  7. Add the bean sprouts and bok choy to the pot and cook for 1-2 minutes until they are slightly softened.
  8. Meanwhile, cook the rice noodles according to the package instructions.
  9. To serve, divide the cooked rice noodles among 4-6 bowls. Ladle the seafood and vegetable soup over the noodles.
  10. Garnish with chopped green onions and cilantro. Serve with lime wedges on the side.

Enjoy your delicious seafood rice noodle soup!