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Chảo Vietnamese Soup

A nourishing and flavorful Vietnamese soup that is sure to satisfy your hunger.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x


Units Scale

4 cups vegetable stock
2 tablespoons fish sauce
1 teaspoon sugar
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 tablespoons minced lemongrass
1 teaspoon freshly ground black pepper
2 cups mushrooms, sliced
1 carrot, julienned
1 bell pepper, julienned
2 tablespoons fresh lime juice
1 cup fresh bean sprouts
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
2 tablespoons chopped fresh mint
2 green onions, chopped
2 tablespoons chopped peanuts
2 tablespoons chopped fresh chili


In a large pot, bring the vegetable stock to a boil. Add the fish sauce, sugar, and vegetable oil. Reduce heat to medium-low and simmer for 10 minutes.
Add the onion, garlic, lemongrass. Cook for 2 minutes.
Add the mushrooms, carrot, bell pepper, and black pepper. Simmer for 5 minutes.
Stir in the lime juice and bean sprouts. Cook until the bean sprouts are just tender, about 3 minutes.
Mix in the cilantro, basil, mint, green onions, peanuts, and chili. Simmer for 1 minute.
Remove from heat and serve hot.


For extra spice, add extra fresh chili according to your taste preference.
For a vegan version, omit the fish sauce and use non-dairy alternatives.

  • Author: Ava-May Thomson
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vietnamese
  • Diet: Halal


  • Serving Size: 1 serving
  • Calories: 230 kcal
  • Sugar: 4g
  • Sodium: 700mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: Chảo Vietnamese Soup, Vietnamese Cuisine, Vegan Option, , , ,