SS Superior Sauce USA

Recipe

Crispy Chili Vietnamese Vegetables Soup with broccoli

VietnameseVegetablesDinnerSoupsVietnamDairy FreeVeganVegetarian

Crispy Chili Vietnamese Vegetables Soup with broccoli is an easy Vietnamese-style recipe with vegetables, bean sprouts, rice noodles or rice, and a simple crispy chili sauce. The directions are written by minute, heat level, and cookware so the meal is easy to follow.

Yield4 side servings or 2 main servings
Prep Time16 minutes
Cook Time23 minutes
Total Time39 minutes

Why this easy recipe works

Crispy Chili Vietnamese Vegetables Soup with broccoli is built for home cooks who want clear timing and familiar cookware. The sauce gives the dish a balanced sweet, savory, tangy flavor, and the vegetables keep the meal fresh.

Cookware and heat guide

  • Cookware: Dutch oven or heavy soup pot
  • Heat: medium heat, then a gentle simmer
  • Best side: rice noodles or rice

Helpful answer

Prep the sauce before the pan gets hot, keep the protein in one layer, and add the sauce near the end so it coats the food without burning.

Ingredients

What you need

  • 5 cups mixed vegetables cut into bite-size pieces
  • 2 cups bean sprouts, cut into bite-size pieces
  • 1 cup rice noodles or rice
  • 2 tablespoons neutral oil, divided
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh ginger, finely grated
  • 2 tablespoons chopped cilantro and mint
  • 1 teaspoon sesame seeds or crushed peanuts, optional

Directions

How to make it

  1. Minute 0-5, cutting board and knife: cut vegetables into similar-size pieces so they cook evenly. Slice bean sprouts thinly so it cooks fast.
  2. Minute 5-8, Dutch oven: warm 1 tablespoon oil over medium heat, then stir in garlic and ginger for 30 seconds.
  3. Minute 8-14, Dutch oven: add the protein and cook until the outside is no longer raw. Cook vegetables until crisp-tender, not mushy.
  4. Minute 14-20, same pot: add 4 cups broth, lime juice, garlic, soy sauce, sweet chili sauce, and a splash of rice vinegar, and bean sprouts. Bring to a gentle simmer.
  5. Minute 20-28, gentle simmer: add rice noodles or rice and cook until tender. Keep the heat low enough that the soup barely bubbles.
  6. Minute 28-32, bowls: finish with cilantro and mint, taste, and add a little more lime or vinegar if it needs brightness.

Tips

Make it yours

  • Keep the pan at medium heat, then a gentle simmer; lower the heat if the sauce darkens too fast.
  • Cut bean sprouts evenly so the pieces cook at the same speed.
  • Make the sauce before cooking so the final toss takes less than 2 minutes.
  • For meal prep, store the sauce separately and reheat gently.

Where to buy

Shop key ingredients

Choose the retailer that works best for you. Prices and availability may vary by store and location.