Hot and Sour Vermicelli Soup

Hot and Sour Vermicelli Soup delivers big flavors with minimal fuss. It’s a perfect balance of spicy, tangy, and savory, with the rice vermicelli soaking up every bit of its rich, flavorful broth. 

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If you’ve ever slurped noodles at a street-side stall in Southeast Asia, you know what I’m talking about. The vermicelli noodles practically melt in your mouth while still holding their bite. Trust me, this is the kind of soup that gets better with every bite.

I love this dish because it has all the elements of comfort food—warm broth, tender noodles, and flavorful meat—but with a punch of heat and acidity that keeps things interesting.  Plus it's so easy to put together, it’s quicker than ordering takeout.

You don’t have to be a master chef to make it, either. It’s forgiving, fast, and incredibly satisfying. You can make this on a random weeknight, and it’ll still feel like a special occasion. This Hot and Sour Vermicelli Soup should definitely be in your regular rotation.

Ingredients You Need

Every ingredient in this soup plays a crucial role, either in building flavor or in creating the right texture. And while most of these ingredients are pantry staples, there are a few stars that give the dish its authentic character.

• Ground beef or pork: Pork is traditional and it adds a subtle sweetness, but beef works just as well. If you want to go vegetarian, you could even swap this out for crumbled tofu or mushrooms.
• Rice vinegar: This provides the signature sour element. You’ll find it in the Asian section of any supermarket, but you could substitute apple cider vinegar if you're desperate. The flavor won’t be quite the same, but it’ll get the job done.
• Soy sauce: The king of umami. Soy sauce adds depth and saltiness to both the meat and the broth.
• Fish sauce: Fish sauce adds an extra layer of complexity that you can’t get from soy sauce alone. If you don’t have it, you’re missing out, but if you really can’t do fish sauce, just add more soy sauce.
• Sesame oil: This nutty oil is used to cook the meat, giving it a fragrant, toasty flavor. You’ll smell it as soon as it hits the pan, and it’ll instantly transport you to a bustling market somewhere far away.

For the broth:

• Chicken broth: You could technically use vegetable broth, but chicken broth gives the soup that rich, savory backbone it needs. You can make your own or use a store-bought version.
• Crushed garlic: Fresh garlic is non-negotiable here. It brings out the other flavors and adds a bite that cuts through the richness of the broth.
• Chili oil: This is where the heat comes from. Chili oil varies a lot depending on what brand you use, so adjust according to your taste. Some people like it blazing hot, others want just a little kick—totally up to you.
• Vinegar: More tang, because why not? This adds to the complexity and cuts through the fatty richness of the broth. It’s what makes the soup taste bright and lively instead.
• Soy sauce: More umami, more depth. The soy sauce balances out the vinegar and chili oil, creating a full-bodied flavor profile that makes the broth irresistible.
• Sugar: Just a tiny bit to round out all the acidity and spice. You won’t taste it as sweetness, but it makes a difference.
• Vermicelli rice noodles: These noodles are the star of the show. They’re light, airy, and soak up the broth like a sponge. Rice vermicelli are thin noodles made from ground rice. Their versatility makes them perfect for everything from soups to spring rolls. Here they add that perfect slurpy texture.
• Ground pepper: A final touch to bring some sharpness to the broth.

How to Make It

Making this soup is easy. Seriously, you could be eating it in less than 20 minutes. It’s all about layering the flavors, and since the ingredients are simple, it’s tough to mess up.

1. Marinate the meat. Mix the ground beef or pork with rice vinegar, soy sauce, and fish sauce. Let it sit for a few minutes while you prepare the rest of the ingredients. This quick marinade infuses the meat with flavor right from the start.
2. Cook the meat. Heat up the sesame oil in a skillet. Add the marinated meat and sear it until it’s browned and crispy. You want to get some color on it because that caramelization adds depth to the final dish.
3. Prepare the broth. While the meat is cooking, get your broth going. Bring the chicken broth to a boil in a pot, then add the garlic, chili oil, vinegar, soy sauce, and sugar. Stir it all together and let the garlic infuse the broth. You’ll smell when it’s ready—it’ll be savory, garlicky, and just a little spicy.
4. Cook the noodles. Turn off the heat on the broth and toss in the vermicelli noodles. These noodles cook quickly—just let them sit in the hot broth until they soften up. The beauty of rice vermicelli is that they absorb all the broth without becoming mushy, giving the soup that perfect slurp factor.
5. Assemble the soup. Divide the noodles between bowls, ladle the broth over them, and top with the cooked meat. Sprinkle some ground pepper over the top and serve.

What to Serve With It

This hot and sour vermicelli soup is hearty enough to stand alone, but if you want to round out the meal, there are a few options that work perfectly alongside it.

You could serve it with some pickled vegetables on the side. The acidity and crunch of pickled carrots, cucumbers, or radishes would be a great contrast to the warm, spicy broth.

Another option is scallion pancakes or spring rolls. They’re easy to find frozen, or if you’re feeling ambitious, you can make them from scratch. Either way, they add a crispy element that plays nicely with the soft noodles and rich broth.

Of course, you can keep it simple and just serve the soup by itself. The combination of spicy, sour, and savory flavors, plus the chewy noodles and crispy meat, makes it a complete meal that doesn’t need much else.

More Ways to Use Rice Vermicelli

You can easily incorporate rice vermicelli into a variety of dishes beyond just soups. One popular option is using it as a base for stir-fried noodle dishes. Pancit Bihon is a Filipino stir-fried rice dish that uses rice vermicelli. Simply toss cooked rice vermicelli with vegetables, proteins like shrimp or tofu, and a flavorful sauce like soy or garlic chili oil. It’s a quick, satisfying meal with a lot of flexibility depending on what you have on hand.

Another way to use rice vermicelli is in cold noodle salads, especially during warmer months. Combine it with fresh herbs, crunchy veggies, and a tangy dressing made with lime, fish sauce, and chili. You can also use it as a filling for spring rolls, where it adds texture and absorbs the flavors of other ingredients like shrimp, pork, or fresh herbs. This noodle works great in both hot and cold dishes, making it a pantry staple for quick and delicious meals.