Pho ga – Vietnamese chicken noodle soup Recipe
Pho ga is the gentler, chicken sister of the famous pho bo. The broth is light but full of the aroma of ginger, spices and fresh herbs, and everyone can season their own bowl at the table. In Vietnam it’s a common breakfast, but it also works perfectly as a warming lunch on a cooler day.
Vietnam
Difficulty: Medium
🌅
Breakfast
☀️
Lunch
🍽️
Dinner
🌿
Mild
Umami
Fresh
Herby
Warming
Filling
Garlicky
Prep Time
25 min
Cook Time
90 min
Total Time
115 min
Servings
4
Ingredients
- chicken preferably whole, cut into pieces - 1.2 kg
- chicken bones for a stronger broth, optional - 500 g
- onion halved - 2 piece
- ginger piece with skin, cut lengthwise - 40 g
- star anise - 3 piece
- cinnamon stick - 1 piece
- cloves - 4 piece
- fish sauce - 4 tablespoon
- sugar preferably brown - 1 teaspoon
- salt or to taste - 1.5 teaspoon
- rice noodles flat, for pho - 300 g
- spring onion thinly sliced - 4 piece
- fresh coriander roughly chopped - 1 bunch
- lime cut into quarters - 2 piece
- mung bean sprouts - 150 g
- chili pepper thinly sliced - 1 piece
- hoisin sauce for serving, optional
- sriracha for serving, optional
Main Ingredient:
chicken
Preparation
- Place the halved onions and ginger cut side down in a dry pan and char over medium heat for 5–8 minutes, until well browned and slightly blackened in spots, then remove.
- Put the chicken, chicken bones, charred onion and ginger into a large pot and cover with about 3 liters of cold water.
- Bring to a boil, then reduce the heat so the water only gently simmers. For the first 15 minutes skim off the foam from the surface with a spoon so the broth stays clear.
- Add the star anise, cinnamon, cloves, fish sauce, sugar and salt. Simmer over very low heat for 60–70 minutes, until the chicken meat is tender and comes away from the bone easily.
- Remove the chicken from the pot and set aside to cool slightly. Strain the broth through a sieve into a clean pot and adjust the seasoning with more salt or fish sauce if needed.
- Separate the chicken meat from the bones and cut or shred it into thin strips; you can discard the skin or keep it if you like.
- Place the rice noodles in a bowl, cover with boiling water and leave for 10–15 minutes until softened, then drain and rinse with cold water so they don’t stick together.
- Before serving, bring the broth back to a boil. Put a portion of noodles into each bowl and arrange the chicken meat on top.
- Ladle very hot broth over everything so the noodles are completely covered.
- Sprinkle each bowl with spring onion and coriander, and serve with sprouts, lime, chili, hoisin sauce and sriracha so everyone can season their soup to their own taste.
Storage
In fridge:
3 days
Freezing:
Yes
Store the broth and noodles separately so the pasta doesn’t soak up all the liquid. Refrigerate the broth and meat for up to 3 days or freeze the broth for longer storage. Reheat the broth until boiling and warm the meat through in the hot liquid just before serving.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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