Pho Ga (Vietnamese Chicken Noodle Soup)
This comforting Vietnamese chicken noodle soup features a clear, aromatic broth, tender chicken, and slippery rice noodles. It's a nourishing one-bowl meal, perfect for a cozy night in or when you need a little warmth.
An original recipe by Forkin
- Total time
- 2 hr 30 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
broth
- 1.5 kgwhole chicken, cut into large pieces
- 1 pcsyellow onion, halved and charred
- 50 gginger, sliced and charred
- 5 pcsstar anise
- 1 pcscinnamon stick
- 1 pcsblack cardamom pod
- 3 pcsclove
- 1 tspcoriander seed
- 3 tbspfish sauce
- 1 tbspsugar
- 1 tspsalt
- 3.5 lwater
serving
- 300 gdried flat rice noodle
garnish
- 0.5 pcsred onion, thinly sliced
- 2 pcsscallion, chopped
- 0.25 cupcilantro, chopped
- 1 pcslime, cut into wedges
- 1 pcsserrano pepper, thinly sliced(optional)
- 1 cupbean sprout(optional)
Equipment
tongs · dry pan · fine-mesh sieve · large pot
The method
Step by step
- 1
Blanch the chicken pieces by placing them in a large pot, covering with cold water, and bringing to a boil. Boil for 5 minutes, then drain and rinse the chicken under cold water to remove impurities.
About 10 min
Cook’s note: Blanching helps achieve a clearer broth.
- 2
Char the halved onion and sliced ginger directly over an open flame on your stove or under the broiler until softened and lightly blackened. This adds depth of flavor to the broth.
About 10 min
Cook’s note: Use tongs to handle the onion and ginger safely.
- 3
In a dry pan, toast the star anise, cinnamon stick, black cardamom pod, cloves, and coriander seeds over medium heat until fragrant, about 2-3 minutes. This enhances their aromatic qualities.
About 3 min
Cook’s note: Keep an eye on the spices to prevent burning, which can make them bitter.
- 4
Combine the blanched chicken, charred onion, charred ginger, toasted spices, water, fish sauce, sugar, and salt in a large stockpot.
About 5 min
- 5
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook uncovered for at least 1.5 hours, or until the chicken is tender and the broth is flavorful.
About 1 hr 30 min
Cook’s note: Skim any foam or impurities that rise to the surface during simmering for a clearer broth.
- 6
Remove the chicken from the broth. Once cool enough to handle, debone and shred the chicken meat. Set aside.
About 10 min
- 7
Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Taste and adjust seasoning with more fish sauce or salt if needed.
About 5 min
Cook’s note: For an even clearer broth, you can line the sieve with cheesecloth.
- 8
While the broth is simmering, prepare the rice noodles according to package instructions, usually by soaking in hot water until tender, then draining.
About 10 min
Cook’s note: Do not overcook the noodles, as they will continue to soften in the hot broth.
- 9
To serve, divide the cooked rice noodles among serving bowls. Top with shredded chicken, sliced red onion, chopped scallions, and chopped cilantro.
About 5 min
- 10
Ladle the hot broth over the noodles and toppings. Serve immediately with lime wedges, sliced serrano pepper, and bean sprouts on the side for individual customization.
About 2 min
Keep it good
Store leftover broth and chicken separately in airtight containers in the refrigerator.
Reheat broth gently on the stovetop. Reassemble bowls with fresh noodles and garnishes.