Pho Gà (Vietnamese Chicken Noodle Soup)
Clear, fragrant chicken pho with a star anise, ginger, and cinnamon broth, tender poached chicken, flat rice noodles, and a full herb plate. Light yet deeply restorative.
- Total time
- 40 min
- Servings
- 2
- Calories
- 370
- Protein
- 32g
Ingredients
- 400 g chicken thighs, bone-in
- 1500 ml chicken stock
- 150 g flat rice noodles
- 3 cm fresh ginger
- 3 piece star anise
- 1 piece cinnamon stick
- 2 tbsp fish sauce
- 80 g bean sprouts
- 3 piece green onions
- ¼ cup fresh cilantro
- ¼ cup Thai basil
- 1 piece lime
- 1 tsp sriracha
Instructions
- 1
Char ginger and shallots directly over a gas flame or under a broiler until lightly blackened.
- 2
Add stock, charred ginger, star anise, and cinnamon to a pot. Bring to a simmer. Add chicken and poach 20 minutes. Remove chicken and shred. Strain broth and season with fish sauce and salt.
- 3
Soak rice noodles in hot water 10 minutes, then drain.
- 4
Divide noodles into bowls. Ladle hot broth over to warm them. Top with shredded chicken, bean sprouts, green onions, and cilantro. Serve with basil, lime wedges, and sriracha on the side.
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