Pho Ga (Vietnamese Chicken Noodle Soup)
Fragrant chicken broth infused with star anise, cinnamon, and ginger, served over rice noodles with tender chicken. A warming, aromatic bowl that tastes restaurant-quality but is achievable at home.
- Total time
- 45 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 12 oz boneless, skinless chicken breasts
- 6 cups chicken broth
- 2 inch piece fresh ginger
- ½ medium onion
- 2 whole star anise
- 1 whole cinnamon stick
- 2 tablespoons fish sauce
- 6 oz dried rice noodles
- ¼ cup fresh cilantro
- 1 whole fresh lime
- 1 whole Thai bird chilies or jalapeño
- 1 cup bean sprouts
Instructions
- 1
Cut the ginger piece in half lengthwise, then lightly crush each half by pressing down hard with the flat side of a knife to split it open and release its flavor.
- 2
Cut the onion in half from root to tip, keeping the skin on, then place both halves cut-side down on a cutting board.
- 3
Slice the fresh cilantro bunch crosswise into thin ribbons about the width of a pencil lead, then set aside in a small bowl.
- 4
Cut the lime into two wedges, then slice the chili lengthwise down the middle to expose the seeds, keeping both halves attached at the stem.
- 5
Pour the chicken broth into a large pot and place it over high heat until you see large bubbles rolling rapidly across the surface, about 5–7 minutes.
- 6
Add the ginger, onion halves (skin-on), star anise, and cinnamon stick to the boiling broth, then stir once to combine.
- 7
Place the chicken breasts into the broth, making sure they are fully submerged under the liquid.
- 8
Return the broth to a gentle boil, then reduce the heat to low and cover with a lid, so just small bubbles break the surface every few seconds.
- 9
Simmer the chicken uncovered for 15–18 minutes, until a fork pierces the thickest part easily with no pink inside.
- 10
Use tongs to lift the chicken out and place it on a cutting board; let it cool for 2–3 minutes until you can handle it safely.
- 11
Shred the cooled chicken by pulling it apart with two forks in the direction of the grain — the meat should easily separate into long, thin strands.
- 12
Remove the ginger, onion, star anise, and cinnamon stick from the broth using a slotted spoon and discard them.
- 13
Stir 2 tablespoons of fish sauce into the hot broth, then taste a small spoonful; the broth should smell savory and aromatic.
- 14
Bring a separate large pot of water to a rolling boil over high heat, about 5–7 minutes, then add the dried rice noodles.
- 15
Cook the noodles for 4–5 minutes, stirring once every minute to separate them, until they are soft but still hold their shape when bitten.
- 16
Drain the noodles in a colander and rinse them under cool running water for 10 seconds to stop them from sticking together.
- 17
Divide the cooked noodles equally between two large bowls, placing them in a loose nest at the bottom of each.
- 18
Pour 3 cups of the hot broth into each bowl, pouring it slowly over the noodles so they soften and the broth fills the bowl.
- 19
Divide the shredded chicken equally and mound it in the center of each bowl on top of the noodles.
- 20
Scatter the cilantro ribbons in a thin layer over the chicken and broth in each bowl.
- 21
Arrange the bean sprouts and sliced chili half on top as a small garnish to the side of the chicken.
- 22
Set a lime wedge on the rim of each bowl and serve immediately while the broth is still steaming hot.
Tools you’ll need
- large pot with lid
- cutting board
- chef's knife
- tongs
- wooden spoon
- fork
- slotted spoon
- colander
- two large bowls
- measuring cups
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