Pho Ga (Vietnamese Chicken Noodle Soup)

4.60 from 10 votes

Chicken Pho - hearty Vietnamese chicken noodles soup, hearty and super delicious. Get the easy recipe.

Prep Time48

Cook Time10

Total Time58

Course: Noodles

Cuisine: Vietnamese Recipes

Keyword: Pho Ga, Vietnamese Chicken Noodle Soup

Servings: people

2 yellow onions cut in half
2 oz (60g) fresh ginger crushed
3 sticks cinnamon
2 tablespoons coriander seeds
1 tablespoon peppercorns
10 star anise
1 tablespoon cardamom
2 lb (1kg) whole organic chickens
3 lb (1.35kg) organic chicken bones
2 carrots
1/2 bunch celery
2 daikon radishes
1/4 head green cabbage
6 qt. filtered water
3 1/2 tablespoons fish sauce best quality, low-sodium, for example: Red Boat Fish Sauce
1 oz (30g) rock sugar

Place the onions and ginger directly on a medium-hot grill. Using tongs, rotate the onion and ginger occasionally, cooking until they are slightly soft. Set aside.
Place the cinnamon sticks, coriander seeds, peppercorns, star anise, and cardamom in a dry skillet and toast for five minutes to release their oils.
To achieve a clear broth, place both the chicken and bones in a 10-quart soup pot. Fill with water to cover the chicken. Bring to a boil over high heat and let it boil vigorously for 3 minutes to release the impurities. Pour the chicken and water into a clean sink, then rinse the chicken and bones with cold water to wash off any residue.
Clean out the same pot and return the chicken and bones to the pot along with the grilled onions, ginger, toasted spices, and vegetables. Pour in the water. Bring to a boil over high heat, then lower the heat to simmer. Use a ladle to skim off any scum that rises to the top. Simmer for 45 minutes.
Remove the four chicken breasts and set them aside. Continue simmering the broth for one and a half hours. Strain the broth through a fine mesh sieve. Add fish sauce and sugar, adjusting to taste.

Place fresh noodles in a colander or strainer and dip them in boiling water for 30 seconds. Drain well, then untangle the noodles and divide them into eight portions.
In each of the eight bowls, place the bean sprouts, noodles, chicken breast, basil, all of the cilantro, chilies, onions, green onions, shallots, and pepper. Pour hot broth over the top. Add lime juice, hot sauce, and hoisin sauce to taste.