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Pho Recipe
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4.74 from 15 votes

Pho Ga (Vietnamese Chicken Noodle Soup)

Chicken Pho - hearty Vietnamese chicken noodles soup, hearty and super delicious. Get the easy recipe.
Prep Time48 minutes
Cook Time10 minutes
Total Time58 minutes
Course: Asian Recipes
Cuisine: Chicken
Keyword: Pho Recipe
Servings: 8 people
Calories: 351kcal
Author: Bee Yinn Low

Ingredients

For the Broth:

  • 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 wate
  • 3 1/2 tablespoons fish sauce best quality, low-sodium, for example: Red Boat Fish Sauce
  • 1 oz (30g) rock suga

Noodles:

  • 1 lb (500g) fresh noodles
  • 1 lb (500g) bean sprouts
  • shreddred cooked chicken breasts from above
  • 12 sprigs Thai basil
  • 12 fresh cilantro leaves
  • 3 Thai chilies thinly sliced
  • 1 red onion sliced paper thin
  • 1 cup green onions, chopped
  • 1 cup chopped cilantro
  • 1 cup roasted shallots, can be bought in any Asian market
  • black pepper to taste
  • 2 limes cut into wedges
  • hot sauce
  • hoisin sauce

Instructions

Broth:

  • Place the onions and ginger directly on a medium-hot grill. Using tongs, rotate onion and ginger occasionally, cooking until slightly soft. Set aside.
  • Put cinnamon sticks, coriander seeds, peppercorns, star anise, and cardamom in a dry skillet and toast for five minutes to release the oil.
  • To achieve a clear broth, put both chicken and bones in a 10 quart soup pot. Fill water to cover the chicken. Bring to a boil over high heat; let it boil vigorously for 3 minutes to release the impurities. Pour the chicken and water into a clean sink, and then rinse the chicken and bones with cold water to wash off all residue.
  • Clean out the same pot and return the chicken and bones into the pot with grilled onions, ginger, all toasted spices, and vegetables.
  • Pour in the water. Bring to a boil over high heat and 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 aside. Continue simmering broth for one and a half hours.
  • Strain the broth through a fine mesh sieve. Add fish sauce and sugar, adjusting to suit your taste.

Noodles:

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

Nutrition

Serving: 8people | Calories: 351kcal | Carbohydrates: 59g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Sodium: 1839mg | Fiber: 7g | Sugar: 12g