Pho Ga Recipe
Vietnamese · Soup · 80 min total
A comforting Vietnamese chicken noodle soup with a fragrant, clear broth infused with ginger, star anise, and fish sauce. This home-cook version simplifies the traditional method without sacrificing flavor.
20
min prep
min prep
60
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 whole chicken (about 3-4 lbs), cut into pieces
- 2 onions, halved
- 1 (4-inch) piece ginger, sliced
- 4 star anise
- 4 cloves
- 1 cinnamon stick
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 8 ounces dried flat rice noodles (banh pho)
- Salt to taste
- For serving: bean sprouts, Thai basil, lime wedges, sliced chili, hoisin sauce, sriracha
Instructions
- Char the onion halves and ginger slices under a broiler or over an open flame until slightly blackened, about 5 minutes.
- In a large pot, combine chicken pieces, charred onion and ginger, star anise, cloves, cinnamon stick, fish sauce, sugar, and 8 cups water. Bring to a boil, then reduce heat to a gentle simmer. Skim off any foam that rises.
- Simmer for 45-60 minutes until chicken is cooked through and tender. Remove chicken pieces and let cool slightly. Strain broth through a fine-mesh sieve; discard solids. Season broth with salt to taste.
- While broth simmers, prepare rice noodles according to package directions. Drain and divide among bowls.
- Once chicken is cool enough to handle, shred meat, discarding skin and bones.
- To serve, bring broth to a boil. Place shredded chicken on top of noodles, then ladle hot broth over. Serve immediately with bean sprouts, Thai basil, lime wedges, sliced chili, hoisin sauce, and sriracha on the side.
Tips
- For a clearer broth, simmer gently and avoid boiling vigorously.
- Leftover broth can be stored in the fridge for up to 3 days or frozen for 1 month.
- If you prefer a richer flavor, use chicken backs or wings instead of a whole chicken.
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