Vietnamese Chicken Noodle Soup, or Pho Ga, is a traditional Vietnamese dish that is flavorful, nutritious, and easy to make. Find the detailed recipe below to craft this hearty bowl of comfort food at home.
Ingredients for Delicious Chicken Pho
For the broth
1 whole chicken (approx. 2.6-3.3 lbs, preferably free-range for sweeter meat)
2 onions
1 knob of ginger (approx. 1.8 oz)
1 tbsp coriander seeds
2-3 stalks of green onion (white parts for broth, green parts for garnish)
1 tsp salt
1 tsp rock sugar (or white sugar)
1 tbsp fish sauce
2 liters of water
For the noodles and garnish
2.2 lbs of fresh rice noodles (or dried rice noodles)
A bunch of coriander (cilantro), Thai basil
Some bean sprouts
1 lime
2-3 fresh red chilies
Chopped green onion (green parts)
Fried shallots (store-bought or homemade)
Chili sauce, hoisin sauce
A pinch of black pepper
Cooking Instructions
Step 1: Prepare the ingredients
Clean the chicken: Rinse the chicken with diluted salt water and pat dry. You may rub the chicken skin with crushed ginger to eliminate any fishy odor.
Roast the onions and ginger: Peel and halve the onions. Scrape the ginger skin and crush it. Roast the onions and ginger over a charcoal grill or gas stove until charred and fragrant (around 5-7 minutes). Then, scrape off the burnt bits, and lightly rinse.
Toast the coriander seeds: Place the coriander seeds in a pan and toast over low heat until aromatic (about 2-3 minutes). Afterward, put them in a small cloth bag or a tea filter for easy retrieval from the broth.
Step 2: Prepare the broth
Boil the chicken: Place the chicken in a large pot, add 2 liters of water and 1 tsp of salt. Bring it to a boil, continuously skimming off the foam to clarify the broth. Once boiling, reduce the heat and simmer the chicken for about 25-30 minutes until cooked.
Remove the chicken: When the chicken is cooked, take it out and let it cool down. Then, shred or slice the meat into bite-sized pieces. The chicken bones can be returned to the pot for further broth enrichment.
Simmer the broth: Add the roasted onions, ginger, and coriander seed bag to the pot of chicken broth. Simmer over low heat for 1-2 hours to develop a sweet and fragrant broth. Keep skimming off any foam that rises during this process.
Season the broth: After simmering, season with fish sauce, rock sugar, and salt to taste. Adjust the seasoning according to your preference. Strain the broth to ensure clarity.
Step 3: Prepare the noodles and herbs
Rice noodles: If using fresh rice noodles, blanch them in boiling water for about 10 seconds and then drain. If using dried rice noodles, cook according to the package instructions, usually around 5-7 minutes, followed by rinsing in cold water to achieve a chewier texture.
Herbs and condiments: Rinse the coriander, Thai basil, bean sprouts, and green onions. Cut the lime into wedges, and slice the chilies.
Step 4: Assemble and serve
Arrange the bowl: Place the rice noodles in a bowl, and top with shredded or sliced chicken. Sprinkle with green onions, fried shallots, and black pepper.
Pour the broth: Bring the broth to a boil again and pour it into the bowl, fully submerging the noodles and chicken.
Garnish: Add coriander, Thai basil, bean sprouts, and chilies to taste. Squeeze a wedge of lime to enhance the flavor.
Serve with: Accompany the pho with chili sauce and hoisin sauce for dipping the chicken.
Tips for an Authentic and Tasty Chicken Pho
Always skim the foam thoroughly while boiling the chicken and simmering the broth to ensure a clear and fragrant broth.
For a richer broth, you can add 1-2 dried shiitake mushrooms during the simmering process.
Opt for free-range chicken instead of industrial-farmed chicken for chewier meat and a more flavorful broth.
Feel free to prepare the broth ahead of time. Let it cool and store it in the fridge. When needed, simply reheat the broth.
We wish you success in recreating this delightful Vietnamese Chicken Noodle Soup at home. Enjoy your meal!
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