Vietnamese Chicken Noodle – Pho Ga

Vietnamese chicken noodle soup is comfort food that’s deeply delicious and easy on the wallet, when you make it at home. Dining out has become so expensive. The cost to make this at home to feed your family is less than a single bowl when dining out. This simple recipe will help you get a warm and healthy meal on the table quickly. If you have some leftover cooked chicken available, just double the broth and omit the water. Or you can do the same and cook the chicken on the side. It’s totally up to you.

Makes 4-6 servings

Ingredients

1 tablespoon oil
1 large onion, halved
1 ounce ginger, halved
1 bunch cilantro
2 star anise
1 tablespoon rock sugar
4 cloves
½ teaspoon ground coriander (or 1 teaspoon whole coriander)
1 cinnamon stick
¼ cup fish sauce
1 teaspoon kosher salt
4 cups water
4 cups chicken broth
4 chicken thighs

For serving
1-2 pounds fresh rice stick noodles, cooked according to package instructions
2 green onions chopped
2 tablespoons cilantro, chopped
6 ounces bean sprouts
4 sprigs Thai basil
2 Thai chili or jalapeno peppers, sliced
1 lime, cut into eighths
Hoisin sauce to taste
Sriracha sauce to taste

Instructions

1. In a large pot on medium high heat, add oil, onion and ginger, and char both sides until deeply caramelized or blackened. This will take about 5 minutes.
2. Add star anise, rock sugar, cloves, coriander, cinnamon, cilantro, fish sauce and salt. Cover all the ingredients with water and gently place the chicken thighs into the broth.
3. Turn the heat up to high. Bring to a gentle boil and turn the heat down to a simmer. Let the chicken cook for about 10 minutes.
4. In the meantime, prepare the remaining ingredients.
5. Once the chicken is done cooking, remove the chicken and let them rest for 5 minutes.
6. Meanwhile add the chicken broth to the pot, bring to a boil and let simmer until ready to eat.
7. Slice the chicken.
8. In each individual bowl, place noodles, chicken, green onion, and cilantro. Pour in hot soup. Place bean sprouts, Thai basil, sliced peppers, and lime on a platter. Serve with hoisin and sriracha sauces. Let each person add the additional ingredients to their liking.

Print Recipe

5 from 1 vote

Vietnamese Chicken Noodle – Pho Ga

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Main Course, Soup

Cuisine: Asian, Vietnamese

Keyword: asian, chicken, dinner, noodle, soup, vietnamese

Ingredients

• 1 tablespoon oil
• 1 large onion halved
• 1 ounce ginger halved
• 1 bunch cilantro
• 2 star anise
• 1 tablespoon rock sugar
• 4 cloves
• ½ teaspoon ground coriander or 1 teaspoon whole coriander
• 1 cinnamon stick
• ¼ cup fish sauce
• 1 teaspoon kosher salt
• 4 cups water
• 4 cups chicken broth
• 4 chicken thighs

For serving

• 1-2 pounds fresh rice stick noodles cooked according to package instructions
• 2 green onions chopped
• 2 tablespoons cilantro chopped
• 6 ounces bean sprouts
• 4 sprigs Thai basil
• 2 Thai chili or jalapeno peppers sliced
• 1 lime cut into eighths
• Hoisin sauce to taste
• Sriracha sauce to taste

Instructions

• In a large pot on medium high heat, add oil, onion and ginger, and char both sides until deeply caramelized or blackened. This will take about 5 minutes.
• Add star anise, rock sugar, cloves, coriander, cinnamon, cilantro, fish sauce and salt. Cover all the ingredients with water and gently place the chicken thighs into the broth.
• Turn the heat up to high. Bring to a gentle boil and turn the heat down to a simmer. Let the chicken cook for about 10 minutes.
• In the meantime, prepare the remaining ingredients.
• Once the chicken is done cooking, remove the chicken and let them rest for 5 minutes.
• Meanwhile add the chicken broth to the pot, bring to a boil and let simmer until ready to eat.
• Slice the chicken.
• In each individual bowl, place noodles, chicken, green onion, and cilantro. Pour in hot soup. Place bean sprouts, Thai basil, sliced peppers, and lime on a platter. Serve with hoisin and sriracha sauces. Let each person add the additional ingredients to their liking.