Vietnamese Chicken Noodle Soup, or Pho Ga, is a fragrant and comforting dish that features tender chicken, fresh herbs, and soft rice noodles in a rich, aromatic broth. The secret to this soup is the long-simmered broth, infused with spices like star anise, cinnamon, and ginger, creating a depth of flavor that is both soothing and invigorating. The chicken is poached until perfectly tender, and then shredded into the soup, which is topped with fresh cilantro, basil, bean sprouts, lime wedges, and chili peppers. Pho Ga is a deliciously refreshing yet hearty meal, perfect for a cozy dinner or any time you want to indulge in the bold, vibrant flavors of Vietnamese cuisine.
Ingredients:
For the broth:
- 1 whole chicken (about 3-4 lbs), cleaned and patted dry
- 1 onion, halved
- 3-4 slices of fresh ginger, smashed
- 2-3 star anise pods
- 1 cinnamon stick
- 2-3 cloves
- 1 tablespoon coriander seeds
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Salt, to taste
- 12 cups water
For the soup:
- 8 oz rice noodles (pho noodles)
- 2 chicken breasts (optional, for additional meat)
- Fresh herbs: cilantro, Thai basil, mint (optional)
- Bean sprouts
- Lime wedges
- Sliced chili peppers (optional)
- Sriracha or hoisin sauce (optional)
Instructions:
- Prepare the Broth: In a large pot, combine the whole chicken, onion, ginger, star anise, cinnamon stick, cloves, coriander seeds, fish sauce, sugar, and salt. Add 12 cups of water and bring it to a boil. Once boiling, reduce the heat to a simmer. Skim off any scum that rises to the surface, then cover and simmer for 1.5 to 2 hours to allow the flavors to develop and the chicken to cook through.
- Cook the Noodles: While the broth is simmering, prepare the rice noodles according to the package instructions. Drain and set aside.
- Shred the Chicken: Once the chicken is fully cooked, carefully remove it from the pot and set it aside to cool slightly. If using chicken breasts, you can cook them separately in the broth for about 15-20 minutes or until fully cooked, then shred them. Once cool enough to handle, shred the meat from the whole chicken into bite-sized pieces, discarding the skin and bones.
- Strain the Broth: Once the broth is done simmering, remove and discard the aromatics (onion, ginger, and spices). You can strain the broth through a fine mesh sieve for a clear, smooth liquid.
- Assemble the Soup: Divide the cooked rice noodles into bowls. Top with the shredded chicken. Pour the hot broth over the noodles and chicken. Garnish with fresh herbs, bean sprouts, lime wedges, and chili peppers. Optionally, serve with a side of sriracha or hoisin sauce for extra flavor.
- Serve: Serve the Pho Ga hot, allowing everyone to squeeze lime juice and add fresh herbs and condiments to their taste. Enjoy the rich, comforting, and aromatic flavors of this Vietnamese classic.
Vietnamese Chicken Noodle Soup (Pho Ga) is a wonderfully light yet satisfying soup, full of delicate yet complex flavors. It’s a perfect dish for any occasion—whether you’re craving a comforting meal or seeking something fresh and aromatic.
