Description
Vietnamese Chicken Pho soup (Pho Ga) is a fragrant and comforting noodle soup that is a staple in Vietnamese cuisine. This recipe features a rich and aromatic broth, tender chicken, and an array of fresh herbs and toppings for a truly authentic experience.
Ingredients
Units
Scale
Charred aromatics:
- 1 tbsp oil , vegetable or canola (or other plain oil)
- 2 onions , halved (skin on fine)
- 5cm/ 2″ piece of ginger , sliced 0.75cm / 1/3″ thick (unpeeled)
Pho Soup Broth:
- 2 litres / 2 quarts water
- 1.5 kg / 3 lb chicken thighs, bone in skin on
- 1 small bunch coriander/cilantro
- 5 star anise pods
- 1 cinnamon stick
- 4 cloves
- 2 tsp fennel seeds
- 2 tsp coriander seeds
- 8 tsp fish sauce
- 6 tsp white sugar
- 3/4 tsp salt (Cooking/kosher salt, or 1/2 tsp table salt)
Noodle Bowls:
- 360g / 13 oz dried rice noodles , thin flat (or 600g fresh)
- 2 green onions stems , finely sliced
Instructions
- BROTH: Char onion & ginger – Heat oil in a 6 litre / 6 quart pot over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.
- Put everything in pot – Add water and remaining Broth ingredients EXCEPT salt. Bring it a simmer, then lower heat so it’s simmering VERY gently with the lid on, but open a crack.
- Simmer gently 1.5 hours. Scoop off scum that rises to surface once or twice during the simmering.
- Strain & measure – Remove chicken, then strain broth into a clean pot – you should have 1.5 litres / 1.5 quarts. If you have more, simmer to reduce. If less, top it up with water.
- Salt broth – Add salt, bring broth to a gentle simmer. Broth should be slightly on the salty side – it dilutes when you add the noodles.
- Keep broth warm until ready to serve
- Shred chicken meat, discard bones and skin.
- ASSEMBLING: Place Toppings out on the table. Reheat chicken. Prepare noodles per packet directions, just prior to serving. Drain very well. Place noodle in bowls. Top with chicken, ladle over 375ml / 1.5 cups broth. Sprinkle with green onion. Pile on Toppings of choice, add a squeeze of lime into the broth. Consume immediately!
Notes
- Chicken thighs with bone-in and skin-on are essential for flavor.
- For a clear broth, simmer gently and skim off any scum that rises to the surface.
- Refrigerate bean sprouts in water to keep them fresh and crisp.
- Thai Basil, mint, and coriander/cilantro are classic herb choices for pho.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 400 kcal
- Sugar: 5g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
