Cook and Scale
Pho Ga (Vietnamese Chicken Noodle Soup)
4 servings · 110 min total
A comforting star-anise chicken broth ladled over silky rice noodles and tender shredded chicken, finished with fresh herbs and lime.
Ingredients
- 1½ kg whole chicken
- 2 l chicken stock
- 1 onion, halved and charred
- 60 g fresh ginger, halved and charred
- 2 star anise
- 1 cinnamon stick
- 2 tbsp fish sauce
- 1 tsp white sugar
- 300 g rice noodles
- 150 g bean sprouts
- 1 lime, cut into wedges
- 4 tbsp fresh cilantro, chopped
- 3 spring onion, sliced
- 2 fresh chilli, sliced
- 4 tbsp thai basil
Contains: Soy, Fish, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Char the onion and ginger — Char the onion and ginger directly over a flame or under a hot broiler until blackened in spots, then rinse and roughly chop.
- 2.
Simmer the chicken broth — Place the whole chicken, chicken stock, charred onion and ginger, star anise, and cinnamon stick in a large pot. Bring to a boil, skim the foam, then simmer gently for 80 minutes until the chicken is cooked through.
- 3.
Shred chicken and strain broth — Remove the chicken and let it cool slightly, then shred or slice the meat off the bone. Strain the broth and season with fish sauce and sugar.
- 4.
Soak noodles and fill bowls — Soak the rice noodles in hot water for 5 minutes until softened, then divide between bowls with the shredded chicken.
- 5.
Ladle broth and garnish — Ladle the boiling hot broth over the bowls, then top with bean sprouts, cilantro, scallion, thai basil, chilli, and lime wedges.