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pho ga vietnamese chicken noodle soup

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

This soup takes a little time but the broth is worth it. So good. You can make the broth ahead of time and reheat when ready to serve.

yield 6 serving(s)
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For pho ga vietnamese chicken noodle soup

  • BROTH
  • 2 lg
    onions quartered
  • 2
    4 inch pieces ginger
  • 2 Tbsp
    whole coriander seeds
  • 6
    whole cloves
  • 3
    whole star anise
  • 4
    dried red chilies
  • 16 c
    chicken broth
  • 1/4 c
    fish sauce
  • 1/3 c
    brown sugar
  • CHICKEN
  • 2
    boneless skinless chicken breast sliced thinly
  • 1/4 c
    each lime juice, vegetable oil, and fish saucee
  • 3 Tbsp
    sugar
  • NOODLES AND ACCOMPANIMENTS
  • 1 lb
    rice noodles
  • 1 c
    cilantro chopped
  • 2 c
    beans sprouts
  • 1 lg
    red onion thinly sliced

How To Make pho ga vietnamese chicken noodle soup

  • 1
    Preheat oven 400 degrees. Place the onion and ginger on a baking sheet. Roast until the onions are browned and soft about 30 minutes. Let cool peel the onions, and ginger and set aside.
  • 2
    In a large stock pot add the cloves, star anise, coriander and coriander seeds. Toast until fragrant about 3 minutes. Add the onions and ginger and remaining ingredients for the broth. Bring to a boil and reduce heat to a simmer and simmer and reduce for 1 hour.
  • 3
    Slice the chicken breasts very thin and marinate in the lime juice, fish sauce, oil, and sugar for 30 minutes.
  • 4
    Soak rice noodles in boiling water for 10 minutes.
  • 5
    Once the broth has finished simmering strain through a fine mesh strainer. Discard the solids. Place back over medium heat and pour the chicken with the marinade into the broth. Let simmer 5 more minutes.
  • 6
    Place noodles in bowl. Ladle broth over noodles and top with accompaniments.
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