Pho Ga Vietnamese Chicken Noodle Soup

barbara lentz

By
@blentz8

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.


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Serves:

6

Prep:

30 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

BROTH

2 large
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 large
red onion thinly sliced

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Vietnamese