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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Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

1Preheat 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.
2In 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.
3Slice the chicken breasts very thin and marinate in the lime juice, fish sauce, oil, and sugar for 30 minutes.
4Soak rice noodles in boiling water for 10 minutes.
5Once 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.
6Place noodles in bowl. Ladle broth over noodles and top with accompaniments.

About this Recipe

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