Pho Ga Vietnamese Chicken Noodle Soup

barbara lentz


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.


☆☆☆☆☆ 0 votes

30 Min
1 Hr
Stove Top



  • 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

  • 2
    boneless skinless chicken breast sliced thinly
  • 1/4 c
    each lime juice, vegetable oil, and fish saucee
  • 3 Tbsp

  • 1 lb
    rice noodles
  • 1 c
    cilantro chopped
  • 2 c
    beans sprouts
  • 1 large
    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.

Printable Recipe Card

About Pho Ga Vietnamese Chicken Noodle Soup

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

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