Vietnamese Chicken Pho soup (Pho Ga)
Recipe video above. Chicken Pho (Pho Ga) - the little sister of famous Beef Pho, equally delicious but much easier to make! I call it the Vietnamese version of homemade chicken noodle soup made from scratch. Except - dare I say it - so much more exciting!You won't use all the chicken, but it�
Foto: RecipeTin Eats
Ingredients
- 1 tbsp oil (, vegetable or canola (or other plain oil))
- 2 onions (, halved (skin on fine))
- 5 cm/ 2" piece of ginger (, sliced 0.75cm / 1/3" thick (unpeeled))
- 2 litres / 2 quarts water
- 1.5 kg / 3 lb chicken thighs, bone in skin on ((Note 1))
- 1 small bunch coriander/cilantro ((Note 2))
- 5 star anise pods ((was short in photo & video!))
- 1 cinnamon stick
- 4 clove s
- 2 tsp fennel seeds
- 2 tsp coriander seeds
- 8 tsp fish sauce
- 6 tsp white sugar
- 3/4 tsp salt ((Cooking/kosher salt, or 1/2 tsp table salt))
- 360 g / 13 oz dried rice noodles (, thin flat (or 600g fresh))
- 2 g reen onions stems (, finely sliced)
- 3 cups bean sprouts ((Note 3))
- 1 small bunch EACH Thai Basil, min, coriander/cilantro ((Note 4))
- 2 limes (, cut into 4 wedges)
- Hoisin sauce
- Sriracha
- Red chillies (, finely sliced (optional))
Steps
-
Char onion & ginger - Heat oil in a 6 litre / 6 quart pot (Note 5) over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.
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Put everything in pot - Add water and remaining Broth ingredients EXCEPT salt. Bring it a simmer, then lower heat so it's simmering VERY gently with the lid on, but open a crack (Note 6).
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Simmer gently 1.5 hours. Scoop off scum (dirty foam) that rises to surface once or twice during the simmering.
-
Strain & measure - Remove chicken, then strain broth into a clean pot - you should have 1.5 litres / 1.5 quarts. If you have more, simmer to reduce. If less, top it up with water.
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Salt broth - Add salt, bring broth to a gentle simmer. Broth should be slightly on the salty side - it dilutes when you add the noodles.
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Keep broth warm until ready to serve
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Shred chicken meat, discard bones and skin. (Note 6 Leftover Chicken ideas)
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Place Toppings out on the table.
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Reheat chicken (can briefly dunk in broth!).
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Prepare noodles per packet directions, just prior to serving. Drain very well (excess water dilutes broth).
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Place noodle in bowls. Top with chicken, ladle over 375ml / 1.5 cups broth. Sprinkle with green onion.
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Pile on Toppings of choice, add a squeeze of lime into the broth. Consume immediately!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (5% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| oil | 1 tbsp | - | - |
| onions | 2 | - | - |
| cm/ 2" piece of ginger | 5 | - | - |
| litres / 2 quarts water | 2 | - | - |
| / 3 lb chicken thighs | 1.5 kg | - | - |
| small bunch coriander/cilantro | 1 | - | - |
| star anise pods | 5 | - | - |
| cinnamon stick | 1 | - | - |
| s | 4 clove | Rp 15.000/kg | Rp 6.000 |
| fennel seeds | 2 tsp | - | - |
| coriander seeds | 2 tsp | - | - |
| fish sauce | 8 tsp | - | - |
| white sugar | 6 tsp | - | - |
| salt | 0.75 tsp | - | - |
| / 13 oz dried rice noodles | 360 g | - | - |
| reen onions stems | 2 g | - | - |
| bean sprouts | 3 cups | - | - |
| small bunch EACH Thai Basil | 1 | - | - |
| limes | 2 | - | - |
| Hoisin sauce | - | - | - |
| Sriracha | - | - | - |
| Red chillies | - | - | - |
*Estimated market prices, may vary by region
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