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Pho Ga (Vietnamese Chicken Noodle Soup)
A clear, fragrant chicken broth with charred ginger and warm spices, ladled over rice noodles.
Ingredients
| Volume | Grams |
|---|---|
| Broth | |
| 3 lb whole chicken or bone-in pieces | 1361 g |
| 1 large onion, halved | — |
| 4 inch piece fresh ginger, halved lengthwise | — |
| 3 star anise | — |
| 1 cinnamon stick | — |
| 4 whole cloves | — |
| 1 tbsp coriander seeds | — |
| 4 quarts water | — |
| 3 tbsp fish sauce, plus more to taste | — |
| 1 tbsp rock sugar, or granulated sugar | — |
| Bowls | |
| 1 lb dried flat rice noodles | 454 g |
| 1 small onion, paper-thin slices | — |
| 1 cup bean sprouts | — |
| 1 cup fresh herbs, cilantro, Thai basil, mint | — |
| 2 limes, cut into wedges | — |
| 1 jalapeño or Thai chile, sliced | — |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Char the onion halves and ginger directly over a gas flame or under the broiler until blackened in spots. Toast the star anise, cinnamon, cloves and coriander in a dry pan until fragrant.
- Put the chicken in the pot, cover with the water, and bring to a boil. Skim off the foam, then add the charred aromatics and toasted spices.
- Simmer gently, uncovered, 30 minutes. Lift out the chicken, pull off the meat, and return the bones to the pot. Simmer 1 hour more.
- Strain the broth and season with the fish sauce and sugar.
- Soak or cook the noodles according to the package and divide among bowls. Top with chicken and raw onion, and ladle over boiling broth.
- Serve with bean sprouts, herbs, lime and chile at the table.
Tips
- A gentle simmer, not a boil, keeps the broth clear.
- Leftover broth freezes well for quick weeknight bowls.
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