Vietnamese Chicken Pho Soup (Pho Ga)

Name: Vietnamese Chicken Pho Soup (Pho Ga)
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Cuisine: Main Course, Soup, Asian Recipes
Ingredients: 1 tbsp Oil; 2 piece Onions; 5 Ginger; 2 l Water; 1.5 kg Chicken Thighs; 1 piece Cilantro; 5 piece Star Anise Pods; 1 piece Cinnamon Stick; 4 clove Cloves; 2 tsp Fennel Seeds; 2 tsp Coriander Seeds; 8 tsp Fish Sauce; 6 tsp White Sugar; 0.75 tsp Salt; 360 g Dried Rice Noodles; 2 piece Green Onion Stalks; 3 cup Bean Sprouts; 1 piece Thai Basil; 1 piece Mint; 1 piece Cilantro; 2 piece Limes; Hoisin Sauce; Sriracha; Red Chilies

Vietnamese version of homemade chicken noodle soup from scratch. Chicken Pho is the chicken version of Beef Pho, Vietnam's most famous food export.

By Mise En Place Team

Prep time: 10 minutes

Cook time: 90 minutes

Total time: 100 minutes

Servings: 4

Rating: 5/5 (1)

Tags: Main Course, Soup, Asian Recipes

Ingredients

1 tbsp Oil
2 piece Onions
5 Ginger
2 l Water
1.5 kg Chicken Thighs
1 piece Cilantro
5 piece Star Anise Pods
1 piece Cinnamon Stick
4 clove Cloves
2 tsp Fennel Seeds
2 tsp Coriander Seeds
8 tsp Fish Sauce
6 tsp White Sugar
0.75 tsp Salt
360 g Dried Rice Noodles
2 piece Green Onion Stalks
3 cup Bean Sprouts
1 piece Thai Basil
1 piece Mint
1 piece Cilantro
2 piece Limes
Hoisin Sauce
Sriracha
Red Chilies

Instructions

BROTH:
1. Char Onion and Ginger – Heat oil in a 6 quart / 5.5 liter pot over high heat. Add ginger and onion, cut side down, leave undisturbed for 2 minutes until blackened. Flip and leave for 2 minutes.
2. Add everything to pot – Add water and remaining Broth ingredients EXCEPT salt. Bring to a simmer, then reduce heat so it's simmering VERY gently with the lid on but ajar.
3. Simmer gently for 1.5 hours. Skim off scum (dirty foam) that rises to the surface once or twice during the simmer.
4. Strain and measure – Remove chicken, then strain broth into a clean pot – you should have 1.5 liters / 6 cups. If you have more, simmer to reduce it. If it's less, top up with water.
5. Salt Broth – Add salt, bring broth to a simmer. Broth should be lightly salty – it will dilute when you add the noodles. Keep broth warm until serving
6. Shred chicken meat, discard bones and skin.
TO ASSEMBLE:
1. Place toppings on the table.
2. Warm chicken (can briefly dunk in broth!).
3. Cook noodles per packet directions just before serving. Drain very well (excess water dilutes the broth).
4. Place noodles in bowls. Top with chicken, ladle over 1 1/2 cups (375ml) broth. Sprinkle with green onions.
5. Add toppings of choice, squeeze of lime into broth.
6. Serve immediately!