Vietnamese Chicken Noodle Soup (Pho Ga)

By • November 24, 2014 0 Comments

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Author Notes: Inspired by Spicie FoodieOishii Moments

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Serves 4

  • 3 chicken breast, shredded
  • 8 cups homemade chicken stock
  • 1 medium yellow onion, cut in half and unpeeled
  • 1 small piece of fresh ginger, unpeeled
  • 1 teaspoon coriander seed
  • 2 whole star anise
  • 1 cinnamon stick
  • 2 garlic cloves
  • 1 teaspoon sugar
  • 2 tablespoons cooking fish sauce
  • rice noodles
  • lime wedges
  • fresh cilantro leaves
  1. Char the ginger and onion by placing them over an open flame, hot griddle, or under the broiler (~8 minutes).
  2. In a pan, dry roast the spices (~2 minutes) and stir to prevent burning. This will bring out the flavor!
  3. Peel and scrape away the charred skin of the onion and ginger.
  4. In a large pot, add 8 cups of homemade chicken stock. Place spices in a spice bag. Add the spices, ginger, onion, sugar, and cooking fish sauce into the pot. Cover and bring to a boil and then reduce heat to medium low (~30 minutes). Remove spice bag. Add your shredded chicken pieces.
  5. Add cooked rice noodles to the soup bowls. Ladle chicken broth over the noodles. Serve with lime wedges and cilantro.

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