How to make - Pho Ga (Vietnamese chicken noodle soup)

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: egg noodles

Zucchini noodles lower carbs, while egg noodles are more affordable.

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based option, while canned chicken is budget-friendly.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor, while salt is a basic alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter, while seasoned water is cost-effective.

Fill a large pot with water and place it on high heat.

Add a whole untrimmed chicken to the pot.

In a small pan, toast 5-6 star anise, 2 shards of cinnamon, and 2 tablespoons of coriander seeds.

After 15-20 minutes of boiling, strain the water and rinse the chicken to remove scum.

Fill the pot with fresh water and return the cleaned chicken to start cooking.

Add the toasted spices, a whole charred onion cut in half, and 3-4 ounces of split fresh ginger to the pot.

Char the onion and ginger on a high heat stove or grill, if available.

Skim off any floating impurities from the broth to keep it clear.

Add 2 tablespoons of rock sugar and 1 tablespoon of salt to the pot.

Simmer the soup for 1.5 to 2 hours on low heat, adding water as needed to maintain volume.

Prepare toppings: chop cilantro, slice Spanish yellow onion thinly, and slice green onions.

Remove the onion from the soup after about 1.5 hours to prevent it from falling apart.

Strain the soup through a colander lined with cheesecloth into another pot.

Season the broth with fish sauce, tasting and adjusting salt as necessary.

Cool the chicken, remove the meat from the bones, and shred it by hand.

Cook rice noodles in boiling water for 15-20 seconds, then strain.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens