Vietnamese Chicken Noodle Soup | Phở Gà

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: egg noodles

Zucchini noodles are lower in carbs, while egg noodles are often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for those avoiding fish.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley offers a similar flavor profile, while spinach is budget-friendly.

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu provides a plant-based option, while canned chicken is often less expensive.

Prepare the chicken by rinsing it under cold water.

Place the chicken and chicken bones in a large pot and cover with water.

Add the big yellow or white onion, ginger root, and mixed spice to the pot.

Bring to a boil over high heat, then reduce to a simmer.

Skim off any foam that rises to the surface.

Simmer for 30-40 minutes until chicken is cooked through.

Remove the chicken from the pot and let it cool slightly.

Strain the broth and return it to the pot, discarding solids.

Cook rice noodles according to package instructions, then drain.

Shred the chicken into bite-sized pieces.

Serve noodles in bowls, topped with shredded chicken.

Ladle hot broth over the noodles and chicken.

Garnish with cilantro, scallion, lime, and Thai basil.

Add bean sprouts and culantro to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens