PHỞ GÀ | VIETNAMESE CHICKEN NOODLES SOUP | QUICK AND EASY RECIPE | ASIAN CUISINE | Senaivi's Kitchen

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 in a large pot and cover with 4 liters of water.

Add the big onion, ginger slices, and shallots to the pot.

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

Skim off any foam that rises to the surface.

Add star anise, cinnamon stick, and coriander roots to the pot.

Simmer until the chicken is cooked through, about 30-40 minutes.

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 bean sprouts, spring onions, lime, chili, sawtooth coriander, Vietnamese basil, and coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens