Fast Pho Ga - Vietnamese Chicken Noodle Soup

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: egg noodles

Zucchini noodles reduce carbs while egg noodles are often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a gluten-free alternative, while salt is a basic substitute.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is lower in calories and suitable for vegetarians, while pork is often cheaper.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar fresh flavor, while green onions are more affordable.

Cut the onion in half and char it in a pot.

Add 1 tablespoon of avocado oil to the pot and heat it on medium high.

Char the onion and ginger face down for 5 to 10 minutes until caramelized.

Add 1 tablespoon of rock sugar, 2 star anise, 4 cloves, and 1 stick of cinnamon to the pot.

Pour in 4 cups of water and add 6 chicken thighs, ensuring they are submerged.

Bring the water to a boil, then lower the heat to simmer for 10 minutes.

Add 3 tablespoons of fish sauce and a bunch of cilantro to the pot.

Remove the chicken after 10 minutes and let it rest for 5 minutes.

Add 4 cups of chicken broth to the pot and bring to a boil again.

Thinly slice the chicken and set it aside.

Rehydrate the rice noodles in boiling water for 2 seconds.

Serve the noodles in bowls, add sliced chicken, and spoon the broth over.

Garnish with cilantro, green onions, bean sprouts, lime, and Thai basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens