Pho Ga Vietnamese Chicken Noodle Soup Recipe | Yummly
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Pho Ga Vietnamese Chicken Noodle Soup

YES, MORE PLEASE!(5)
Tanja lin: "pretty easy. broth tastes great" Read More
30Ingredients
105Minutes
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Ingredients

US|METRIC
4 SERVINGS
  • 1 1/2 yellow onion (medium large)
  • 2 fresh ginger (arms about 3 inches long, choose the plumper ones.)
  • 1 whole chicken (3.5-4 lbs., 2-2.5 Kg)
  • 3 lb. chicken parts (extra, like wings, backbones, neck or any other bony chicken parts.)
  • 1 qt. stock (jug of)
  • chickens (I cook organic, which I purchase locally from the good folks of Smith & Smith farms:)
  • 4 qt. water
  • 7 star anise (around 30-35 picks)
  • 12 cardamom pods
  • 6 cloves
  • 1 Tbsp. coriander seeds
  • 2 sticks Saigon cinnamon
  • 1/2 tsp. whole black pepper
  • 2 Tbsp. turbinado sugar
  • 1/2 cup fish sauce (I like this kind)
  • 1 1/2 Tbsp. sea salt
  • 1 piece cheese (cloth and cotton string or a large tea ball.)
  • 2 lb. rice noodles (small flat, bánh phở, dry or fresh)
  • cooked chicken (sliced or shredded at room temperature)
  • 1/2 yellow onion (sliced paper-thin, rinsed in cold water, soaked for 30 minutes and drained)
  • 1 shallot (thinly sliced.)
  • 6 scallions (thinly chopped include greens)
  • 1/3 cup chopped fresh cilantro (leafy tops only)
  • 4 cups soy bean sprouts
  • 12 sprigs mint
  • 12 sprigs thai basil (if is not in season you can use regular)
  • 15 leaves (fresh culantro)
  • 3 serrano chiles (Thai, thinly sliced)
  • 3 limes (cut into wedges)
  • Sriracha (“Rooster sauce")
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    Reviews(5)

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    Tanja lin 3 years ago
    pretty easy. broth tastes great
    russ g. 3 years ago
    the house smells like "yum"..... great flavors... i am not a fish sauce kinda guy... but i use half of what is called for... delicious!
    Tracy Van 5 years ago
    awesome flavor. i used what i had.. minced ginger and powdered cinnamon and cardamom.
    Paul Stuckey 5 years ago
    Always tastes great!!!!
    Tuan 5 years ago
    Amazing. The broth tasted and smelled authentic from how I remember my of grandmother's cooking. Would make it again. I have enough seasonings and hoping to make it once a month. About the seasonings, toasted it on the frying pan. I didn't have linen cloth so used a coffee filter and tied it with regular strong. I also used Better than Bouillon chicken base seasoning because I wasn't confident in making the chicken stock. I simmered the stew for a few hours to unlock the flavors and aroma.

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