Pho Ga Chicken Noodle Soup
Warm, aromatic, and brimming with authentic Vietnamese flavors, Pho Ga Chicken Noodle Soup is a comforting dish that’s perfect for any occasion. This soul-soothing soup features a rich and fragrant broth made by simmering a whole chicken with charred onion, ginger, and spices like cinnamon, star anise, and cloves, creating the perfect balance of savory and slightly sweet. Tender rice noodles and succulent shredded chicken take center stage, while fresh garnishes like cilantro, Thai basil, bean sprouts, and lime wedges allow you to personalize every bowl. Simple yet deeply satisfying, this recipe is a must-try for lovers of classic Vietnamese pho or those seeking an easy homemade alternative to takeout. Ready in just over two hours, this dish is worth every minute for its depth of flavor and nourishing warmth!
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Recipe Information
Ingredients
- 1 4 to 5 pounds whole chicken
- 1 yellow onion
- 5 inches fresh ginger
- 1 cinnamon stick
- 2 star anise
- 4 cloves
- 1 tablespoon coriander seeds
- 2 tablespoons fish sauce
- 1 tablespoon rock sugar or granulated sugar
- 14 ounces rice noodles
- 2 green onions (thinly sliced)
- 0.25 cup cilantro (chopped)
- 2 cups bean sprouts
- 1 cup Thai basil leaves
- 1 lime (cut into wedges)
- hoisin sauce (for serving)
- sriracha (for serving)
- to taste salt
Instructions
Place the whole chicken in a large pot and cover with about 10 cups of water. Bring to a boil over medium-high heat, regularly skimming off the foam to keep the broth clear.
While the water heats, char the onion and ginger. Halve the onion and slice the ginger into large chunks. Place them directly over an open flame or under a broiler, turning occasionally, until they are charred and fragrant (about 5-6 minutes). Rinse off any blackened bits.
Once the broth reaches a boil, lower the heat to a simmer. Add the charred onion, ginger, cinnamon stick, star anise, cloves, and coriander seeds to the pot.
Simmer the broth on low heat for about 45-60 minutes, or until the chicken is cooked through. Remove the chicken carefully and let it cool slightly.
While the chicken cools, add fish sauce, sugar, and salt to the broth. Continue simmering the broth for another 30-40 minutes to deepen the flavors. Strain the broth into a clean pot to remove solids.
Shred the cooled chicken into bite-sized pieces, discarding the skin and bones.
Cook the rice noodles according to the package instructions, then rinse with cold water and drain well.
To assemble, divide the noodles among serving bowls. Top with shredded chicken and ladle the hot broth over the top.
Serve with green onions, cilantro, bean sprouts, Thai basil, lime wedges, hoisin sauce, and sriracha on the side so everyone can customize their bowls.
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 6430 mg | 280% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 36.5 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 852 mg | 66% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 2988 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
