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Vietnamese Pho Ga: Chicken Noodle Soup
For the broth
For serving
  1. Mince garlic and cut shallots into thin slices.
  2. Heat olive oil in a frying pan at medium temperature. Cook garlic and shallots until golden and caramelized, about 5-6 minutes.
  3. Combine caramelized garlic and shallots, chicken breast, chicken stock, fish sauce, ginger, lemongrass, whole scallions, coriander seeds, cardamom, cinnamon stick, peppercorns, star anise, sugar and salt in a large pot. Bring to a boil then lower to a simmer for 12-15 minutes, until chicken is cooked through. Cover and set aside.
  4. While broth is cooking, prepare the garnishes: shred the carrot, slice the scallions and jalapenos, cut the lime into wedges, and pluck the cilantro.
  5. Cook the rice noodles according to the package instructions, being careful not to overcook. Because they are so thin, they usually only need to be cooked for about 3 minutes. Rinse under cold water upon completion to prevent sticking.
  6. Place a colander in a large bowl and strain the broth. Set the clean broth aside and separate the chicken from the spices and vegetables (dispose of these, and rinse the chicken if necessary). Shred the chicken using two forks and set aside.
  7. Return the clean broth to the pot and bring to a boil. Lower to a gentle simmer for 10 minutes before serving. Adjust taste as needed.
To serve
  1. Divide noodles and shredded chicken between each soup bowl.
  2. Pour hot broth over noodles and chicken, and top with bean sprouts, carrots, scallions, jalapenos , cilantro, basil and optional garnishes if using.
  3. Squeeze lime wedge over soup and add hot sauce and/or hoisin if using.