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Vietnamese Pho Ga: Chicken Noodle Soup

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Vietnamese Pho Ga, or Vietnamese Chicken Noodle Soup, is a healthy and refreshing soup that is loaded with unique international flavors. Good luck eating just one bowl!

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There are so many ways to season this soup, and there are even more ways to garnish it. It's a truly customizable dish with layers and layers of flavor and broth that is to-die-for.

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Pho Ga has quickly become one of my favorite meals. It's flavorful, it's easy to customize, and it's really healthy. 

The broth for Vietnamese Pho Ga is sometimes made with a whole chicken to get the added flavor from the fat and bones. But, in the essence of time, I opted to use chicken breasts which still achieves a pretty kicka** flavor for much less time in the kitchen.

The flavor is largely attributed to the bevy of spices that are used. Peppercorns, cardamom, coriander seeds, cinnamon sticks, and star anise – spices that are often bundled into Chinese five-spice.

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This is the one and only recipe that I have ever used star anise for. It has a very unique smell which you can catch a nice hint of once the broth gets to a good simmer.

One thing I love about this dish is that it is super healthy. There isn't a single thing in this recipe that is unhealthy, as a matter of fact… especially if you opt out of putting any added hoisin or hot sauce as a small topping – but that amount you'd put there is not enough to make this an unhealthy dish. I never opt out of these sauces because they add a nice little kick to an already flavorful bite.

If you are looking for a family-friendly meal or something that works well for a group with different tastes, this is perfect because it follows the build-your-own concept. 

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With the exception of the noodles and chicken, which are placed on the bottom of the bowl before filling with broth, all of the other ingredients are added just before serving.

Because the chicken may have cooled after shredding, the broth will save you from needing to reheat it.

The chicken is super tender and more flavorful than a simple poach because it is actually cooked in the broth.

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Don't let the long list of ingredients scare you! There's a reason this soup tastes so good!

CHECK OUT THESE OTHER DELICIOUS SOUP RECIPES:

Cream of Zucchini Soup
Easy Crockpot Chicken Enchilada Soup
Creamy Cauliflower Soup


 

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Vietnamese Pho Ga: Chicken Noodle Soup

Ingredients

For the broth

  • 1 tbsp olive oil
  • 3-4 Shallots, sliced thin
  • 3-4 cloves garlic, minced
  • 3 lbs Chicken Breast
  • 64 oz Chicken Stock
  • 1 tbsp Fish Sauce
  • 2 inches Ginger, crushed
  • 2 stalks lemongrass, chopped
  • 4 whole scallions, (green onions)
  • 2 tbsp Coriander Seeds
  • 1 tbsp Cardamom
  • 1 Cinnamon Stick
  • 1 tbsp Whole Peppercorns
  • 5 Star Anise
  • 1 tsp white sugar
  • 1/2 tsp Kosher Salt

For serving

  • 4.5 oz Rice Noodles, (vermicelli)
  • handful Bean Sprouts
  • 1 large Carrot, shredded
  • 3 scallions, sliced
  • 2 Jalapenos, sliced thin
  • 1 Lime, cut into wedges
  • cilantro
  • Basil
  • 1 tbsp Crispy Fried Shallots, optional
  • 1 Red Chili, sliced thin (optional)
  • Hot Sauce or Sriracha, optional
  • Hoisin, optional

Instructions

  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. Pour hot broth over noodles and chicken, and top with bean sprouts, carrots, scallions, jalapenos , cilantro, basil and optional garnishes if using.
  2. Squeeze lime wedge over soup and add hot sauce and/or hoisin if using.

 

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Vietnamese Pho Ga - Vietnamese Pho Ga: Chicken Noodle Soup
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 [wpurp-searchable-recipe]Vietnamese Pho Ga: Chicken Noodle Soup – – For the broth: olive oil, Shallots (sliced thin), garlic (minced), Chicken Breast, Chicken Stock, Fish Sauce, Ginger (crushed), lemongrass (chopped), scallions ((green onions)), Coriander Seeds, Cardamom, Cinnamon Stick, Whole Peppercorns, Star Anise, white sugar, Kosher Salt, For serving: Rice Noodles ((vermicelli)), Bean Sprouts, Carrot (shredded), scallions (sliced), Jalapenos (sliced thin), Lime (cut into wedges), cilantro, Basil, Crispy Fried Shallots (optional), Red Chili (sliced thin (optional)), Hot Sauce or Sriracha (optional), Hoisin (optional), , Mince garlic and cut shallots into thin slices.; Heat olive oil in a frying pan at medium temperature. Cook garlic and shallots until golden and caramelized, about 5-6 minutes.; 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.; While broth is cooking, prepare the garnishes: shred the carrot, slice the scallions and jalapenos, cut the lime into wedges, and pluck the cilantro.; 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.; 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.; 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: Divide noodles and shredded chicken between each soup bowl.; Pour hot broth over noodles and chicken, and top with bean sprouts, carrots, scallions, jalapenos , cilantro, basil and optional garnishes if using.; Squeeze lime wedge over soup and add hot sauce and/or hoisin if using.; ; – – Dinner – Recipes – Soups – vietnamese chicken noodle soup – vietnamese pho ga[/wpurp-searchable-recipe]

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32 Comments

  1. This soup looks really delicious! You are right, there are a lot of ingredients, but many of them are just more flavor :) I’m a 100% dark meat girl so I think I would use chicken thigh instead of breast…but that would be the only change. Thanks for this recipe

  2. Your soup looks and sounds delicious! It would be wonderful on a cold night like tonight. Perfect to keep help keep warm!

  3. All the yum! This looks like perfection – your food photography skills are on point! I’m not a very adventurous cook but I would like to try this some time!

  4. This looks delicious! Asian inspired food is one of my fav…next to good ol’ southern and German food. =) So this is definitely going in my “have to try this recipe” folder. =)

  5. Making Pho at home has been on our to-do list for a while because my family already loves it at restaurants. Will have to give this recipe a try.

  6. Garnishing always does the trick for me. I am a picky eater but will dive in if presented well. Thank you for sharing these recipes. I love adding all kinds of spices to my cooking (Caribbean girl thing) and the star anise is one of my favorite. I also love adding ginger, it helps settle the stomach. I will be trying the soup recipe, thank you for sharing this.

  7. Thank you so much for wonderful recipes! What I love about your website most of all is that you post not only great recipes and descriptions but also stunning photos of food! Have a nice day!

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