Pho Ga — Chicken Noodle Soup
Experience the soul of Vietnam with this aromatic Pho Ga. A clear, flavorful broth, tender chicken, and fresh herbs create a symphony of taste.
Pho Ga — Chicken Noodle Soup
Experience the soul of Vietnam with this aromatic Pho Ga. A clear, flavorful broth, tender chicken, and fresh herbs create a symphony of taste.
Key move
Char the ginger and onion properly to unlock their full aromatic potential.
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The Setup
- Stockpot8-quart
- Fine-mesh sieve
- Tongs
The Mise en Place
5 of 16Your prep station before cooking begins
The Protein (0/2)
The Aromatics (0/2)
The Spice Blend (0/3)
Broth is cloudy.
Ensure you are skimming the broth frequently during simmering to remove impurities.
Broth lacks flavor.
Make sure to char the onion and ginger properly. Also, use high-quality fish sauce.
Chef's Notes
To get clear broth, skim foam and impurities from the surface regularly as it simmers.
Toast spices like star anise and cinnamon before adding to the pot for deeper flavor.
Serve with fresh lime wedges, Thai basil, cilantro, and thinly sliced jalapeños for customizable heat and freshness.
The broth can be made a day ahead and refrigerated. Reheat gently before assembling the soup.
The Method
CHAR
Time-sensitiveChar the onion and ginger (4 inches) directly over a gas flame or under a broiler until blackened on all sides.
Onion and ginger skins are blackened and blistered.
RINSE
Rinse the chicken (1500 g) thoroughly under cold water.
Chicken is clean.
COMBINE
In a large stockpot, combine the chicken (1500 g), charred onion and ginger (4 inches), star anise (5 whole), cinnamon stick (1 stick), cloves (5 whole), fish sauce (¼ cups), salt (2 tsp), sugar (1 tsp), and 12 cups of water.
All ingredients are in the stockpot.
BRING
Bring to a boil over high heat, then reduce heat to low and simmer for 1.5 hours, skimming off any scum that rises to the surface.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
Broth is simmering and clear.
REMOVE
Remove the chicken (1500 g) from the pot and let it cool slightly. Shred the chicken meat and discard the skin and bones.
Chicken is shredded.
STRAIN
Strain the broth through a fine-mesh sieve to remove the solids. Discard the solids.
Broth is strained and clear.
PREPARE
Cook the rice noodles (8 oz) according to package directions.
Noodles are cooked.
ASSEMBLE
Divide the rice noodles (8 oz) among bowls. Top with shredded chicken (1500 g), bean sprouts (2 cups), Thai basil (½ cups), cilantro (½ cups), mint (¼ cups), scallions (½ cups), and lime (1 whole) wedges.
Bowls are assembled with noodles, chicken, and toppings.
LADLE
Time-sensitiveLadle the hot broth over the noodles and toppings. Serve immediately.
Broth has been ladled into bowls.
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