Why is my Pho Ga — Chicken Noodle Soup Chicken is dry.?

Chicken is dry.. Do not overcook the chicken. Remove it from the broth as soon as it is cooked through.

Why is my Pho Ga — Chicken Noodle Soup Noodles are mushy.?

Noodles are mushy.. Cook the rice noodles according to package directions and do not overcook them.

Why is my Pho Ga — Chicken Noodle Soup Not enough herbs?

Not enough herbs. Don't skimp on the herbs! Fresh herbs are essential for the authentic Pho Ga flavor.

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

Name: Pho Ga — Chicken Noodle Soup
Prep time: 30 min
Total time: 120 min
Yield: 8 servings
Ingredients: 1500 g Chicken (Whole chicken or bone-in thighs/drumsticks); 1 whole Yellow Onion (Unpeeled); 4 inch Ginger (Unpeeled); 5 whole Star Anise; 1 stick Cinnamon Stick; 5 whole Cloves; 0.25 cup Fish Sauce; 2 tsp Salt (Or to taste); 1 tsp Sugar; 8 oz Rice Noodles (Dried, flat rice noodles); 2 cups Bean Sprouts; 0.5 cup Thai Basil (Fresh); 0.5 cup Cilantro (Fresh); 0.25 cup Mint (Fresh); 1 whole Lime (Cut into wedges); 0.5 cup Scallions (Thinly sliced)

Experience the soul of Vietnam with this aromatic Pho Ga. A clear, flavorful broth, tender chicken, and fresh herbs create a symphony of taste.

Total: 2 hrsActive: 30 minDifficulty: MediumYield: 8 servings

East AsianChickenDinner

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.

Total: 2 hrsActive: 30 minDifficulty: MediumYield: 8 servings

East AsianChickenDinner

Key move

Char the ginger and onion properly to unlock their full aromatic potential.

Cook mode keeps your place

Larger text, ingredients in reach, and saved step progress while you cook.

Larger textIngredients in reachSaves your place

The Setup

Stockpot
8-quart
Fine-mesh sieve
Tongs

The Mise en Place

5 of 16

Your prep station before cooking begins

Units

The Protein (0/2)

1500 gChicken(Whole chicken or bone-in thighs/drumsticks)

2 tspSalt(Or to taste)

The Aromatics (0/2)

1 wholeYellow Onion(Unpeeled)

4 inchesGinger(Unpeeled)

The Spice Blend (0/3)

Spice bowl

Combine these spices into one bowl before you start.

Combine: Star Anise, Cinnamon Stick, Cloves

5 wholeStar Anise

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

Tip

To get clear broth, skim foam and impurities from the surface regularly as it simmers.

Tip

Toast spices like star anise and cinnamon before adding to the pot for deeper flavor.

Serving

Serve with fresh lime wedges, Thai basil, cilantro, and thinly sliced jalapeños for customizable heat and freshness.

Make Ahead

The broth can be made a day ahead and refrigerated. Reheat gently before assembling the soup.

The Method

CHAR

Time-sensitive

Char the onion and ginger (4 inches) directly over a gas flame or under a broiler until blackened on all sides.

Pitfall:

Fire hazard: Keep ginger and onion away from the direct gas ignition source to prevent flare-ups.

Onion and ginger skins are blackened and blistered.

RINSE

Rinse the chicken (1500 g) thoroughly under cold water.

Pitfall:

Cross-contamination: Ensure the sink area is sanitized immediately after to prevent spreading bacteria.

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.

Pitfall:

Cloudy Broth: Avoid boiling the broth vigorously; keep it at a gentle simmer to ensure the final result remains clear.

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.

Pitfall:

Cloudy broth: Do not let the broth reach a rolling boil after the initial simmer, as this emulsifies fats and clouds the stock.

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.

Pitfall:

Overcooked Chicken: Remove the chicken as soon as it is cooked through to prevent the meat from becoming dry and stringy.

Chicken is shredded.

STRAIN

Strain the broth through a fine-mesh sieve to remove the solids. Discard the solids.

Pitfall:

Sediment Transfer: Do not press down on the solids in the sieve, as this will force cloudy particles into your clear broth.

Broth is strained and clear.

PREPARE

Cook the rice noodles (8 oz) according to package directions.

Pitfall:

Overcooked Noodles: Rice noodles turn mushy very quickly; check for doneness 30 seconds before the package time.

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.