Chicken Noodle Soup (pho Ga) Recipe
Choice of: white meat, dark meat, or both
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Ingredients
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Soup Base
Noodles and Toppings
Method
Prepare the Soup Base
- 1
Boil the Chicken
In a large pot, combine the whole chicken and water. Bring to a boil over high heat.
- 2
Add Aromatics
Once boiling, reduce heat to medium and add the onion (halved), ginger (sliced), star anise, cinnamon stick, cloves, fish sauce, and salt. Simmer for 30 minutes.
- 3
Skim the Broth
During simmering, skim off any foam or impurities that rise to the top for a clearer broth.
- 4
Cook the Chicken
After 30 minutes, check the chicken for doneness. It should be cooked through. Remove the chicken from the pot, let it cool, and then shred the meat, discarding the skin and bones.
- 5
Strain the Broth
Strain the broth through a fine mesh sieve into another pot to remove solids. Discard solids and return the clear broth to the pot.
Prepare Noodles and Serve
- 6
Cook the Rice Noodles
In a separate pot, bring water to a boil. Add rice noodles and cook according to package instructions until al dente, usually about 5-7 minutes. Drain and set aside.
- 7
Assemble the Soup
In serving bowls, place a portion of cooked rice noodles. Top with shredded chicken meat.
- 8
Add Broth and Garnish
Ladle the hot broth over the noodles and chicken. Top with bean sprouts, fresh basil, lime wedges, sliced jalapeño, and chopped green onions.
- 9
Serve and Enjoy
Serve hot, allowing diners to add additional lime and jalapeño to taste.