PHO GA - Vietnamese Chicken Noodle Soup

Ingredients

• 1.5-2 kg Whole Chicken (preferably free‑range, cut off the bottom (carcass))
• 4 L Water (for broth)
• 1 piece Onion (quartered, added to broth)
• 2 inch piece Ginger (sliced, added to broth)
• 1 piece Shallot (optional, added to broth)
• 1 piece Cinnamon Stick (aroma spice)
• 2 pieces Star Anise (aroma spice)
• 1 piece Black Cardamom (aroma spice)
• 2 tablespoon Fish Sauce (adds salty umami; can substitute 1 tsp salt)
• 1 teaspoon Salt (optional if not using fish sauce)
• 1 teaspoon Chicken Powder (bouillon powder for depth)
• 1 teaspoon Sugar (balances flavors, optional)
• 400 g Flat Rice Noodles (Pho Noodles) (medium‑width, broken into portions)
• 2 stalks Spring Onions (chopped for garnish)
• 1 bunch Fresh Coriander (chopped for garnish, smaller leaves are fine)
• 1 piece Lime (cut into wedges for serving)
• 1 tablespoon Chili Sauce (optional, for heat)
• 1 sheet Aluminum Foil (to form a round shape for spice bag (optional))

Instructions

1. Prepare Chicken and Start Broth

   Trim the bottom of the whole chicken, rinse, and place it in a large stockpot with 4 L of water. Add the quartered onion, sliced ginger, and optional shallot. Bring to a rapid boil over high heat, then immediately skim off any foam or impurities that rise to the surface.

   Time: PT5M

   Temperature: high heat

2. Simmer Broth with Aromatics

   Reduce the heat to medium‑low, add the cinnamon stick, star anise, and black cardamom. Stir in 2 Tbsp fish sauce (or 1 tsp salt) and 1 tsp chicken powder. Cover and let the broth simmer gently for about 1 hour, then add the spice‑infused tea ball and continue simmering for another 30 minutes to extract maximum aroma.

   Time: PT1H30M

   Temperature: medium‑low

3. Make Spice Bundle (Tea Ball)

   Form a small round shape with a piece of aluminum foil, place the cinnamon stick, star anise, and black cardamom inside, and seal it. Insert the bundle into a tea ball or wrap it tightly in cheesecloth and tie securely. This will be added to the broth 30 minutes before the end of cooking.

   Time: PT5M

4. Season the Broth

   After the 1 hour 30 minute simmer, taste the broth and adjust seasoning with additional fish sauce, salt, sugar, or chicken powder as needed. Remove the spice bundle and discard the whole chicken bones (you can keep them for a second stock).

   Time: PT5M

5. Cook the Rice Noodles

   While the broth is finishing, bring a separate pot of water to a boil. Add the flat rice noodles and cook for about 10 minutes (or according to package directions) until tender but still slightly firm to the bite.

   Time: PT10M

   Temperature: medium heat

6. Rinse the Noodles

   Drain the noodles in a colander. Rinse first under cold running water to wash away excess starch, then quickly rinse under hot water to keep them from sticking together. Set aside.

   Time: PT5M

7. Prepare Chicken Meat and Garnish

   Remove the cooked chicken from the broth, rinse under cold water to stop further cooking and keep the skin from darkening. Pat dry and slice the meat into bite‑size strips. Return the bones to the pot for extra flavor if desired. Roughly chop the spring onions and fresh coriander.

   Time: PT10M

8. Assemble and Serve

   Divide the rinsed noodles among serving bowls. Top with sliced chicken, chopped spring onions, and coriander. Ladle the hot broth over the noodles until the bowl is full. Serve with lime wedges and optional chili sauce on the side.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

8 g

Fiber

2 g