Vietnamese 'Pho Ga' Chicken Noodle Soup

Ingredients

• 5 pieces Star Anise (whole, toasted)
• 1 teaspoon Coriander Seeds (toasted)
• 2 medium Onion (halved, roasted)
• 20 grams Ginger (peeled with spoon, roasted)
• 1.5 kg Whole Chicken (skin removed, excess fat trimmed, joint split)
• 3 liters Water (for broth)
• 1 medium Daikon Radish (peeled, halved)
• 200 grams Rice Noodles (Bánh Phở) (soaked overnight, drained)
• 0.9 teaspoon Fish Sauce (fermented, authentic)
• 6 grams Rock Sugar (or regular granulated sugar)
• 0.5 teaspoon Salt (to taste)
• 5 whole Shallots (peeled, added to broth)
• 100 grams Bean Sprouts (for garnish)
• 1 whole Lime (cut into wedges for serving)
• 2 slices Fresh Chili (thinly sliced)
• 10 grams Coriander Stems (chopped)
• 20 grams Spring Onion Greens (thinly sliced, soaked in cold water 5 min)
• 10 grams Vietnamese Basil (Thai Basil) (whole leaves for garnish)
• 1 tablespoon Dried Shallots (optional garnish)

Instructions

1. Toast Whole Spices

   Heat a dry skillet over medium heat, add the star anise and coriander seeds, and toast for 1‑2 minutes until fragrant. Remove from heat immediately to avoid burning.

   Time: PT5M

2. Roast Onion and Ginger

   Place the halved onions and ginger pieces over an open flame or under a broiler, turning until the skins are charred and the juices start to seep out. This should take about 3‑4 minutes per side.

   Time: PT10M

3. Prepare the Chicken

   Trim excess skin and fat from the whole chicken. Remove the leg joint (knuckle) and split the bird down the back without fully separating the halves, keeping it neat for cooking.

   Time: PT10M

4. Start the Broth

   In a large stockpot, bring 3 L of water to a rolling boil. Add the whole chicken, lower to a gentle simmer, and skim off any foam that rises to the surface.

   Time: PT5M

5. Add Daikon and Aromatics

   Add the halved daikon, roasted onions, and roasted ginger to the pot. Reduce heat to low and let the mixture simmer.

   Time: PT5M

6. Skim Fat and Foam

   Periodically ladle off any fat that rises to the surface, keeping the broth clear and light.

   Time: PT5M

7. Add Toasted Spices

   Place the toasted star anise and coriander seeds in a fine mesh strainer and submerge it at the bottom of the pot. Let the spices infuse for about 30 minutes.

   Time: PT2M

8. Simmer the Broth

   Continue to simmer the broth on low heat for 1 hour, allowing the flavors to meld. Keep the pot partially covered.

   Time: PT1H

9. Prepare the Rice Noodles

   Drain the overnight‑soaked rice noodles. Bring a separate pot of water to a boil, add the noodles and cook for 2‑3 minutes until tender, then drain and set aside.

   Time: PT5M

10. Season the Broth

    Stir in the fish sauce, rock sugar, salt, and peeled shallots. Taste and adjust seasoning if needed.

    Time: PT5M

11. Rest the Chicken

    Remove the chicken from the broth, place on a plate, and let it rest for 30 minutes. This makes the meat easier to shred.

    Time: PT30M

12. Assemble the Bowls

    Divide the cooked noodles among serving bowls. Top with shredded chicken, bean sprouts, fresh herbs (coriander stems, spring‑onion greens, Vietnamese basil), lime wedges, chili slices, and a sprinkle of dried shallots.

    Time: PT5M

13. Serve

    Ladle the hot broth over the assembled bowls and enjoy immediately.

    Time: PT0M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g