Pho Ga (Vietnamese Chicken Noodle Soup) Recipe

Ingredients

• 2.5 teaspoons Kosher Salt (divided: 1 tsp for blanching, 1 tsp for broth, 0.5 tsp at end)
• 1.5 pounds Pork or Chicken Bones (preferably pork neck bones or chicken carcasses for richer flavor)
• 1 Whole Chicken (about 3.5‑4 lb, rinsed and rubbed with salt)
• 1 large knob (≈2 in) Fresh Ginger (peeled and smashed)
• 1 large Onion (roasted, peeled, then halved for broth)
• 1 teaspoon Dried Cloves (whole)
• 0.5 teaspoon Black Peppercorns (whole, also called black corn pepper)
• 2 Asian Cinnamon Sticks (Saigon cinnamon, broken in half)
• 1 Cardamom Pod (whole, lightly crushed)
• 4 Star Anise (whole)
• 1 tablespoon Fish Sauce (Vietnamese nuoc mam)
• 2 oz Rock Sugar (or substitute with light brown sugar)
• 8 oz Rice Noodles (Flat Pho Noodles) (uncooked)
• 1 handful Thai Basil (fresh leaves)
• 1 handful Cilantro (fresh, chopped)
• 1 cup Bean Sprouts (rinsed)
• 1 Lime (cut into wedges for serving)
• 2 stalks Green Onions (chopped)
• ¼ cup Sliced Onion (thinly sliced for garnish)
• 1 Jalapeño (sliced, optional heat)
• 1 tablespoon Chili Sauce (Hoisin or Sriracha) (adjust to taste)

Instructions

1. Blanch Bones

   Place the pork or chicken bones in a pot of cold water, add 1 tsp kosher salt, bring to a boil, then immediately drain and rinse the bones under cold water to remove impurities.

   Time: PT5M

   Temperature: boiling

2. Prep Whole Chicken

   Rub the whole chicken with a pinch of kosher salt, rinse briefly, then plunge it into a pot of boiling water for about 1 minute. Remove and set aside; this step tightens the skin and removes surface blood.

   Time: PT5M

   Temperature: boiling

3. Roast Aromatics

   Roast the ginger knob and the whole onion directly over medium heat or under a broiler until the skins are charred. Remove, peel, and set aside.

   Time: PT10M

   Temperature: medium

4. Toast Spices

   In a dry skillet over medium heat, toast 1 tsp dried cloves, ½ tsp black peppercorns, 1‑2 cinnamon sticks (broken), 1 cardamom pod, and 4 star anise until fragrant, about 2‑3 minutes. Transfer to a cheesecloth bag and set aside.

   Time: PT5M

   Temperature: medium

5. Start Broth

   Fill a large stockpot with 12‑14 cups water, add 1 tsp kosher salt and the blanched bones. Bring to a gentle boil, then reduce to a simmer and skim the surface regularly for 30 minutes.

   Time: PT30M

   Temperature: simmer

6. Add Chicken and Flavorings

   Add the pre‑boiled whole chicken, the spice bag, 1 tbsp fish sauce, the smashed ginger, the halved roasted onion, 2 oz rock sugar, and an additional ½ tsp kosher salt to the pot. Simmer gently for 1 hour, or until the chicken is fully cooked and tender. Remove the chicken and set aside to cool slightly; discard the spice bag.

   Time: PT1H

   Temperature: simmer

7. Shred Chicken

   When the chicken is cool enough to handle, remove the meat from the bones, discard skin and bones, and shred or slice the meat into bite‑size pieces. Set aside for serving.

   Time: PT5M

8. Prepare Noodles and Garnishes

   Cook the rice noodles according to package directions (usually 2‑3 minutes in boiling water), then drain and rinse with cold water. Arrange Thai basil, cilantro, bean sprouts, lime wedges, chopped green onions, sliced onion, and jalapeño on a platter.

   Time: PT15M

   Temperature: boiling

9. Assemble Bowls

   Divide cooked noodles among serving bowls, top with shredded chicken and desired garnishes. Ladle hot broth over everything, then finish with a squeeze of lime juice and a drizzle of chili sauce to taste.

   Time: PT5M

   Temperature: hot

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

70 g

Fat

10 g

Fiber

3 g