How to Make Pho Ga (Chicken Noodle Soup): Cooking With Mrs. Nguyen

Ingredients

• 1 Whole Chicken (about 1.5 kg, cleaned and cut into pieces)
• 2.5 liters Water (for broth)
• 30 grams Fresh Ginger (sliced thinly)
• 1 Shallot (peeled and halved)
• 2 tablespoons Fish Sauce (Vietnamese nuoc mam)
• 1 teaspoon Salt (sea salt)
• 1 teaspoon Sugar (white granulated)
• 200 grams Rice Stick Noodles (dried, soak in warm water 10 minutes then drain)
• 100 grams Bean Sprouts (rinsed well)
• 20 grams Fresh Cilantro (chopped for garnish)
• 20 grams Green Onions (chopped for garnish)

Instructions

1. Clean and Prepare Chicken

   Remove any giblets, rinse the whole chicken under cold running water, pat dry with paper towels, and cut into serving pieces.

   Time: PT10M

2. Start Broth

   Place the stockpot on high heat, add 2.5 L of water and bring to a rolling boil.

   Time: PT5M

   Temperature: Boiling

3. Add Chicken and Skim Foam

   Add the chicken pieces to the boiling water, reduce heat to medium, cover, and let simmer. Using the fine mesh skimmer, skim off any foam and fat that rises to the surface for the first 10 minutes.

   Time: PT15M

4. Add Ginger and Shallot

   After the foam has been removed, add the sliced ginger and halved shallot to the pot. Continue simmering gently.

   Time: PT10M

5. Season Broth

   Stir in fish sauce, salt, and sugar. Taste and adjust seasoning if needed; the broth should be lightly seasoned, not salty.

   Time: PT5M

6. Soak and Cook Noodles

   Place the rice stick noodles in a bowl of warm water and soak for 10 minutes. Then briefly blanch the softened noodles in a separate pot of boiling water for 2 minutes, drain in a strainer.

   Time: PT12M

7. Wash Bean Sprouts

   Rinse the bean sprouts under cold running water, discard any wilted sprouts, and drain well.

   Time: PT3M

8. Assemble and Serve

   Divide the cooked noodles among soup bowls, add a handful of bean sprouts, then ladle the hot broth with chicken pieces over the top. Garnish with chopped cilantro and green onions. Serve immediately.

   Time: PT5M

9. Cleanup

   While the soup is being enjoyed, soak the stockpot and utensils in warm soapy water, then wash and dry all equipment.

   Time: PT15M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

30 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole Chicken: Chicken thighs or drumsticks
• Instead of Fresh Ginger: Ground ginger (use 1/4 tsp)
• Instead of Shallot: Yellow onion
• Instead of Fish Sauce: Soy sauce with a dash of lime juice
• Instead of Salt: Kosher salt
• Instead of Sugar: Brown sugar
• Instead of Rice Stick Noodles: Egg noodles
• Instead of Bean Sprouts: Snow peas
• Instead of Fresh Cilantro: Thai basil
• Instead of Green Onions: Scallions

Equipment Needed

• Large Stockpot
• Fine Mesh Skimmer
• Cutting Board
• Chef Knife
• Small Bowl
• Strainer
• Ladle
• Soup Bowls

Critical Steps — Do Not Skip

• Cleaning the chicken thoroughly to avoid contamination.
• Skimming foam and fat during the first 10 minutes for a clear broth.
• Adding ginger and shallot after foam removal to keep the broth clear.
• Seasoning the broth at the right time and tasting for balance.
• Assembling the soup while the broth is hot to ensure proper cooking of noodles.

Chef Tips from the Video

• Start with cold water and bring slowly to a simmer for the clearest broth.
• A pinch of baking soda can help reduce foam if you have trouble skimming.
• Serve with lime wedges and sliced jalapeños for extra brightness.

Troubleshooting

Storage

Refrigerator: Store broth and chicken separately in airtight containers for up to 3 days; noodles and bean sprouts up to 2 days.

Freezer: Broth freezes well for up to 2 months; chicken pieces can be frozen for up to 2 months.

Room temperature: Do not store at room temperature; consume within 2 hours of cooking.

Make-Ahead Tips

• Prepare the broth a day ahead, refrigerate, and reheat gently before adding noodles.
• Soak the rice stick noodles in advance and store them covered in the fridge.

Frequently Asked Questions