Pho GA 2 Ways (Vietnamese Chicken Noodle Soup)

Ingredients

• 1 tsp White Peppercorns (toasted)
• 5 leaves Kaffir Lime Leaves (toasted for broth, extra leaves for garnish threads)
• 0.5 piece Star Anise (toasted)
• 1 small piece Cinnamon Stick (toasted)
• 0.5 medium Onion (halved)
• 2 inches Fresh Ginger (sliced)
• 5 whole Shallots (sliced)
• 1 bunch Coriander Root (optional, added to broth)
• 4 pieces Chicken Quarters (about 1.5 kg total)
• 2 tbsp Vegetable Oil (for turmeric‑infused oil)
• 1 tsp Turmeric Powder (for infused oil)
• 1 bunch Fresh Coriander (Cilantro) (chopped for garnish)
• 2 stalks Scallions (cut into halves or quarters)
• 1 small Onion (Garnish) (thinly sliced)
• 200 g Flat Rice Noodles (for 4 servings)
• 1 tsp Salt (to taste)
• 2 tbsp Soy Sauce (for broth and dry sauce)
• 1 tbsp Oyster Sauce (for dry sauce)
• 1 tsp Sugar (for dry sauce)
• 1 tsp Cornstarch (mixed with water for slurry)
• 20 g Tamarind Paste (dissolved in hot water for dry sauce)
• 2 cloves Garlic (minced for dry sauce)
• 100 g Bean Sprouts (blanched for garnish)
• 30 g Roasted Peanuts (crushed for dry version garnish)
• 1 lime Lime Wedges (cut into wedges for serving)
• 1 dash Hot Sauce (optional, to taste)
• 1 handful Thai Basil (for side platter)

Instructions

1. Toast Aromatic Spices

   In a small saucepan over medium‑low heat, toast 1 tsp white peppercorns, 5 kaffir lime leaves, ½ star anise, and a small piece of cinnamon for about 3 minutes until fragrant and the leaves wilt.

   Time: PT3M

2. Prepare Aromatics

   Halve the onion, slice 2 inches of ginger, slice 5 shallots, and (if using) rinse the coriander root. Set aside.

   Time: PT5M

3. Bundle Aromatics

   Place the toasted spices and all prepared aromatics into a cheesecloth or tea filter bag and tie securely. If the bag is too small, leave the onion and ginger in slices directly in the pot.

   Time: PT2M

4. Cook Chicken Broth

   Add the chicken quarters to a large soup pot, cover with enough water (about 3 L) and bring to a boil. Add the aromatic bundle, reduce to a gentle simmer, and cook for 30 minutes until the meat is fully cooked and no pink juices run.

   Time: PT30M

5. Shock and Debone Chicken

   Transfer the cooked chicken to an ice‑water bath to stop cooking. Once cool, remove the meat from the bones, discard skin if desired, and cut the meat into bite‑size pieces.

   Time: PT10M

6. Make Turmeric‑Infused Oil

   Heat 2 tbsp vegetable oil in a small pan over medium heat, add 1 tsp turmeric powder, and stir for 2‑3 minutes until the oil turns bright yellow.

   Time: PT3M

7. Brush Chicken with Turmeric Oil

   Lightly brush the chicken pieces with the turmeric‑infused oil to give them a glossy, golden hue.

   Time: PT2M

8. Create Lime‑Leaf Threads

   Stack the remaining kaffir lime leaves, roll tightly into a cigar shape, secure with a rubber band, and slice into very fine threads with a sharp knife.

   Time: PT5M

9. Prepare Garnishes

   Chop fresh coriander, cut scallion stalks into halves or quarters, thinly slice the garnish onion, and set aside. Keep Thai basil leaves for the side platter.

   Time: PT5M

10. Season the Broth

    Taste the broth and season with 2 tbsp soy sauce and 1 tsp salt (or fish sauce if preferred). Keep the broth hot on low heat.

    Time: PT2M

11. Blanch Rice Noodles

    Place the flat rice noodles in a large bowl of hot water (just off boil) for 3 minutes until softened, then drain.

    Time: PT3M

12. Assemble Broth Version Bowl

    Divide the noodles among serving bowls, top with chicken pieces, sprinkle lime‑leaf threads, coriander, and sliced onion. Place scallion halves on the side, then ladle hot broth over everything.

    Time: PT5M

13. Prepare Tamarind Sauce (Dry Version)

    Dissolve 20 g tamarind paste in 2 tbsp hot water. In a small saucepan, fry minced shallot and garlic until fragrant (2 min). Add the tamarind liquid, ½ cup chicken broth, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and bring to a simmer. Stir a slurry of 1 tsp cornstarch with 1 tbsp water and add to thicken; cook 2‑3 minutes until glossy.

    Time: PT10M

14. Blanch Bean Sprouts

    Briefly blanch bean sprouts in hot water for 1 minute, then drain.

    Time: PT2M

15. Assemble Dry Noodle Bowl

    In a large mixing bowl, toss the blanched noodles with the tamarind sauce until evenly coated. Add chicken pieces, bean sprouts, lime‑leaf threads, fried shallot, chopped coriander, and crushed roasted peanuts. Mix well and serve with lime wedges, hot sauce, and fresh herbs.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of White Peppercorns: Black pepper
• Instead of Kaffir Lime Leaves: Lime zest
• Instead of Star Anise: Anise seed
• Instead of Cinnamon Stick: Ground cinnamon
• Instead of Fresh Ginger: Ground ginger
• Instead of Chicken Quarters: Chicken thighs
• Instead of Vegetable Oil: Canola oil
• Instead of Turmeric Powder: Fresh turmeric
• Instead of Flat Rice Noodles: Vermicelli
• Instead of Soy Sauce: Tamari
• Instead of Oyster Sauce: Hoisin sauce
• Instead of Sugar: Honey
• Instead of Cornstarch: Arrowroot powder
• Instead of Tamarind Paste: Lime juice
• Instead of Roasted Peanuts: Cashews
• Instead of Thai Basil: Holy basil

Equipment Needed

• Small Saucepan
• Large Soup Pot
• Cheesecloth or Tea Filter Bag
• Cutting Board
• Chef's Knife
• Ice Bath Bowl
• Frying Pan (small)
• Mixing Bowl
• Tongs (optional)
• Measuring Spoons
• Rubber Band (optional)
• Serving Bowls
• Ladle or Large Spoon

Critical Steps — Do Not Skip

• Toast spices until fragrant (Step 1).
• Cook chicken until fully done with no pink (Step 4).
• Brush chicken with turmeric‑infused oil for bright yellow skin (Step 7).
• Roll kaffir lime leaves into a cigar and cut into fine threads (Step 8).
• Prepare tamarind sauce and achieve proper thickness with cornstarch slurry (Step 13).

Chef Tips from the Video

• Use fresh kaffir lime leaves for the most authentic aroma.
• A splash of fish sauce in the broth adds depth without making it salty.
• Lightly toast spices to release oils but avoid burning—they turn bitter quickly.
• Add a pinch of lemon zest to the broth for extra brightness.
• Serve extra herbs, lime wedges, and hot sauce on the side so each diner can customize.

Troubleshooting

Storage

Refrigerator: Store broth and cooked chicken separately in airtight containers for up to 3 days.

Freezer: Freeze broth for up to 2 months; chicken pieces can be frozen for 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the broth a day ahead and refrigerate; reheat gently before serving.
• Make turmeric‑infused oil and store in a sealed jar for up to 1 week.
• Prepare tamarind sauce in advance; keep refrigerated and warm before tossing with noodles.
• Chop herbs and store in a damp paper towel inside an airtight container.

Frequently Asked Questions