Pho Ga Vietnamese Noodle Soup

Pho Ga Vietnamese Chicken Noodle Soup

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  • 8 to 10 cups of good chicken stock (see below, maybe a little more, just to be on the safe side)
  • 2 cups thinly sliced chicken, several thin slices per serving
  • 1 large onion, with peel, cut in half
  • 2” piece of ginger, with peel
  • 1 teaspoon salt (to taste)
  • 2 tablespoon fish sauce
  • chunk of rock sugar, about 1/2 ounce (or two tablespoons brown sugar)
  • 1 teaspoon coriander seed, toasted in dry skillet until fragrant
  • 2 whole cloves
  • 2 star anise
  • a few cilantro stems left from the cilantro used as garnish; if you are sensitive to cilantro, use parsley

Note additional ingredients, below, for the soup and the garnishes


Place onion (cut side down) and ginger on a piece of foil (for easy clean up) on a baking sheet and broil until charred. Peel the onion and scrape off the ginger peel. Cut the ginger into slices – it will be very soft.

Place stock in a large saucepan with the charred onion, ginger, salt to taste, fish sauce, rock sugar (or brown), toasted coriander, cloves, star anise, and cilantro stems. Simmer for 30 minutes, then strain through a cheesecloth-lined sieve. Place back in pot and bring to a simmer.

Taste the stock and add more salt, fish sauce or sugar to taste. The stock should be strong as it will need to flavor the noodles.

While stock simmers, prepare garnishes and additional ingredients, below.

  • 1 pound flat Rice Noodles soaked according to package directions
  • 2 cups Bean Sprouts
  • several thin slices red onion (some soaked for garnish, some goes in bowls for serving)

Bring a large pot of water to a boil. Place noodles in a shallow flat container or a pitcher. Pour some of the water over the noodles, enough to cover. Keep the rest of the water at a simmer. Rinse bean sprouts (pinch off any unattractive ends) and place in a small metal sieve. Dunk in the simmering water for about 20 seconds. Drain and set aside for garnish.

Use the time while the stock is simmering to prepare the rest of your garnishes, below.

When ready to serve, place a serving’s size handful of noodles into your metal sieve, dunk in the boiling water for about 20 seconds, just until they wilt and heat through. Place them in a bowl, then arrange chicken over the noodles. Add bean sprouts and thinly shaved onion, then ladle the hot, simmering stock over. Let everyone pick from the remaining garnishes as they wish.


  • 2 or 3 Thai chiles, thinly sliced, or Serrano (you’ll need one) or Jalapeno (if you’re not as brave)
  • Thinly sliced green onion (green part only) or spring onion
  • Cilantro leaves and tender stems
  • Sprigs of mint and/or Thai basil
  • Lime wedges, quartered
  • 1/2 red onion, very thinly sliced, soaked in water 10 minutes to remove some of the bite, drained and patted dry
  • Sriracha hot sauce
  • Hoisin

Nutrition: Cal 523.74 Cal fr Fat 11% 58 cal; tot fat 6.52; sat fat 1/3g; chol 79.73g; sod 2126mg; pot 487mg; tot carb 88.88g; fib 3.17g; sug 9.75g; prot 27.04g

Keywords: Asian, Bargain Meal of the Week, Bean Sprouts, Chicken, Chicken Stock, Green Onion, Lime, noodles, Phở, Pho Ga, rice noodles, Soup, Vietnamese