Description
This Vietnamese Chicken Pho soup, also known as Pho Ga, is a fragrant and comforting noodle soup with a rich broth, tender chicken, and an array of fresh toppings. Perfect for a cozy meal any time of year!
Ingredients
Units
Scale
Charred aromatics:
- 1 tbsp oil, vegetable or canola
- 2 onions, halved (skin on fine)
- 5cm/ 2″ piece of ginger, sliced 0.75cm / 1/3″ thick (unpeeled)
Pho Soup Broth:
- 2 liters / 2 quarts water
- 1.5 kg / 3 lb chicken thighs, bone in skin on
- 1 small bunch coriander/cilantro
- 5 star anise pods
- 1 cinnamon stick
- 4 cloves
- 2 tsp fennel seeds
- 2 tsp coriander seeds
- 8 tsp fish sauce
- 6 tsp white sugar
- 3/4 tsp salt
Noodle Bowls:
- 360g / 13 oz dried rice noodles, thin flat
- 2 green onions stems, finely sliced
Toppings – help yourself
- 3 cups bean sprouts
- 1 small bunch EACH Thai Basil, mint, coriander/cilantro
- 2 limes, cut into 4 wedges
- Hoisin sauce
- Sriracha
- Red chilies, finely sliced (optional)
Instructions
- Char onion & ginger: Heat oil in a 6-liter pot over high heat. Char ginger and onions for 2 minutes each side.
- Put everything in pot: Add water and remaining broth ingredients except salt. Simmer gently for 1.5 hours.
- Strain & measure: Remove chicken, strain broth, adjust volume if needed, and season with salt.
- Assembling: Prepare noodles, place in bowls, add chicken, ladle broth, top with green onions, chosen toppings, and a squeeze of lime. Serve hot.
Notes
- Chicken thighs with bone-in and skin-on provide the best flavor.
- Coriander/cilantro quantity should be around 1 1/2 cups.
- To revive bean sprouts, soak in water, refrigerate, and drain before use.
- Classic herb choices for Pho are Thai Basil, mint, and coriander/cilantro.
- Use a pot at least 6 liters/quarts in size for the broth.
