Pho Ga (Chicken Noodle Soup)

"Adapted from “Vietnamese Home Cooking.” To save on time get the stock cooking and shred the cooked chicken and chop garnishes while you wait."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
3hrs 30mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • In a soup pot, bring the water, scallions, ginger, and salt to a boil.
  • Add the chicken breasts and return to a boil. Skim well.
  • Lower heat and simmer for 15 minutes.
  • Turn the burner off, cover the pan, and let the chicken sit for 15 minutes.
  • Transfer the chicken to a bowl of ice water. Let it sit for 15 minutes more.
  • Meanwhile, put the chicken wings, backs, and necks into a large heatproof bowl. Bring a tea kettle of water to a boil and pour it over the chicken pieces. Let it sit for 15 minutes. Drain the chicken and rinse with cold water.
  • Add the chicken pieces and brown sugar to the pot of stock from the breasts.
  • Return the liquid to a boil. Skim the surface thoroughly. Cook, skimming often, for 1 1/2 hours.
  • With a large slotted spoon, remove the chicken pieces, ginger, and scallions.
  • Drain the chicken breasts, pat them dry, and discard the skin and bones.
  • Shred the meat with your hands. Add it and the noodles to the pot of chicken stock. Add a small handful of scallions and half the cilantro. Ladle the soup into bowls and serve with Thai basil, sprouts, lime, jalapeno, fish sauce, and chili-garlic sauce.

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Reviews

  1. Excellent recipe that lends itself to variations. Lots of flavor. I used homemade chicken stock I had on hand, so skipped the wings, necks, etc. I just added the ginger and green onion tops to it and simmered for about an hour. I used boneless, skinless chicken breast and poached it in the broth before shredding. From there on in I followed the recipe. Loved the cilantro and basil and also added some Red Rooster chili-garlic sauce. Would be good with tofu instead of chicken, and also with shiitakes. Made for ZWT 9.
     
  2. This soup was good. I made a few changes, but made the soup basically as directed. I used Kosher salt instead of sea salt because that's what I had on hand. I used Chicken quarters instead of bone-in breasts and wings because it was more cost effective. I used regular basil instead of Thai basil because I couldn't find the Thai basil anywhere around here. And I added a very generous amount of the Srirracha, simply because we love things spicy. I served this soup with Oyster crackers and Egg rolls for a delicious dinner tonight. Thanks for a great chicken soup JD. Made for the Asian round of ZWT9 for team Tasty Testers.
     
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Tweaks

  1. Excellent recipe that lends itself to variations. Lots of flavor. I used homemade chicken stock I had on hand, so skipped the wings, necks, etc. I just added the ginger and green onion tops to it and simmered for about an hour. I used boneless, skinless chicken breast and poached it in the broth before shredding. From there on in I followed the recipe. Loved the cilantro and basil and also added some Red Rooster chili-garlic sauce. Would be good with tofu instead of chicken, and also with shiitakes. Made for ZWT 9.
     

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