Easy and Quick Vietnamese Chicken Noodle Soup Recipe (Pho Ga)

Do you love chicken noodle soup and want to try something new than your regular one ? Then try Vietnamese version of chicken noodle soup or Pho Ga.

As we know pho is traditional noodle soup from Vietnam. If we ask someone to name Vietnamese dishes, mostly Pho will be on top of the list. The well known version of Pho is beef pho (Pho Bo) whilst chicken pho (Pho Ga) has gained popularity recently. Pho ga consists of chicken meat, rice noodle and clear broth. Mostly served with some condiments such as herbs, beans sprouts and sauces. The broth has distinctive fragrant aroma and flavorful since it is simmered in spices for long hours.

Despite the convenience of buying pho from your favorite Vietnamese restaurant, nothing beats as your own homemade noodle soup. Here is my easy and quick recipe of pho ga. It will take just about 45 minutes from start to finish instead of the usual 3-4 hours.

Serve 4

Ingredients:

2 lbs chicken breast

3 star anise

3 cloves

1 tbsp coriander seeds

8 cups chicken stock

1 small onion

1 ginger (2-inch)

2 tbsp fish sauce

1/2 oz rock sugar

8 oz dry flat rice noodles

Garnish:

2 cup beansprouts, washed and drained

coriander leaves or cilantro

mints leaves

basil leaves

lime wedges

Thai red chili, thinly sliced

scallion, thinly sliced

onion or red onion, thinly sliced

fish sauce

chili sauce or sriracha sauce

hoisin sauce

1. Broil ginger and onion in the oven until they are starting to char. Or place them directly over the flame of gas stove. Use tong or grill fork and turning it occasionally until they are fragrant, softened and charred.  When they are  cooled, peel and discard any blackened skin. Smash the ginger lightly with pestle or Chinese cleaver. Set aside.
2. In a skillet, toast star anise, coriander seeds and cloves over medium heat until fragrant.  Remove from the heat to avoid burning. 
3. In a large pot, place ginger, onion, toasted spices, and chicken stock. Bring it to a boil. Toss in chicken breast. When the stock is bubbling, immediately lower the heat to a gentle simmer. Add in fish sauce and rock sugar. Let it simmer about 20 minutes. Use ladle to skim off any foam and scum that rises to the surface.  Remove chicken breast and rinse it under cold water. Drain well.  
4. Strain the broth and discard any solids. Skin fat from the surface as much as you like. Then taste and adjust to your liking. Add more sugar or salt if it's needed. 
5. Shred chicken  breast into thin strip. Cover with plastic wrap and set aside. 
6. Soak rice noodles in water for about 20 minutes or until they are pliable. Then drain it.  In a pot, bring water to boil. Then toss in drained noodle into a rolling boil water. When the noodles have softened, immediately remove from the heat. Rinse noodles under cold running water and then drain it. Set aside. 
7. Reheat broth into a boil then reduce the heat into gentle simmer.  Meanwhile assemble the noodle in individual serving bowls. 
8. Place noodles in serving bowls, top with chicken, cilantro, scallions and onion. Pour hot broth into bowl and serve immediately. Add your favorite garnishes and sauces. Enjoy.