Using Herbs and Spices

Vietnamese Recipes & Cuisines (Rice & Noodles)

Chicken Noodle Soup Recipe

(Pho Ga)

Traditionally, this meal-in-a-bowl soup is made with beef and beef bones, but the Vietnamese have perfected a lighter non-beef version using chicken. This soup is popular at any time of day or night, and is often enjoyed for breakfast in Vietnam.

Ingredients : Serves 8

1

3 liters

5 cm

4

2 1/2 cm

2 tablespoons

2 tablespoons

2 tablespoons

450 g

450 g

4 sprigs

1

4

70 g

1

Whole chicken, about 2 kg

Chicken stock

Cinnamon stick

Spring onions (scallions0

Fresh ginger, pounded

Salt

Sugar

Fish sauce

Dried rice stick noodles (yields 7 cups cooked noodles)

Fresh bean sprouts, blanched

Fresh coriander (cilantro), roughly chopped

Yellow onion, thinly sliced crosswise (optional)

Spring onions (scallions) cut into 2 1/2 cm (1 in) pieces

Fresh Thai basil leaves

Lime, cut into 8 sections (optional)

Method :
  • Place the chicken and the stock in a large stockpot with the cinnamon, spring onions, fresh ginger, salt, and sugar and bring to the boil over medium heat. Reduce the heat to low and continue cooking for one hour more. Add the fish sauce and set aside.

  • Meanwhile, to cook the noodles, bring a large pot of water to a boil, put in the noodles and cook until tender, about 8 minutes. Remove from the heat, drain, rinse in cold water and set aside.

  • Half an hour before serving, remove the chicken from the stock and when it is cool enough to handle, shred the meat by hand and set aside.

  • To serve, place a handful of noodles in a large soup bowl. Top with some bean sprouts and shredded chicken. Garnish with the fresh coriander, onion slices, if desired, spring onions and basil. Ladle in the soup and sprinkle fresh lime juice, if desired. Add more fish sauce to taste, if desired. Repeat process for each serving.

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