As the weather gets chillier, this dish is sure to hit the spot whether you’re on the verge of a cold or just need a culinary pick-me-up. We discovered Pho Ga (traditional Vietnamese chicken noodle soup) during our trip in North Vietnam last February, and we fell in love with this soup. You can find it everywhere - from the streets of Hanoi to the upscale restaurants in the city.
Pho (pronounced "Fuh" and not "Fo") is a traditional Vietnamese noodle soup, originally from the region of Hanoi. It's usually served with chicken (Ga) or beef (Bo). Today, we would like to show you an easy recipe of Pho Ga you can enjoy in the comfort of your dining room.
This Vietnamese soup is light, refreshing and comforting thanks to the lime and cilantro. Plus, it’s super rich in flavour with the different spices - you can buy these in pre-packaged packets for cooking Pho).
Pho Ga is not only amazingly delicious, the broth is packed with protein, vitamins and minerals. Another great news is that it is gluten-free! You can cook it and store it for around one week in the refrigerator. Enjoy!
- 2 skinless chicken breasts
- 1 long piece of fresh ginger root, peeled
- 3 whole cloves of garlic
- 2 whole star anise
- 1 cinnamon stick
- 1 medium onion, peeled
- 4 cups of chicken broth (simply boil chicken bones)
- 1 pack of flat rice noodles
- 1 stalk of scallions (green onion), sliced thinly
- 1 bunch of cilantro
- 1 lime, cut into wedges
- 1 fresh jalapeno or chilies, thinly sliced (optional)
- Organic light soya sauce (optional)
- Put the chicken breasts, ginger root, cloves, star anise and cinnamon stick into a big saucepan.
- Pour approximately 4 cups of water to just cover the chicken. Bring it to a boil and lower the heat, allowing it to simmer.
- Cover the pot and poach the chicken for around 8 minutes.
- When the chicken is cooked, remove them from the heat and allow them to cool. Add the peeled onion and chicken broth. Return to simmer.
- Soak the rice noodles in hot water for about 15 minutes and drain. In a small saucepan, heat up water until simmering.
- Slice the chicken breast thin, diagonally.
- Chop enough cilantro to make ¼ cup.
- Cook noodles by placing large handfuls into a simmering pot of water. Allow to soften and cook, about 2 to 3 minutes. They should be slightly chewy. Without draining the water, remove noodles with tongs or chopsticks directly into a serving bowl.
- Garnish noodles with sliced chicken breast, pinch of scallions, and chopped cilantro. Carefully spoon hot broth over noodles until covered.
- Repeat steps 6 and 7 for other bowls.
- Serve immediately with a plate of bean sprouts, whole cilantro, lime wedges and jalapeno or chillies. Add light soya sauce to taste.
Ăn ngon nhé! (Have a good meal!)