Pho Ga Chicken Noodle Soup Recipe

Name: Pho Ga Chicken Noodle Soup
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: Serves 1 or more
Ingredients: 12 cups of water; Green Onion; Fresh Ginger; Sea Salt; Chicken Breast Halves; Chicken Wings; Light Brown Sugar; Rice Vermicelli; Fresh Cilantro; Fresh Thai basil leaves for garnish; Mung Bean Sprouts; Lime wedges for garnish; Jalapeño slices (optional) for garnish; Fish sauce (to taste); Chili Garlic Sauce

Dive into the aromatic depths of Pho Ga, a comforting Vietnamese chicken noodle soup! This recipe, adapted from "Vietnamese Home Cooking," offers a streamlined approach without sacrificing flavor. Learn how to create a rich, flavorful broth and perfectly tender chicken – a culinary journey you won't forget. Perfect for a cozy weeknight meal or a special occasion.

Prep Time 30 mins

Cook Time 210 mins

Calories 1300.3 kcal

Protein 201g

Rating 4.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pho Ga Chicken Noodle Soup

12 cups of water
Green Onion
Fresh Ginger
Sea Salt
Chicken Breast Halves
Chicken Wings
Light Brown Sugar
Rice Vermicelli
Fresh Cilantro
Fresh Thai basil leaves for garnish
Mung Bean Sprouts
Lime wedges for garnish
Jalapeño slices (optional) for garnish
Fish sauce (to taste)
Chili Garlic Sauce

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How to Make Pho Ga Chicken Noodle Soup

**Prepare the Chicken Broth:** In a large stockpot, combine 8 cups of water, 4 scallions (white and light green parts only, roughly chopped), 2-inch piece of ginger (smashed), and 1 tablespoon of salt. Bring to a rolling boil over high heat.
**Poach the Chicken Breasts:** Add 2 pounds of boneless, skinless chicken breasts to the boiling water. Return to a boil, then reduce heat to low, and gently simmer for 15 minutes.
**Rest the Chicken:** Turn off the heat, cover the pot, and let the chicken sit in the hot broth for an additional 15 minutes. This ensures incredibly tender chicken.
**Chill the Chicken:** Transfer the chicken breasts to a bowl filled with ice water. Let them chill for 15 minutes to stop the cooking process and make them easier to shred.
**Prepare the Chicken Stock:** Meanwhile, in a separate large heatproof bowl, combine 1.5 pounds of chicken wings, backs, and necks. Pour 4 cups of boiling water over the chicken pieces. Let sit for 15 minutes.
**Rinse the Chicken:** Drain the chicken pieces and rinse thoroughly under cold water.
**Simmer the Stock:** Add the drained chicken pieces and 2 tablespoons of brown sugar to the pot with the poached chicken broth. Bring to a boil, then reduce heat to low, and simmer for 1 1/2 hours, skimming frequently to remove impurities.
**Strain the Broth:** Remove the chicken pieces, ginger, and scallions from the broth using a large slotted spoon. Discard the solids.
**Shred the Chicken:** Drain the poached chicken breasts, pat them dry, and discard the skin and bones. Shred the chicken meat with your hands.
**Finish the Soup:** Return the shredded chicken to the pot of stock. Add 8 ounces of dried rice noodles. Add a small handful of chopped scallions (green parts only) and 1/2 cup of chopped fresh cilantro.
**Serve:** Ladle the hot soup into bowls. Garnish each bowl with fresh Thai basil leaves, bean sprouts, a lime wedge, a slice of jalapeño (optional), a drizzle of fish sauce (to taste), and a dash of chili-garlic sauce (to taste).