Name: Vietnamese Chicken Noodle Soup (Phở Gà)
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Asian
Ingredients: One whole chicken (about 4 lbs); 4 quarts water; 2-inch ginger (unpeeled); 2 yellow onions or 8 large shallots (peeled); 2 stalks green onions; 1 small bunch fresh cilantro; 2 tablespoons dried coriander seeds; 1 Chinese cinnamon (optional); 2½ tablespoons sea salt; 2 tablespoons fish sauce; 35 grams rock sugar; 2 tablespoons chicken bouillon powder (optional); 1 teaspoon MSG (optional); 2 packages 16-oz fresh rice noodles; ¼ cup thinly sliced yellow onion; ¼ cup thinly sliced green onions; ¼ cup thinly sliced cilantro; Fried shallots; Ground black pepper; 2 limes or lemons (cut into wedges); Red chili peppers or jalapenos (thinly sliced); Shredded cabbage, Thai basil, bean sprouts (optional)

Description

A lighter alternative to beef pho, this Vietnamese chicken noodle soup warms the soul. It’s ready in under an hour with a fragrant, clear broth and tender chicken. A simple, cozy recipe you’ll keep coming back to.

Ingredients

Units Scale

Stock

One whole chicken (about 4 lbs)
4 quarts water
2-inch ginger (unpeeled)
2 yellow onions or 8 large shallots (peeled)
2 stalks green onions
1 small bunch fresh cilantro
2 tablespoons dried coriander seeds
1 Chinese cinnamon (optional)

Broth Seasonings

2 1/2 tablespoons sea salt
2 tablespoons fish sauce
35 grams rock sugar
2 tablespoons chicken bouillon powder (optional)
1 teaspoon MSG (optional)

Noodles and Garnishes

2 packages 16-oz fresh rice noodles
1/4 cup thinly sliced yellow onion
1/4 cup thinly sliced green onions
1/4 cup thinly sliced cilantro
Fried shallots
Ground black pepper
2 limes or lemons (cut into wedges)
Red chili peppers or jalapenos (thinly sliced)
Shredded cabbage, Thai basil, bean sprouts (optional)

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Instructions

Roast the aromatics: Place the ginger and shallots on a baking tray and roast in a toaster oven or air fryer at 400°F for about 15 minutes, or until lightly charred and fragrant. In a small dry frying pan, toast the pho spices over medium heat for 30 seconds to 1 minute, just until they release their aroma without smoking. Set aside.
Make the stock: In a large stock pot, add the chicken, roasted ginger, roasted onion, green onion, cilantro, and water. Add the toasted spices as well, either loose or wrapped in a spice ball or cheesecloth. Bring everything to a boil, then reduce the heat to a gentle simmer. Leave the pot uncovered and cook for about 1 hour.
Season the stock: Carefully remove the chicken and let it cool slightly before shredding the meat by hand or chopping it into smaller pieces. Set the chicken aside. Remove all solids from the stock then then season to taste with fish sauce, salt, or sugar.
Prep other ingredients: Prepare the garnishes and any additional vegetables you want to use. Cook the rice noodles according to the package instructions.
Assemble the bowl: Place rice noodles in each bowl and top with shredded chicken. Ladle in hot broth, then garnish with your choice of herbs, vegetables, lime wedges, and sauces. Serve immediately and enjoy!

Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
Category: Entree
Method: Stovetop
Cuisine: Asian, Vietnamese