Description
This Chicken Pho Recipe (pho ga) is made with a savory broth, chewy rice noodles and tender slices of chicken. It’s like the Vietnamese version of chicken noodle soup!
Ingredients
Scale
- ½ tablespoon sesame oil
- 3 star anise
- 2 garlic cloves, minced
- 1 teaspoon grated ginger or ginger paste
- 6 cups chicken stock
- 3 tablespoons low-sodium soy sauce
- 2–3 tablespoons hoisin sauce
- 1 teaspoon fish sauce
- juice from 1 lime
- 1 jalapeño pepper, sliced
- 1 rotisserie chicken, thinly sliced or shredded
- 8 ounces flat rice noodles
- Optional toppings: lime wedges, cilantro, Thai basil, bean sprouts
Instructions
- Step 1: Heat the sesame oil in a large pot set over medium heat. Add the star anise, garlic, and ginger; heat until fragrant, about 30-60 seconds.
- Step 2: Pour in the stock, soy sauce, hoisin sauce, fish sauce, lime juice, jalapeño pepper, and chicken. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes uncovered.
- Step 3: Cook the noodles according to the package instructions. Divide them between 4 bowls and ladle the soup over the noodles.
- Step 4: Garnish with lime, cilantro, Thai basil, and bean sprouts as desired.
Notes
Store leftover rice noodles in a shallow airtight container in the fridge for 3-4 days. To reheat, pour boiling broth over the noodles. For extra heat, replace jalapeño with a chili pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 438 kcal
- Sugar: 5 g
- Sodium: 891 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 83 mg