Description
This Chicken Pho Recipe (pho ga) is made with a savory broth, chewy rice noodles, and tender slices of chicken. It’s the Vietnamese version of classic chicken noodle soup!
Ingredients
- ½ tablespoon sesame oil
- 3 star anise
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 6 cups chicken stock
- 3 tablespoons 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 rice noodles
- Optional toppings: lime wedges, cilantro, Thai basil, bean sprouts
Instructions
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.
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.
3. Cook the noodles according to the package instructions. Divide them between 4 bowls and ladle the soup over the noodles.
4. Garnish with lime, cilantro, Thai basil, and bean sprouts as desired.
Notes
Leftover rice noodles that have already been soaked or cooked should be kept in a shallow airtight container, or a resealable plastic food bag, in the fridge.
The noodles will keep for 3–4 days.
To reheat, bring the broth to a boil and pour over the noodles.
You may add extra jalapeño if you want more spice.
Use a chili pepper instead of the jalapeño for added heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 438
- Sugar: 5g
- Sodium: 891mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 83mg