Probably Vietnam’s most famous dish, at least in my opinion. That simple pho ga recipe gives you wild explosion of taste, but also a comfy warm feeling.
What is Pho Ga?
Pho Ga is a light and aromatic chicken broth flavored with ginger and shallots, silky rice noodles and tender-cooked chicken. There are fresh green herbs and mung bean sprouts. Is tasted with fish sauce, pepper and chilies. Perfect for cold days. But to be quite honest, in Vietnam they eat it for breakfast, lunch and dinner the whole year.:)
Quite challenging and even brave to do it at home, but hey, I think we made it! So colorful and yummy!
The soup with magical powers
Pho is packed with good stuff – as long as you prepare it with the freshest ingredients. Coriander is good for the stomach and intestines, the vitamin C in the lime helps, for example, colds, and when you do it with beef, it strengthens the immune system and has anti-inflammatory. This combination is unbeatable, helps with flu infections, abdominal pain, (love) grief, against cold and flu. Simply: in all the ailments that you have in your life.
The secret of the authentic Vietnamese flavor: star anise, which is simply cooked with a stick of cinnamon for an hour in the broth. Every family, every region in Vietnam has its own pho ga recipe.
Did you try our roasted tomato soup?
Vietnamese chicken noodle soup (Pho Ga)
- 500 g Boneless Chicken Breast
- 1.25 l Chicken Stock
- 300 g Rice Noodles Thicker ones
- 2 tbsp Olive Oil extra virgin
- 3 pcs Shallots
- 3 pcs Garlic Cloves
- 2 pcs Lemongrass Stalks
- Fresh Ginger
- 3 pcs Star Anise
- 1 pcs Cinnamon Stick
- 1 tbsp Coriander Seeds
- 1 tbsp Black Peppercorn
- 1 tbsp Sugar
- 1 tbsp Fish Sauce
Spring onions, chopped (small circles)
Handful mung bean sprouts
- Fresh coriander chopped
- Fresh Mint chopped
- Red Chilis thinly sliced
- Crispy fried Shallots
- 1 pcs Lime Cut into wedges
- Peel and chop on thin slices shallots and garlic. Heat up oil in a small pan on medium heat and cook shallots and garlic until caramelised (golden brown)
- In a large pot add caramelised shallots and garlic and all remaining soup ingredients (except noodles). At the end cover all with chicken stock and bring to low simmer, keep it on that simmer level for half an hour (to allow all the flavours to infuse and the chicken breasts are done)
- While soup is cooking, prepare noodles as per instruction from the package and prepare ingredients for serving (Trick 1: noodles, don’t over cook them and rinse them under cold water so they are not sticking together)
- When soup is done, remove chicken breasts from the soup and cut them in thin slices. Divide sliced meat and noodles in two bowls
- Strain the soup to get rid of cooked ingredients and to get it clear. Add the soup with ladle into each bowl of noodles and chicken
- To serve, add chopped spring onions, chilly slices, chopped fresh coriander and mint leaves, mung bean sprouts and squeeze lime juice over
- Enjoy your Beastfeast!