<data:blog.pageTitle/>

Vietnamese Chicken Noodle Soup: Pho Ga

by Spicie Foodie on October 15, 2013

Vietnamese Chicken Noodle Soup: Pho Ga Recipe by @SpicieFoodie | #phosoup #pho #chicken #soup #vietnamese

To me there is nothing quite like a big warming bowl of soup on a chilly autumn day. From classics such as chicken noodle to Korean jjigae and simple blended soups, I love them all. One soup that sits on my top 5 favorites is Vietnamese Pho. This soup has a clear broth that is made from aromatic spices and either beef or chicken bones. There are many variations but most commonly the broth is served with rice noodles, fresh fragrant herbs, chili peppers, been sprouts, limes wedges and sliced or shredded meat. In the case of beef pho, it is thin raw slices of beef that are served on top of the soup. Chicken pho is topped with cooked and sliced or shredded pieces of chicken.

Vietnamese Chicken Noodle Soup: Pho Ga Recipe by @SpicieFoodie | #phosoup #pho #chicken #soup #vietnamese

The first time I tasted pho was on a cool spring day in Paris. We had been out exploring the famous Latin Quarter and were in need of food to warmup our bodies. After weaving through quiet streets away from the tourists we stumbled upon a quaint Vietnamese restaurant. Had it no been for a small window, where we could see a young girl enjoying a big bowl of soup, we might not have noticed the door lead to a restaurant. I had never eaten Vietnamese food but my husband had and he was eager to have me try a new cuisine. Of course I didn’t hesitate and was rather excited to try it out.

Vietnamese Chicken Noodle Soup: Pho Ga Recipe by @SpicieFoodie | #phosoup #pho #chicken #soup #vietnamese

It is safe to say that with that first sip of pho I fell in love. I like it so much that for a period that’s all I wanted to eat when we ate out. My poor husband got so burned out on pho that I had to give up eating it for a few months. Luckily now I know how to make my own pho so whenever the craving strikes I can whip up a huge pot. Here’s my recipe and I hope you enjoy it as much as I do.

Vietnamese Chicken Noodle Soup: Pho Ga Recipe by @SpicieFoodie | #phosoup #pho #chicken #soup #vietnamese

5.0 from 6 reviews

Vietnamese Chicken Noodle Soup: Pho Ga
 
Warm up with this aromatic Vietnamese soup that is good for your body and soul.
Author:
Recipe type: Soup, Dinner, Lunch
Cuisine: Vietnamese
Serves: 4
Ingredients
Broth Ingredients:
  • 1 chicken carcass
  • 2 chicken wings
  • 2 chicken breast, skinless
  • water
  • large pot
  • 1 medium yellow onion, cut in half and do not peel
  • 1 large piece of fresh ginger, do not peel
Broth Spices:
  • 1 tsp. coriander seed
  • 2 green cardamom pods, bruised
  • 1 whole star anise
  • 1 cinnamon stick
  • 5 whole cloves
Additional Ingredients and Garnishes:
  • 1 tsp granulated sugar
  • 2 tbsp. fish sauce
  • rice noodles cooked according to package instructions
  • lime wedges
  • fresh cilantro leaves
  • fresh mint leaves
  • scallions sliced
  • sliced chile
  • bean sprouts, I don’t usually add them
Instructions
Start the broth:
  1. Place chicken pieces and water in a pot with enough water to cover. Bring to a boil. Use a colander to drain the chicken and discard the broth. Set the chicken pieces aside. Rinse/wash the pot out or have a new clean pot ready to use. Next rinse off the chicken pieces then place back inside the pot.
Charring the onion and ginger:
  1. The ginger and onion need to be charred. Place them both over an open flame/gas stove flame, or on top of a very hot griddle, or they can also be charred under the broiler setting in the oven. Turn the onion and ginger to char evenly throughout. (I used an open flame and it took me about 8 minutes.) Set aside to cool down.
Toast the spices:
  1. In a clean pan dry roast the spices to bring out the scents and flavors. Roast for 2 minutes stirring often to prevent burning. Remove from pan and set aside to cool.
Now back to the charred ginger and onion.
  1. Peel the onions, and using a knife gently scrape away the charred ginger skin. Cut the ginger into 4 chunks and use the flat edge of the knife to bruise the ginger.
The final broth:
  1. Place the ginger, onions, cooled spices into the pot with the chicken pieces. (Alternatively the spices may be placed inside a spice bag before putting in pot.) Add 2 liters or about 8 cups of water to the pot. Then add the 1 tsp granulated sugar and 2 tbsp. fish sauce. Cover and bring to a boil, once boiling reduce heat down to medium low and leave a small crack to allow steam to escape. Simmer the soup for at least an hour, longer if time allowed. I simmer my pho for about 2-3 hours. The longer the better.
Serve:
  1. Once the soup has finished simmering, strain and discard the spices and carcass — NOT THE BROTH. Thinly slice or shred the chicken breast. Add some cooked rice noodles to the soup bowls then ladle the chicken broth over the noodles. You can either serve the additional garnishes on the side so everyone can add their own or top the soup with them.

 

Vietnamese Chicken Noodle Soup: Pho Ga Recipe by @SpicieFoodie | #phosoup #pho #chicken #soup #vietnamese

Don’t be intimidated by the long ingredient list and steps involved, it’s much easier than it looks in the recipe. Once you’ve done it you’ll see how fast and easy it is. The most effort on your part will be having to wait until the broth has finished simmering. But trust me it’s worth the wait.

Vietnamese Chicken Noodle Soup: Pho Ga Recipe by @SpicieFoodie | #phosoup #pho #chicken #soup #vietnamese

Have a great day and stay warm with a big bowl of pho!

 

Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie

 

in Asian,Chicken,Soups/Stews

{ 32 comments… read them below or add one }

1 Nandita October 15, 2013 at 11:26 AM

This is such a flavourful soup! Loved the herbs that went into it. The first photograph is so beautiful! Thanks for sharing the recipe Nancy

Reply

2 easyfoodsmith October 15, 2013 at 2:03 PM

I would love to have this aromatic and comforting soup any day of the year!

Reply

3 Monica October 15, 2013 at 3:45 PM

This is my idea of comfort food for these chilly Fall days, too! Looks absolutely delicious and heartwarming!

Reply

4 Angie@Angie's Recipes October 15, 2013 at 6:03 PM

Light yet so flavourful! You even made your own broth…..wow…must be very fresh and tasty.

Reply

5 Rosa October 15, 2013 at 6:32 PM

Delightfully spicy and herby! A wonderfully fragrant soup.

Cheers,

Rosa

Reply

6 Alyssa (Everyday Maven) October 15, 2013 at 7:20 PM

One of my all-time favorites! Love that story about first tasting Pho in Paris – it sounds so romantic :)

Reply

7 wok with ray October 15, 2013 at 8:09 PM

What a beautiful bowl of deliciousness.

Reply

8 Arthur in the Garden! October 15, 2013 at 9:06 PM

My fav! I have this once a week at my local Vietnamese restaurant!

Reply

9 Laura (Tutti Dolci) October 15, 2013 at 9:56 PM

I love pho but I’ve never made my own at home. Your recipe sounds so good, can’t wait to try it!

Reply

10 Monique October 15, 2013 at 11:08 PM

I have to tell you that I am usually so taken aback by the stunning photos..I look at them first and then go read..These photos are sublime.
I love these types of soup..Thank you.

Reply

11 Ash-foodfashionparty October 16, 2013 at 12:26 AM

What a good looking and healthy soup. I know the ingredients can get intimidating but I know it’s something we all have in our pantry and it’s always nice to make it home. Thanks for the reminder, ofcourse pinning it.

Reply

12 Betty October 16, 2013 at 3:41 AM

This is one of my very favorite soups, and it’s the one I go to whenever I have a sniffle. (The spicier, the better!) Yours makes me want a bowl right now! :)

Reply

13 Joanne T Ferguson October 16, 2013 at 4:16 AM

G’day! Gorgeous, healthy dish and photo Nancy, true!
I’d like to order two bowls to go! Thank you!
Cheers! Joanne

Reply

14 Bill October 16, 2013 at 4:27 AM

I was in Vietnam in April and this post brings back great memories of such good food. Pho is so simple, but so very delicious! Your version looks absolutely perfect! Wonderful post, Nancy!

Reply

15 Lorraine @ Not Quite Nigella October 16, 2013 at 5:16 AM

I’m currently sick so I’m whimpering at those photos wishing that it was in front of me! :D

Reply

16 Ramona October 16, 2013 at 12:55 PM

I actually like eating this dish at home… I cook all the ingredients. I am not a big fan of putting the raw beef into the soup (like at the restaurants)… freaks me out even though I know it gets cooked. I’m a big fan of all the garnishes. :)

Reply

17 Yelena October 16, 2013 at 9:28 PM

So healthy and fresh. Very lovely dish-)

Reply

18 Evelyne@cheapethniceatz October 16, 2013 at 9:42 PM

Love this kind of soup, so much flavor. The spice pic is beautiful.

Reply

19 john@kitchenriffs October 17, 2013 at 12:09 AM

Pho is really great stuff. I make it sometimes, but I’m no expert. Yours looks terrific! And it’s great inspiration – I need to make it again, and soon. Thanks so much.

Reply

20 yummychunklet October 17, 2013 at 1:23 AM

Amazing looking soup!

Reply

21 mjskit October 17, 2013 at 7:08 AM

There are very few dishes that I can remember the first time I tasted it, but like you, I do remember the first time I had pho. It was in California and I was hooked on the first bite. Once the weather gets cold, I could eat it every day. I’ve never made it so I’m thrilled that you shared this wonderful recipe! It’s a keeper!

Reply

22 Suzanne Perazzini October 17, 2013 at 11:20 AM

This looks like a lovely light dish but heart-warming at the same time. Love the flavours.

Reply

23 Raymund October 18, 2013 at 12:34 AM

That pho honestly looks so good, drooling here now

Reply

24 Sassandsoul October 20, 2013 at 7:45 PM

I am a lover of Vietnamese food. Always have been I was soooo excited when I came across this recipe. Currently have the broth simmering on the stove. Garnishes are ready. Can’t wait for dinner!

Reply

25 Justin October 21, 2013 at 2:03 PM

“Pho-getabboutit”
I love how clean and fresh this dish looks. It’d be a disaster in a bowl if I tried to present it the way you did. Awesome job. Kinda jealous. Keep on keeping on. I had to share this on the, “Whacchoo Bloggin’ Bout” section of my page. I hope everyone knows whachoo bloggin’ bout.
http://www.meatandpaprika.com/2013/10/whachooo-bloggin-bout-week-8/
Justin and Garnet

Reply

26 Joanne T Ferguson October 31, 2013 at 11:22 AM

G’day! I LOVE Pho, true!
LOVE your recipe and thank you for hosting such a great monthly Round Up…AWESOME recipe and photos too!
Cheers! Joanne

Reply

27 lola January 2, 2014 at 1:12 AM

Have you ever been to the Sapa Market in Praha? There is a huge Vietnamese community there and a pho restaurant that offers one of the best bowls of beef pho I’ve ever had in my life (im Vietnamese and often go back to visit). The pho in this restaurant is far better than the ones I’ve had in Ho Chi Minh city. The restaurant is called Pho Quynh Anh it’s located all the way in the end of the market.

Reply

28 Spicie Foodie January 5, 2014 at 6:01 PM

Hi Lola,

I never made it to Sapa, but I will make sure to do so next time I’m in Prague. Thanks for sharing the tip!

Reply

29 jamie January 13, 2014 at 11:50 AM

We made this recipe last night. Followed the directions closely but not exact and it was delicious. We cooked it for about 2 hours and made somen noodles to put the broth over. We added a little salt and some extra water.

Reply

30 Spicie Foodie January 14, 2014 at 7:26 PM

Hi Jamie! That’s great that you made my pho and added your personal touch — cooking is not a precise science and it’s all about making dishes our own. Thank you!

Reply

31 Shanti January 17, 2014 at 3:24 PM

So good! Even my picky 9-year-old son said it tasted like real pho!!! I actually used homemade chicken broth I already had and started with the last step, adding the spices and charred onion and ginger.
Thanks so much for sharing this wonderful recipe!!!

Reply

32 Spicie Foodie January 19, 2014 at 1:40 PM

Hi Shanti! I’m glad to hear my recipe received the approval of a 9 year old.:) That’s great that you used your homemade chicken broth, it saved you some time.

Reply

Leave a Comment

Rate this recipe:  

{ 5 trackbacks }

Previous post:

Next post: