Pho Ga Vietnamese Chicken Noodle Soup Recipes

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PHO GA (VIETNAMESE CHICKEN NOODLE SOUP)



Pho Ga (Vietnamese Chicken Noodle Soup) image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 4 to 6 main course servings

Number Of Ingredients 15

1 stewing hen, about 5 pounds
2 pounds chicken bones or chicken necks
4 quarts cold water
1 ounce fresh ginger, crushed
2 teaspoons salt
1/2 pound rice vermicelli (bun)
1 whole cooked chicken breast (2 halves), thinly sliced
8 to 12 fresh cilantro sprigs, for garnishing soup
4 to 8 fresh basil sprigs, for garnishing soup
4 fresh mint sprigs, for garnishing soup
2 cups fresh bean sprouts, for garnishing soup
2 limes, cut into wedges, for garnishing soup
2 to 3 sliced fresh jalapeno, Serrano, or Thai chile peppers, for garnishing soup
Sriracha chili sauce, for serving
Fish sauce, for serving

Steps:

  • Cut the hen into 8 pieces and discard any excess fat. Rinse chicken bones and necks with cold water and place in a stockpot. Add the water and ginger and bring to a boil. Skim any foam that rises to the surface. Reduce the heat to a low simmer and cook for 3 hours; do not allow the liquid to boil to ensure a clear broth.
  • Remove and discard the hen and bones. Strain the broth through a fine mesh sieve or chinois lined with cheesecloth. Return the broth to a large soup pot and continue to simmer until reduced to a volume of 2 1/2 or 3 quarts. Season with salt, to taste, and keep hot while you assemble the remaining ingredients.
  • Prepare the rice vermicelli according to package directions. Once done, transfer to a colander and drain well. Rinse well under cold running water. Drain thoroughly before using. (The noodles may be prepared up to this point 2 hours ahead of serving.)
  • When ready to serve the soup, for each serving ladle 2 cups of the hot broth into a large soup bowl. Quickly dip the cooked noodles in the remaining hot broth to rewarm, then place a handful of noodles in each bowl. Divide the sliced chicken breast between the bowls, laying the slices over the top of the noodles. Serve the soup immediately, with the fresh cilantro, basil, mint, bean sprouts, lime wedges and jalapeno peppers in baskets on the table for each person to garnish their own soup, as desired. Add chili sauce or fish sauce, to taste, if desired.

VIETNAMESE CHICKEN PHO SOUP (PHO GA)



Vietnamese Chicken Pho soup (Pho Ga) image

Recipe video above. Chicken Pho (Pho Ga) - the little sister of famous Beef Pho, equally delicious but much easier to make! I call it the Vietnamese version of homemade chicken noodle soup made from scratch. Except - dare I say it - so much more exciting!You won't use all the chicken, but it's infused with lovely flavour so there's loads of uses - see Note 7.

Provided by Nagi

Categories     Mains     Soup

Number Of Ingredients 22

1 tbsp oil (, vegetable or canola (or other plain oil))
2 onions (, halved (skin on fine))
5cm/ 2" piece of ginger (, sliced 0.75cm / 1/3" thick (unpeeled))
2 litres / 2 quarts water
1.5 kg / 3 lb chicken thighs, bone in skin on ((Note 1))
1 small bunch coriander/cilantro ((Note 2))
5 star anise pods ((was short in photo & video!))
1 cinnamon stick
4 cloves
2 tsp fennel seeds
2 tsp coriander seeds
8 tsp fish sauce
6 tsp white sugar
3/4 tsp salt ((Cooking/kosher salt, or 1/2 tsp table salt))
360g / 13 oz dried rice noodles (, thin flat (or 600g fresh))
2 green onions stems (, finely sliced)
3 cups bean sprouts ((Note 3))
1 small bunch EACH Thai Basil, min, coriander/cilantro ((Note 4))
2 limes (, cut into 4 wedges)
Hoisin sauce
Sriracha
Red chillies (, finely sliced (optional))

Steps:

  • Char onion & ginger - Heat oil in a 6 litre / 6 quart pot (Note 5) over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.
  • Put everything in pot - Add water and remaining Broth ingredients EXCEPT salt. Bring it a simmer, then lower heat so it's simmering VERY gently with the lid on, but open a crack (Note 6).
  • Simmer gently 1.5 hours. Scoop off scum (dirty foam) that rises to surface once or twice during the simmering.
  • Strain & measure - Remove chicken, then strain broth into a clean pot - you should have 1.5 litres / 1.5 quarts. If you have more, simmer to reduce. If less, top it up with water.
  • Salt broth - Add salt, bring broth to a gentle simmer. Broth should be slightly on the salty side - it dilutes when you add the noodles.
  • Keep broth warm until ready to serve
  • Shred chicken meat, discard bones and skin. (Note 6 Leftover Chicken ideas)
  • Place Toppings out on the table.
  • Reheat chicken (can briefly dunk in broth!).
  • Prepare noodles per packet directions, just prior to serving. Drain very well (excess water dilutes broth).
  • Place noodle in bowls. Top with chicken, ladle over 375ml / 1.5 cups broth. Sprinkle with green onion.
  • Pile on Toppings of choice, add a squeeze of lime into the broth. Consume immediately!

Nutrition Facts : Calories 501 kcal, Carbohydrate 87 g, Protein 20 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 71 mg, Sodium 1486 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

INSTANT-POT VIETNAMESE CHICKEN NOODLE SOUP (PHO GA)



Instant-Pot Vietnamese Chicken Noodle Soup (Pho Ga) image

Using the Instant Pot, this flavorful broth-traditionally cooked for hours-is made by electric pressure cooker in a fraction of the time.

Provided by Laurel Randolph

Categories     Instant Pot     Pressure Cooker     Soup/Stew     Chicken     Cilantro     Ginger     Coriander     Anise     Cardamom     Clove     Wheat/Gluten-Free     Lime

Yield 4 servings

Number Of Ingredients 21

2 tablespoons canola oil
2 medium yellow onions, halved
1 (2-inch) piece ginger, cut into 1/4-inch slices
1 tablespoon coriander seeds
3 star anise pods
5 cloves
1 cinnamon stick
3 cardamom pods, lightly smashed
6 bone-in, skin-on chicken thighs
3 tablespoons fish sauce
1 tablespoon sugar
8 cups water
Kosher salt
Freshly ground black pepper
4 servings rice noodles, prepared according to package directions
Toppings:
3 scallions, sliced
1 small handful fresh herbs, such as mint, cilantro, and Thai basil, chopped
1 lime, cut into wedges
Handful of bean sprouts (optional)
1 jalapeño, thinly sliced (optional)

Steps:

  • Preheat the Instant Pot by selecting Sauté on high heat.
  • Once hot, add the oil to the pot. Add the onions, cutside down, and the ginger. Cook, without moving, until charred-about 4 minutes.
  • Add the coriander, star anise, cloves, cinnamon stick, and cardamom. Stir and cook for 1 minute more. Add the chicken, fish sauce, and sugar and immediately pour over the water. Secure the lid.
  • Select Manual and cook at high pressure for 15 minutes.
  • Once cooking is complete, use a natural release for 10 minutes and release any remaining steam. Remove the chicken from the pot and carefully strain the broth. Season with salt and pepper as desired.
  • Place the cooked noodles in 4 bowls. When the chicken is cool enough to handle, pick the meat off the bones and add to the bowls. Pour over the broth and top with scallions, herbs, lime, and bean sprouts and jalapeño (if using).

PHO GA SOUP



Pho Ga Soup image

Vietnamese chicken noodle soup. After ordering this soup at a local Vietnamese restaurant, I decided to try to make it at home. This is a very flexible recipe. Feel free to substitute some of your favorite vegetables or try different noodles. Enjoy!

Provided by Cora

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 13

1 tablespoon vegetable oil
1 small yellow onion, chopped
1 (8 ounce) package baby bella mushrooms, chopped
4 cloves garlic, minced
8 cups water
1 (6.75 ounce) package rice stick noodles (such as Maifun®)
8 teaspoons chicken bouillon
2 cooked chicken breasts, shredded
4 green onions, chopped
⅓ cup chopped fresh cilantro
2 cups bean sprouts
1 lime, sliced into wedges
1 dash Sriracha hot sauce, or more to taste

Steps:

  • Heat vegetable oil in a large saucepan over medium-high heat; saute onion, mushrooms, and garlic until tender, 5 to 10 minutes. Add water, rice noodles, and chicken bouillon to onion mixture; bring to a boil. Reduce heat to low.
  • Mix shredded chicken, green onions, and cilantro into soup; simmer for 5 minutes more. Transfer soup to serving bowls and top with bean sprouts, a squeeze of lime juice, and Sriracha hot sauce.

Nutrition Facts : Calories 230.6 calories, Carbohydrate 32 g, Cholesterol 27.5 mg, Fat 5.4 g, Fiber 1.9 g, Protein 13.5 g, SaturatedFat 1.2 g, Sodium 148.9 mg, Sugar 2.4 g

PHO GA (VIETNAMESE CHICKEN NOODLE SOUP)



Pho Ga (Vietnamese Chicken Noodle Soup) image

This dish is not complicated to make. Stir some chicken and spices together and simmer. Finish with a squeeze of lime and nam pla and you have soup to die for.

Provided by Broke Guy

Categories     Clear Soup

Time 55m

Yield 2 serving(s)

Number Of Ingredients 15

3 ounces rice noodles (pho)
4 boneless chicken wings
1 liter water
1 garlic clove
1 inch ginger, minced
5 stems lemongrass
5 kaffir lime leaves
1 inch fresh galangal root, minced
3 leaves lettuce
1/2 small tomatoes
2 cups bean sprouts
1/2 lime, juice of
1 1/2 tablespoons nam pla
salt and black pepper, to taste
1/4 cup fresh cilantro leaves, minced

Steps:

  • In a large pot, place chicken wings, garlic, ginger, lemongrass, kaffir lime leaves and galangal root in 1 liter of water. Bring to a boil over high heat.
  • Reduce heat to low and simmer for 30 minutes, occasionally removing foam that floats to surface of broth.
  • Shred lettuce into bite sized pieces. Cut tomato into small wedges. Remove root ends of bean sprouts.
  • Soak pho noodles according to package directions.
  • When soup has simmer 30 minutes, stir in the nam pla and lime juice. Season with salt and black pepper.
  • Separate noodles into two bowls, pulling gently apart. Top both bowls with bean sprouts and lettuce.
  • Ladle broth into each bowl and garnish with tomato slices and cilantro.

Nutrition Facts : Calories 418.9, Fat 16.2, SaturatedFat 4.5, Cholesterol 75.5, Sodium 1234.6, Carbohydrate 44.7, Fiber 3, Sugar 5.7, Protein 23.8

PHO GA (VIETNAMESE CHICKEN NOODLE SOUP)



Pho Ga (Vietnamese Chicken Noodle Soup) image

"You can judge how good a Pho soup is by how much concentrated flavor is packed in the broth while still retaining a clean, uncloudy, clear broth. There are 2 very important steps to a clear but intense broth - 1) parboiling the chicken to get rid of the impurities 2) charring the ginger and onion for a naturally sweet, robust flavor." This recipe by Nathan Lyon and posted for ZWT6.

Provided by kitty.rock

Categories     Vietnamese

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 17

1 three pound chicken, rinsed and dried
water, as needed
2 three-inch pieces fresh ginger, 1 halved, the second grated with a microplane
2 onions, cut in half
3 whole cloves
star anise
3 cinnamon sticks
1 tablespoon fish sauce
1 teaspoon black peppercorns
0.5 (10 ounce) bag rice noodles, thin
2 scallions, thinly sliced
1 cup fresh cilantro, chopped
2 full stems of fresh mint
2 full stems Thai basil
2 limes, cut into wedges
kosher salt
basil

Steps:

  • In a heavy large pot over high heat add onions, cut end down, and 2 ginger halves. Allow to blacken. Add peppercorns, star anise, cinnamon, and cloves.
  • Then add the chicken and enough cold water to cover. Bring to a boil over high heat. Once water comes to a boil, add the fish sauce, allow to boil for 1 minute more then reduce the heat to low.
  • Simmer, partially covered, until the chicken is cooked, 25-30 minutes. Do not overcook the chicken as it will be cooked further upon service.
  • Remove chicken from broth and set aside to cool. When cool enough to handle safely, remove the meat from the bones, shred coarsely and set aside. Discard the bones. Strain the broth into a second pot and discard the solids.
  • Meanwhile, soak the rice noodles in a large bowl of cold water for 10 minutes. Bring a large pot of water to a boil. Add the noodles and cook until they are almost done, al dente, about 2 minutes. Drain and rinse the noodles with cold water to remove excess starch. Drain well.
  • In large bowls, serve the noodles over a bed of fresh ginger, bean sprouts, Thai basil, fresh mint, cilantro, basil, and fresh lime juice. Top with pulled chicken. Lastly, ladle the hot broth over top and serve.

Nutrition Facts : Calories 661.5, Fat 35, SaturatedFat 10, Cholesterol 172.5, Sodium 578.3, Carbohydrate 39.5, Fiber 2.6, Sugar 3.3, Protein 45.2

VIETNAMESE CHICKEN NOODLE SOUP (PHO GA)



Vietnamese chicken noodle soup (Pho Ga) image

Pho, pronounced "Fuh" - not 'Fo' - is probably Vietnam's most famous dish. The locals have this light, fragrant noodle soup (usually with chicken ("Ga") or beef ("Bo") for breakfast.

Provided by Kiljaan

Time 40m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Heat oil in a small fry pan on medium heat and gently cook shallots and garlic until caramelised and golden brown (about 4-5 minutes).
  • In a large-size pot combine caramelised shallots and garlic, lemongrass, ginger, Chinese five-spice, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer. Simmer very gently for about 15 m
  • Meanwhile, prep the vegetables and cook the noodles according to packet instructions until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
  • Strain the soup through a sieve. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
  • To serve, ladle piping hot soup into bowls of noodles and chicken, and top with carrot, spring onion, bean sprouts, herbs, crispy shallots and kaffir lime leaf. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to add to taste.

VIETNAMESE CHICKEN NOODLE SOUP



Vietnamese chicken noodle soup image

Make our comforting bowlful of chicken noodle soup with warming Vietnamese spices. This easy 'pho ga' recipe makes an ideal low-fat supper for a crowd

Provided by user Kiljaan

Categories     Lunch, Supper

Time 45m

Number Of Ingredients 24

1 tbsp vegetable oil
3 shallots, sliced
3 garlic cloves, sliced
1 lemongrass stalk, chopped
2.5cm piece ginger, sliced
3 star anise
1 cinnamon stick
1 tsp coriander seeds
¼ tsp Chinese five spice
¼ tsp black peppercorns
1 tsp caster sugar
1 tbsp fish sauce
1.25 - 1.5 litres good quality fresh chicken stock
3 large chicken breasts (about 500g)
450g rice noodles
4 spring onions, finely sliced on an angle
1 carrot, shredded or peeled into ribbon with a vegetable peeler
2 large handfuls (150g) mung bean sprouts
large bunch coriander, chopped
small bunch mint, leaves chopped
1 red chilli, thinly sliced (optional)
2 tbsp crispy fried shallots (optional)
1 kaffir lime leaf, tough central stalk removed, very finely sliced, (optional)
1 lime, cut into wedges

Steps:

  • Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
  • In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
  • Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
  • Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
  • To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.

Nutrition Facts : Calories 442 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium

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From howewelive.com


VIETNAMESE PHO GA SOUP - THERESCIPES.INFO
Pho Ga (Vietnamese Chicken Noodle Soup) Recipe | Food Network great www.foodnetwork.com. Cut the hen into 8 pieces and discard any excess fat. Rinse chicken bones and necks with cold water and place in a stockpot. Add the water and ginger and bring to a boil.
From therecipes.info


PHO GIA VIETNAMESE CHICKEN NOODLE SOUP - THE BALD CHEF
2016-05-30 Prepare the sour onions for your Pho Ga by thinly sliceing white onion, and place in a bowl add 1/4 cup rice vinegar. Let soak the onions for 20 minutes. Place the cooked Vietnamese banh pho noodles (rice noodles) into a large soup bowl. Add 1 1/2 cups Pho Ga stock. Take 6 oz the cooked chicken meat an top the banh pho and pho stock and top ...
From baldchef.com


PHO GA RECIPE (CHICKEN NOODLE SOUP) - 17NGON
2021-09-11 Set to one side when ready then peel off the charred parts and set to one side. Next in a small dry pan add 5 star anise, 1 cinnamon stick, 1 tbsp of coriander seed, 1 tbsp of fennel seeds and 1/4 of a nutmeg. Toast in the dry pan for 3-4 minutes until nice and fragrant. When ready add to a small tea strainer or empty tea bag and seal.
From 17ngon.com


PHO GA: VIETNAMESE CHICKEN NOODLE SOUP RECIPE | RECIPES.NET
2022-03-24 Remove the chicken from the broth. Skim broth for clarity. Strain broth and then return to burner. Allow chicken to cool, and remove meat from the chicken. Add fish sauce and coarse sugar to the broth. Then add salt and pepper according to taste. For fresh rice noodles, soak in lukewarm water until soft. Prepare a pot of water to boil noodles.
From recipes.net


[RECIPE] HOW TO MAKE CHICKEN PHO GA (VIETNAMESE CHICKEN …
2016-04-06 Preparation and Cooking steps: Step 1-Prepare the chicken stock: 1. 1: Char the onions and the ginger on the stove top (I used a gas stove) with the skin on. Remove the burnt skin. This step is necessary for the soup base. 1.2 In a large pot with water, add in the charred onions and ginger. Blanch the chicken bones in a separate pot for a few ...
From maryshappybelly.com


VIETNAMESE CHICKEN PHO NOODLE SOUP – PHO GA – MAMA SNOW …
2018-09-27 Turn heat on high to a hard boil and then down to medium low for 20 minutes. This step is optional. Little foodie loves chicken wings so I added this for her. 9. While cooking the chicken wings, prep the fresh pho noodle. Empty the noodle into a big big bowl and soak it in hot water for about 5 minutes. Strain. 10.
From mamasnowcooks.com


AUTHENTIC PHO GA (VIETNAMESE CHICKEN NOODLE SOUP)
2022-03-09 Set aside until ready to serve. Strain the broth. Taste and season with extra salt and fish sauce. To serve, cook the noodles in boiling water until tender and divide among serving bowls. Top with the chicken meat and slices of onion. Ladle over the hot broth. Add spring onion, basil leaves, lime wedges and chili slices.
From pinchofbong.com


PHO GA (VIETNAMESE CHICKEN NOODLE SOUP) RECIPE - MYFOODBOOK
Heat the vegetable oil until shimmering then add the onions and ginger, cut side down. Cook until charred, 5 minutes. Add the coriander, star anise, cinnamon, cloves, fennel seed, coriander seeds, fish sauce, sugar and chicken stock and stir to combine. Add the chicken legs. When cooking has completed, transfer chicken legs to a plate and shred.
From myfoodbook.com.au


PHO GA (VIETNAMESE CHICKEN PHO SOUP) | DIVINE FOOD RECIPES
2021-09-21 Use it for fried rice, Chinese Chicken Salad, Vietnamese Noodle Salad, Peanut Noodle Salad, Chinese Corn Soup, or put it into a Chicken Stir Fry or Stir Fried Noodles. 8. Servings - this recipe yields 4 big portions (1.5 cups broth per person, which equals a dinner size meal for a person with a large appetite), 5 sensible servings, or 6 lighter servings (good for a light lunch).
From divine-recipes.com


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