Pho Ga (Chicken Noodle Soup) Recipe

Name: Pho Ga (Chicken Noodle Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quarts water; 1 bunch green onion, dark green cut off for soup, white and light green thinly sliced for garnish; 2 pieces fresh ginger, 2 inches each, left whole and crushed; 1 tablespoon sea salt (to taste); 3 lbs chicken breast halves, bone & skin on; 3 12 lbs chicken wings, backs, and necks; 2 tablespoons light brown sugar; 1 (16 ounce) package rice vermicelli, soaked in hot water for 30 minutes and drained; 1 bunch fresh cilantro, chopped; 1 bunch fresh Thai basil; 3 cups fresh mung bean sprouts; 1 lime, cut into 6 wedges; 1 jalapeno, stemmed and thinly sliced (remove seeds first, if you like); 2 tablespoons fish sauce; chili-garlic sauce, such as sriracha (for serving)

Servings: persons

4 quarts water
1 bunch green onion, dark green cut off for soup, white and light green thinly sliced for garnish
2 pieces fresh ginger, 2 inches each, left whole and crushed
1 tablespoon sea salt (to taste)
3 lbs chicken breast halves, bone & skin on
3 12 lbs chicken wings, backs, and necks
2 tablespoons light brown sugar
1 (16 ounce) package rice vermicelli, soaked in hot water for 30 minutes and drained
1 bunch fresh cilantro, chopped
1 bunch fresh Thai basil
3 cups fresh mung bean sprouts
1 lime, cut into 6 wedges
1 jalapeno, stemmed and thinly sliced (remove seeds first, if you like)
2 tablespoons fish sauce
chili-garlic sauce, such as sriracha (for serving)

1
In a soup pot, bring the water, scallions, ginger, and salt to a boil.
2
Add the chicken breasts and return to a boil.
3
Skim well.
4
Lower heat and simmer for 15 minutes.
5
Turn the burner off, cover the pan, and let the chicken sit for 15 minutes.
6
Transfer the chicken to a bowl of ice water.
7
Let it sit for 15 minutes more.
8
Meanwhile, put the chicken wings, backs, and necks into a large heatproof bowl.
9
Bring a tea kettle of water to a boil and pour it over the chicken pieces.
10
Let it sit for 15 minutes.
11
Drain the chicken and rinse with cold water.
12
Add the chicken pieces and brown sugar to the pot of stock from the breasts.
13
Return the liquid to a boil.
14
Skim the surface thoroughly.
15
Cook, skimming often, for 1 1/2 hours.
16
With a large slotted spoon, remove the chicken pieces, ginger, and scallions.
17
Drain the chicken breasts, pat them dry, and discard the skin and bones.
18
Shred the meat with your hands.
19
Add it and the noodles to the pot of chicken stock.
20
Add a small handful of scallions and half the cilantro.
21
Ladle the soup into bowls and serve with Thai basil, sprouts, lime, jalapeno, fish sauce, and chili-garlic sauce.

872

kcal

Calories

Fat

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 quarts water, 1 bunch green onion, dark green cut off for soup, white and light green thinly sliced for garnish, 2 pieces fresh ginger, 2 inches each, left whole and crushed, 1 tablespoon sea salt (to taste), and more.

Yes, Pho Ga (Chicken Noodle Soup) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pho Ga (Chicken Noodle Soup)

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