Vietnamese Pho Ga (Chicken) – a delicious recipe with rice noodles, chicken, ginger, star anise, glutamate, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cover noodles with cold water; set aside to soak, about 30 minutes.
2
Place chicken, ginger, star anise, and monosodium glutamate in a large pot. Sprinkle with salt and cover with water. Cook over medium heat until juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
3
Remove chicken from pot and cool until easily handled, 15 to 20 minutes. Remove skin and shred chicken meat.
4
Drain noodles. Bring a large pot of water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 2 minutes. Drain and divide among serving bowls.
5
Top noodles with shredded chicken and ladle in broth.
154
kcal
Calories
2
g
Fat
23
g
Carbs
12
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (16 ounce) package 1/4-inch thick dried rice noodles, 1 whole chicken, 1 (2 inch) piece peeled ginger, 2 whole star anise, and more.
Yes, Vietnamese Pho Ga (Chicken) falls under the Meat & Poultry 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.
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