Vietnamese Chicken Noodle Soup

Vietnamese Chicken Noodle Soup

Called Pho Ga, this Vietnamese Chicken Noodle Soup has an unforgettably delicious broth infused with ginger, star anise and cinnamon and finished with fresh, fragrant herbs.


8 to 10 slices ginger
1 to 3 star anise
1 tsp. coriander seeds
2 to 3 cloves
1/2 stick cinnamon
6 cups chicken stock
1 tbsp. sugar
1 tbsp. fish sauce, or to taste
Cheesecloth and kitchen string, for bouquet garni

1/2 (14 ounce) package rice noodles (thin)
2 boneless, skinless chicken breasts, very thinly sliced
Handful cilantro leaves, mint leaves and/or Thai basil leaves
2 green onions, sliced
Handful bean sprouts
Fresh Thai chiles, finely sliced, to taste
2 limes, cut in wedges
Hoisin sauce, for serving (optional)
Sriracha hot sauce, for serving (optional)


To make the bouquet garni: add ginger slices, star anise, coriander seeds, cloves and cinnamon to a double layer of cheese cloth and tie with kitchen string. Set aside.

Add chicken stock to sauce pot and bring to a boil over medium high heat. Reduce to a simmer. Add bouquet garni, sugar and fish sauce and let simmer for 15 to 20 minutes.

Meanwhile, add hot water to noodles and let soak, just until pliable, about 5 to 10 minutes. Drain.

Add chicken to stock. Stir. Simmer until chicken is cooked through, about 1 to 2 minutes, depending on how thinly sliced the chicken is. Remove bouquet garni and discard.

Add to serving bowls: noodles, stock and chicken. Garnish soup with cilantro, mint, Thai basil, green onions, bean sprouts and chile. Serve with lime wedges, hoisin and sriracha.

Yield: 4 servings.



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