The cold and breezy air of the rainy season will tempt you to try something warm and delicious. Well, fret not! We have you covered with this savory and hearty chicken noodle soup. Originated in Vietnam, this soup is known as “Pho Ga”, this warm soup is best enjoyed in the rainy season.  

Filled with chicken, green onions, and a host of flavorsome spices – this homemade Vietnamese chicken noodle soup is easier to make and delicious to eat! 

Vietnamese Chicken Noodle Soup
Vietnamese Chicken Noodle Soup

Try this amazing soup and bring a little Vietnam to your dining table with this amazingly appetizing and delicious chicken noodle soup.     

Quick Stats:- 

  • Prep Time: 10 minutes 
  • Cooking Time: 30 minutes 
  • Servings: 2 serves 

Ingredients:-  

  • ¾-inch (2 cm) section ginger
  • 2 medium-large green onions
  • 1 very small (15 g) bunch cilantro sprigs
  • 3 1/2 to 4 cups (840 ml to 1 L) low-sodium chicken broth
  • 1 ½ teaspoon coriander seeds
  • 1 whole clove
  • 2 cups (480 ml) water
  • 6 to 8 ounces (180 to 225 g) boneless, skinless chicken breast or thighs
  • About 1/2 teaspoon fine sea salt
  • 5 ounces (150 g) dried narrow flat rice noodles
  • 2 to 3 teaspoons fish sauce
  • About 1/2 teaspoon organic sugar, or 1 teaspoon maple syrup (optional)
  • Pepper (optional)
  • Mint sprigs, Thai basil, cilantro leaves, lime wedges, thinly sliced chili peppers, for garnishing 

Method to Prepare:-  

  • Peel then slice the ginger into 4 or 5 coins. Smack with the flat side of a knife or meat mallet; set aside. 
  • Thinly slice the green parts of the green onion to yield 2 to 3 tablespoons; set aside for garnish. Cut the leftover sections into pinkie-finger lengths, bruises, then add to the ginger.
  • Coarsely chop the leafy tops of the cilantro to yield 2 tablespoons; set aside for garnish. Set the remaining cilantro sprigs aside.
  • In a 3- to 4-quart (3 to 4 l) pot, toast the coriander seeds and clove over medium heat until fragrant, 1 to 2 minutes. 
  • Add the ginger and green onion sections. Stir for about 30 seconds, until aromatic.
  • Slide the pot off the heat, wait 15 seconds or so to briefly cool, then pour in the broth.
  • Return the pot to the burner, then add the water, cilantro sprigs, chicken, and salt. Bring to a boil over high heat, then lower the heat to gently simmer.
  • After 5 to 10 minutes of simmering, the chicken should be firm and cooked through.so, Remove the chicken from the broth. 
  • Continue to simmer the broth without the chicken for another 15 to 20 minutes. 
  • Transfer the chicken to a bowl, flush with cold water to arrest the cooking, then drain. Let cool, then cut or shred into bite-size pieces. Cover loosely to prevent drying.
  • Soak the rice noodles in hot water until pliable and opaque. Drain, rinse and set aside.
  • When the broth is done, pour it through a fine-mesh strainer positioned over a 2-quart (2-liter) pot; line the strainer with muslin for superclear broth. 
  • Discard the solids. You should have about 4 cups.
  • Season with fish sauce and sugar (or maple syrup), if needed, to create a strong savory-sweet note.
  • Bring the strained broth to a boil over high heat. Put the noodles in a noodle strainer or mesh sieve and dunk in the hot broth to heat and soften, 5 to 60 seconds. 
  • Lift the noodles from the pot and divide between the 2 bowls. [Emma’s note: I didn’t find it necessary to soften my noodles any further. 
  • Lower the heat to keep the broth hot while you arrange the chicken on top of the noodles and garnish with the chopped green onion, cilantro, and a sprinkling of pepper. 
  • Taste and adjust the broth’s saltiness one last time. Return the broth to a boil and ladle it into the bowls. 
  • Enjoy with any extras, if you like.

Read More:- Chicken Stew Recipe – Easy to make and delicious comfort food

Recipe Notes:- 

  • Burn that onion and ginger well! You want that flavor in your broth. 
  • Do not use an enamel cast iron pot – the charring may require you to scrub the base, and if you scrub an enamel pot, the enamel will come off and the pot will start rusting. 
  • Simmer GENTLY – this is the key to a clear broth.
  • Prepare noodles JUST before serving – so they are hot and fresh, and also so they don’t break as rice noodles tend to be prone to breaking if left sitting out for ages.

Final Words

Make this comforting bowlful of chicken noodle soup with warming Vietnamese spices. This easy ‘Pho Ga’ recipe makes an ideal low-fat supper for a crowd. Serve this recipe to your weekday dinner and gladden your family with a tasty and flavorful Vietnamese chicken noodle soup!