Description
This Chicken Pho Recipe (pho ga) is made with a savory broth, chewy rice noodles and tender slices of chicken. It’s like the Vietnamese version of chicken noodle soup!
Ingredients
- ½ tablespoon sesame oil
- 3 whole star anise
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 6 cups chicken stock
- 3 tablespoons soy sauce
- 2–3 tablespoons hoisin sauce
- 1 teaspoon fish sauce
- Juice from 1 lime
- 1 jalapeño pepper, sliced
- 1 rotisserie chicken, thinly sliced or shredded
- 8 ounces rice noodles
- Optional toppings: lime wedges, cilantro, Thai basil, bean sprouts
Instructions
1. Heat the sesame oil in a large pot set over medium heat. Add the star anise, garlic, and ginger; heat until fragrant, about 30-60 seconds.
2. Pour in the stock, soy sauce, hoisin sauce, fish sauce, lime juice, jalapeño pepper, and chicken. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes uncovered.
3. Cook the noodles according to the package instructions.
4. Divide the noodles between 4 bowls and ladle the soup over the noodles.
5. Garnish with lime, cilantro, Thai basil, and bean sprouts as desired.
Notes
Leftover rice noodles that have already been soaked or cooked should be kept in a shallow airtight container or resealable plastic bag in the fridge.
The noodles will keep for 3-4 days.
To reheat, bring the broth to a boil and pour over the noodles.
You may add extra jalapeño if you want more spice.
Use a chili pepper instead of the jalapeño for added heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 438
- Sugar: 5g
- Sodium: 891mg
- Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 83mg