Pho Ga (Chicken Noodle Soup) with Rice Noodles

Ingredients

• 8 cups Chicken broth
• about 225 g Rice noodles (banh pho)
• 2 cups Chicken breast, cooked and shredded
• 1 medium Onion, charred
• 5.08 cm Ginger, charred
• 3 whole Star anise
• 1 small Cinnamon stick
• 2 tablespoons Fish sauce
• 4 wedges Lime wedges
• 1/4 cup Fresh cilantro, chopped
• 1/4 cup Green onions, sliced
• 1 cup Bean sprouts
• 1/4 cup Thai basil
• 2 tablespoons Hoisin sauce
• 1 tablespoon Sriracha

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 medium onion and 5.08 cm of ginger directly over the flame of a gas burner or under a broiler set to high heat (260°C / 260°C). Turn them every 2-3 minutes until the skins are visibly blackened and fragrant, about 5-10 minutes.
2. 2In a large heavy-bottomed pot (at least 6-quart capacity), combine the 8 cups of chicken broth, the charred 1 medium onion, the charred 5.08 cm of ginger, the 3 whole star anise, and the 1 small cinnamon stick. Place the pot over high heat until the broth reaches a rolling boil (100°C / 100°C), about 5-8 minutes. Reduce the heat to low, so the broth maintains a gentle simmer, and cook for 30 minutes; the broth should smell deeply aromatic.
3. 3Carefully pour the hot broth through a fine-mesh sieve into another clean large pot or heatproof bowl, discarding the cooked onion, ginger, star anise, and cinnamon stick. Stir in the 2 tablespoons of fish sauce until fully combined. Keep the broth hot over low heat (around 82.22-93.33°C / 82-93°C).
4. 4Bring a separate large pot of water to a rolling boil (100°C / 100°C). Add the about 225 g of rice noodles (banh pho) and cook for 3-5 minutes, stirring occasionally, until they are tender but still slightly firm to the bite (al dente). Drain the noodles immediately in a colander and rinse them briefly with warm water to prevent sticking.
5. 5Divide the cooked about 225 g of rice noodles evenly among 4 individual serving bowls. Distribute the 2 cups of cooked and shredded chicken breast, the 1/4 cup of fresh cilantro, and the 1/4 cup of sliced green onions over the noodles in each bowl.
6. 6Ladle the hot, aromatic broth over the noodles and chicken in each of the 4 bowls, ensuring the ingredients are submerged. Serve immediately with the 4 wedges of lime, 1 cup of bean sprouts, 1/4 cup of Thai basil, 2 tablespoons of hoisin sauce, and 1 tablespoon of sriracha on the side for each person to add to their taste.

Related Guides