Vietnamese Chicken and Rice Noodle Soup
Fragrant Vietnamese Pho Ga with Tender Chicken and Rice Noodles
Ingredients:
1 whole chicken (about 3–4 lbs)
12 cups water
1 large onion, halved
1 (3-inch) piece of ginger, halved lengthwise
1 tablespoon salt
1 tablespoon fish sauce
1 tablespoon sugar
8 oz dried flat rice noodles (banh pho)
2 green onions, thinly sliced
1/2 cup cilantro leaves
1/2 cup Thai basil leaves
1 lime, cut into wedges
1 cup bean sprouts
1–2 Thai bird chilies, sliced (optional)
Hoisin sauce and Sriracha (optional, for serving)
Directions:
Char the onion and ginger over an open flame or under the broiler until slightly blackened.
In a large pot, add chicken, water, charred onion and ginger, salt, fish sauce, and sugar. Bring to a boil, then reduce to a simmer. Skim off any foam and cook for about 45–60 minutes, or until the chicken is tender and fully cooked.
Remove the chicken from the broth. Let it cool slightly, then shred the meat. Strain the broth and return it to the pot. Keep warm.
Cook the rice noodles according to package instructions. Drain and rinse under cold water.
To assemble: Divide the noodles among bowls. Top with shredded chicken. Ladle the hot broth over.
Garnish with green onions, cilantro, Thai basil, lime wedges, bean sprouts, and chilies if desired. Serve with hoisin and Sriracha on the side.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 390 kcal | Servings: 6 servings
#pho #phoga #vietnameserecipes #noodlesoup #asiansoup #vietnamesecuisine #homemadepho #chickensoup #comfortfood #healthyrecipes #glutenfree #noodlelovers #brothbasedsoup #easypho #chickennoodlepho #herbalpho #authenticvietnamese #phoathome #vietfoodlove #healingfood
Warm, fragrant, and soul-soothing Vietnamese Chicken Pho is everything you crave on a cozy day. Pure comfort in every spoonful!
Fragrant Vietnamese Pho Ga with Tender Chicken and Rice Noodles
Ingredients:
1 whole chicken (about 3–4 lbs)
12 cups water
1 large onion, halved
1 (3-inch) piece of ginger, halved lengthwise
1 tablespoon salt
1 tablespoon fish sauce
1 tablespoon sugar
8 oz dried flat rice noodles (banh pho)
2 green onions, thinly sliced
1/2 cup cilantro leaves
1/2 cup Thai basil leaves
1 lime, cut into wedges
1 cup bean sprouts
1–2 Thai bird chilies, sliced (optional)
Hoisin sauce and Sriracha (optional, for serving)
Directions:
Char the onion and ginger over an open flame or under the broiler until slightly blackened.
In a large pot, add chicken, water, charred onion and ginger, salt, fish sauce, and sugar. Bring to a boil, then reduce to a simmer. Skim off any foam and cook for about 45–60 minutes, or until the chicken is tender and fully cooked.
Remove the chicken from the broth. Let it cool slightly, then shred the meat. Strain the broth and return it to the pot. Keep warm.
Cook the rice noodles according to package instructions. Drain and rinse under cold water.
To assemble: Divide the noodles among bowls. Top with shredded chicken. Ladle the hot broth over.
Garnish with green onions, cilantro, Thai basil, lime wedges, bean sprouts, and chilies if desired. Serve with hoisin and Sriracha on the side.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 390 kcal | Servings: 6 servings
#pho #phoga #vietnameserecipes #noodlesoup #asiansoup #vietnamesecuisine #homemadepho #chickensoup #comfortfood #healthyrecipes #glutenfree #noodlelovers #brothbasedsoup #easypho #chickennoodlepho #herbalpho #authenticvietnamese #phoathome #vietfoodlove #healingfood
Warm, fragrant, and soul-soothing Vietnamese Chicken Pho is everything you crave on a cozy day. Pure comfort in every spoonful!
Vietnamese Chicken and Rice Noodle Soup
Fragrant Vietnamese Pho Ga with Tender Chicken and Rice Noodles
Ingredients:
1 whole chicken (about 3–4 lbs)
12 cups water
1 large onion, halved
1 (3-inch) piece of ginger, halved lengthwise
1 tablespoon salt
1 tablespoon fish sauce
1 tablespoon sugar
8 oz dried flat rice noodles (banh pho)
2 green onions, thinly sliced
1/2 cup cilantro leaves
1/2 cup Thai basil leaves
1 lime, cut into wedges
1 cup bean sprouts
1–2 Thai bird chilies, sliced (optional)
Hoisin sauce and Sriracha (optional, for serving)
Directions:
Char the onion and ginger over an open flame or under the broiler until slightly blackened.
In a large pot, add chicken, water, charred onion and ginger, salt, fish sauce, and sugar. Bring to a boil, then reduce to a simmer. Skim off any foam and cook for about 45–60 minutes, or until the chicken is tender and fully cooked.
Remove the chicken from the broth. Let it cool slightly, then shred the meat. Strain the broth and return it to the pot. Keep warm.
Cook the rice noodles according to package instructions. Drain and rinse under cold water.
To assemble: Divide the noodles among bowls. Top with shredded chicken. Ladle the hot broth over.
Garnish with green onions, cilantro, Thai basil, lime wedges, bean sprouts, and chilies if desired. Serve with hoisin and Sriracha on the side.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 390 kcal | Servings: 6 servings
#pho #phoga #vietnameserecipes #noodlesoup #asiansoup #vietnamesecuisine #homemadepho #chickensoup #comfortfood #healthyrecipes #glutenfree #noodlelovers #brothbasedsoup #easypho #chickennoodlepho #herbalpho #authenticvietnamese #phoathome #vietfoodlove #healingfood
Warm, fragrant, and soul-soothing Vietnamese Chicken Pho is everything you crave on a cozy day. Pure comfort in every spoonful!
