Vietnamese Pho Ga (Chicken) recipe

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Ingredients

1 (16 ounce) package 1/4-inch thick dried rice noodles
1 whole chicken
1 (2 inch) piece peeled ginger
2 whole star anise
½ teaspoon monosodium glutamate (MSG)
2 teaspoons salt
water to cover

Nutrition Info

372.9 calories
carbohydrate: 47 g
cholesterol: 46.1 mg
fat: 11.4 g
fiber: 1 g
protein: 17.7 g
saturatedFat: 3.1 g
servingSize: -
sodium: 760.7 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. Cover noodles with cold water, set aside to soak, about 30 minutes.

  2. Place chicken, ginger, star anise, and monosodium glutamate in a large pot. Sprinkle with salt and cover with water. Cook over medium heat until juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

  3. Remove chicken from pot and cool until easily handled, 15 to 20 minutes. Remove skin and shred chicken meat.

  4. Drain noodles. Bring a large pot of water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 2 minutes. Drain and divide among serving bowls.

  5. Top noodles with shredded chicken and ladle in broth.

Recipe Yield

8 servings

Recipe Note

Coming from a Vietnamese family, we have to find ways to cook traditional food on the fly and this is a recipe that my mom came up with years ago. Serve with your choice of garnishes - bean sprouts, Thai basil, chiles, etc. You can also make this kho - which is dry in Vietnamese - essentially putting the broth on the side and serving the noodles with the sauce recipe.

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