Go Back
–+ servings
vietnamese chicken noodle soup

Authentic Vietnamese Pho Ga (Chicken Noodle Soup)

No ratings yet
A soul-warming Vietnamese chicken noodle soup featuring a fragrant broth simmered with ginger and green onions. This authentic Pho Ga recipe delivers restaurant-quality results with tender chicken, rice noodles, and customizable fresh garnishes.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Asian, Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

  • 4 quarts water
  • 1 bunch green onions dark green parts for soup, white and light green parts sliced for garnish
  • 2 pieces fresh ginger 2 inches each, crushed
  • 1 tablespoon sea salt
  • 3 pounds chicken breast halves bone and skin on
  • 3.5 pounds chicken wings, backs, and necks
  • 2 tablespoons light brown sugar
  • 16 ounces rice vermicelli
  • 1 bunch fresh cilantro chopped
  • 1 bunch fresh Thai basil
  • 3 cups fresh mung bean sprouts
  • 1 lime cut into 6 wedges
  • 1 jalapeño thinly sliced, seeds removed if preferred
  • 2 tablespoons fish sauce
  • chili-garlic sauce (sriracha) for serving

Equipment

  • Large soup pot
  • Strainer
  • Serving bowls

Method
 

  1. Bring 4 quarts of water to a boil in a large soup pot. Add dark green parts of green onions, crushed ginger, and sea salt.
  2. Once boiling, add chicken breast halves, wings, backs, and necks.
  3. Return to a boil and skim off any foam that rises to the surface. Reduce heat and simmer for 15 minutes.
  4. Turn off heat, cover the pot, and let chicken continue cooking in residual heat for 15 minutes.
  5. Meanwhile, soak rice vermicelli in hot water for 30 minutes, then drain well.
  6. Add light brown sugar to the broth and adjust seasoning with fish sauce to taste.
  7. Serve soup with prepared noodles and arrange garnishes (sliced green onions, cilantro, Thai basil, bean sprouts, lime wedges, jalapeños, and sriracha) on the side for diners to customize their bowls.

Notes

The bones in the chicken are essential for developing a rich, collagen-infused broth. Thai basil has a distinct flavor different from Italian basil - it's worth seeking out at Asian markets. For best results, use fresh herbs and vegetables. The soup can be customized to taste with various garnishes and sauces. Leftover broth can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!