Easy Pho Recipe (Chicken)
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!
Servings: 4
Calories: 438kcal
Equipment
Ingredients
- ½ tablespoon sesame oil
- 3 star anise
- 2 garlic cloves minced
- 1 teaspoon grated ginger or ginger paste
- 6 cups chicken stock
- 3 tablespoons low-sodium 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 flat rice noodles
- Optional toppings: lime wedges, cilantro, Thai basil, bean sprouts
Instructions
- 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. 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.
- Cook the noodles according to the package instructions. Divide them between 4 bowls and ladle the soup over the noodles.
- Garnish with lime, cilantro, Thai basil, and bean sprouts as desired.
Video
Notes
- Leftover rice noodles that have already been soaked or cooked should be kept in a shallow airtight container, or a resealable plastic food 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
Calories: 438kcal | Carbohydrates: 44g | Protein: 36g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 891mg | Potassium: 291mg | Fiber: 1g | Sugar: 5g | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
