Vietnamese (Pho Ga) Chicken Noodle Soup

Vietnamese (Pho Ga) Chicken Noodle SoupSouth-East Asia's rich and flavorful cuisine includes several delicious soups which are not only fulfilling but also taste—irresistible. Today's Vietnamese soup includes both chicken and rice noodles combined with a flavorful broth. The authentic way to prepare this soup takes a bit time. I've used a shorter and easy method to get this soup preparation—done—in the minimum possible time. The garnishes or the toppings used for this soup can be experimented with though I'll recommend sticking with the suggested ones. The fresh serving of this soup taste best, so make sure you're not making extra servings of this one to keep in a refrigerated form for later consumption. Let's make this delicious chicken soup.

Vietnamese (Pho Ga) Chicken Noodle Soup
Vietnamese (Pho Ga) Chicken Noodle Soup

Vietnamese (Pho Ga) Chicken Noodle Soup

Relish this appetizing and delicious Vietnamese soup preparation made with boneless chicken and rice noodles and flavored with herbs and select condiments.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 6
Nutrition: (per serving)
Calories: 550 calories
Fat: 8 grams
Carbohydrates: 74 grams
Sodium: 1242 milligrams
Protein: 42 grams
Sugar: 9 grams

  • 400 gm rice noodles
  • 750 gm skinless chicken breasts
  • 8 cups chicken stock
  • 2 to 3 cloves
  • 1 tsp coriander seeds
  • 1" cinnamon stick
  • 10 to 15 black peppercorns
  • 4 garlic cloves (chopped)
  • 1" ginger piece (chopped)
  • 1 tsp sugar
  • 1 lemongrass stalk (chopped)
  • 2 tbsp fish sauce
  • 1 medium-sized onion (sliced)
  • 1 cup Mung bean sprouts
  • handful of Thai basil leaves
  • 4 jalapeño chilies (sliced)
  • 1/2 cup spring onion (chopped)
  • kosher salt to taste


  1. Dry roast both garlic and ginger in a nonstick pan for 2 minutes.
  2. In a large pot, add roasted ginger, roasted garlic, chicken breasts, chicken stock, cloves, coriander seeds, cinnamon stick, black peppercorns, sugar, lemongrass, fish sauce, and onion.
  3. Simmer on a low-medium flame for about 20 minutes.
  4. While the soup is simmering, cook the rice noodles according to the instructions given on the packet.
  5. Make sure to run them under cold water to prevent sticking. Keep aside.
  6. Remove chicken breasts from the pot and shred them gently with a fork or a spoon.
  7. Strain the soup with the help of a sieve and transfer back to the pot.
  8. Check the seasoning, and if required, add ample kosher salt.
  9. Simmer again on a low flame for 6 to 8 minutes.
  10. Divide both the shredded chicken breasts and the rice noodles into 6 equal parts and transfer to the six serving bowls.
  11. Ladle simmering and hot soup into the bowls.
  12. Garnish with spring onion, jalapeño chilies, Thai basil leaves, and Mung bean sprouts.
  13. Serve with lime wedges and Sriracha sauce.