Easy Vietnamese Pho Ga (Chicken Noodle Soup)

About this recipe: This is a light and healthy noodle soup bowl to have for lunch or dinner.

Mekmolek Washington, United States

Ingredients

Serves: 3 

  • 1 package rice vermicelli
  • 1litre chicken broth, preferably low-sodium
  • 2 cm sliced ginger
  • 1 pod cardamon
  • 2 cloves garlic, crushed
  • 2 skinless, boneless chicken breasts
  • 2 green onions, chopped
  • a pinch of sugar
  • fish sauce to taste
  • white pepper to taste
  • For the garnishings:
  • bean sprouts
  • fresh basil leaves
  • fresh coriander leaves
  • sliced green chillies
  • lime wedges

Directions

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Soak the rice vermicelli in a bowl of hot water to soften. Drain and set aside.
  2. Put the chicken broth in a pot. Add the ginger, cardamon, garlic, chicken breasts and bring to a boil. Remove the chicken breasts when they're cooked, shred the meat and set aside.
  3. Strain the broth and simmer on low heat for another 10 minutes. Add the chopped green onions and season with sugar (optional), fish sauce and pepper.
  4. Divide the noodles into the individual bowls. Ladle the soup over it and top with shredded chicken and the garnishings according to preferred quantities. Serve hot.

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