Easy Vietnamese Pho Ga (Chicken Noodle Soup)

    40 mins

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


    Washington, United States
    9 people made this

    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

    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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    Reviews in English (2)


    I didnt manage to get all the ingredients (cardamom, basil, lime, beansprouts,) but the noodle soup turned out good nevertheless. REceipe is easy to follow without too many ingredients.  -  29 May 2015


    Simple and delicious!  -  26 Sep 2014