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Fresh Vietnamese Pho Ga Recipe Easy Homemade Pho Ga with Herbs and Lime

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A comforting and fresh Vietnamese chicken noodle soup featuring a clear, fragrant broth, tender chicken, and fresh herbs with a tangy lime finish. This recipe balances traditional techniques with shortcuts for an easy, delicious meal.

Ingredients

  • Whole chicken (about 3-4 lbs / 1.4-1.8 kg), rinsed
  • Yellow onions, halved and charred
  • Fresh ginger root, sliced and charred (about 3-inch / 7.5 cm piece)
  • Star anise (3-4 pods)
  • Cinnamon stick (1 large or 2 small sticks)
  • Cloves (4 whole)
  • Fish sauce (3-4 tablespoons)
  • Salt (to taste)
  • Rock sugar or granulated sugar (1 tablespoon, optional)
  • Rice noodles (flat, about 1/4 inch wide, 7 oz dried)
  • Fresh Thai basil leaves (a handful, washed)
  • Cilantro sprigs (a small bunch)
  • Green onions, thinly sliced (3-4 stalks)
  • Lime wedges (at least 2 limes, cut into quarters)
  • Bean sprouts (1 cup, rinsed)
  • Fresh jalapeño or bird’s eye chili slices (optional)
  • Thinly sliced white onion (1 small)

Instructions

  1. Char the aromatics: Place halved onions and sliced ginger directly on a gas burner or under the broiler until blackened on the outside (about 5-7 minutes). Set aside to cool.
  2. Prepare the chicken: Rinse the whole chicken and remove any giblets. Place it in a large stockpot and cover with 4 quarts (3.8 liters) of cold water. Bring to a boil over high heat, then reduce to a gentle simmer.
  3. Skim the broth: Use a slotted spoon to skim off foam every 5-10 minutes for the first 30 minutes to keep broth clear.
  4. Add spices and aromatics: Toss in the charred onions, ginger, star anise, cinnamon, cloves, and rock sugar. Simmer gently for 45-60 minutes, partially covered.
  5. Remove chicken: After an hour, carefully remove the chicken and set aside to cool slightly. Strain the broth through a fine mesh strainer or cheesecloth into another pot, discarding solids.
  6. Shred the chicken: Once cool enough to handle, shred the chicken meat into bite-sized pieces, discarding skin and bones if preferred.
  7. Cook the noodles: Soak rice noodles in warm water for 20 minutes or until pliable, then briefly boil for 1-2 minutes until just tender. Drain and rinse under cold water.
  8. Season the broth: Return the strained broth to the stove, add fish sauce and salt to taste. Keep hot but avoid boiling.
  9. Assemble bowls: Divide noodles among bowls, top with shredded chicken, sliced onions, green onions, cilantro, and basil. Ladle hot broth over to warm noodles and herbs.
  10. Garnish and serve: Add bean sprouts, jalapeño slices, and lime wedges on the side for customization.

Notes

Skim foam regularly for a clear broth. Char onions and ginger well for smoky depth. Avoid boiling broth hard after straining to preserve delicate flavors. Soak noodles before boiling to prevent mushiness. Fresh herbs and lime are essential for authentic flavor. Leftover broth stores well refrigerated for 3 days or frozen for 2-3 months. Keep noodles and herbs separate to avoid sogginess.

Nutrition

Keywords: pho ga, Vietnamese chicken noodle soup, pho recipe, homemade pho, Vietnamese soup, chicken pho, easy pho recipe, fresh herbs, lime, Asian soup

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