Best Vietnamese Chicken Pho Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

INSTANT-POT VIETNAMESE CHICKEN NOODLE SOUP (PHO GA)



Instant-Pot Vietnamese Chicken Noodle Soup (Pho Ga) image

Using the Instant Pot, this flavorful broth-traditionally cooked for hours-is made by electric pressure cooker in a fraction of the time.

Provided by Laurel Randolph

Categories     Instant Pot     Pressure Cooker     Soup/Stew     Chicken     Cilantro     Ginger     Coriander     Anise     Cardamom     Clove     Wheat/Gluten-Free     Lime

Yield 4 servings

Number Of Ingredients 21

2 tablespoons canola oil
2 medium yellow onions, halved
1 (2-inch) piece ginger, cut into 1/4-inch slices
1 tablespoon coriander seeds
3 star anise pods
5 cloves
1 cinnamon stick
3 cardamom pods, lightly smashed
6 bone-in, skin-on chicken thighs
3 tablespoons fish sauce
1 tablespoon sugar
8 cups water
Kosher salt
Freshly ground black pepper
4 servings rice noodles, prepared according to package directions
Toppings:
3 scallions, sliced
1 small handful fresh herbs, such as mint, cilantro, and Thai basil, chopped
1 lime, cut into wedges
Handful of bean sprouts (optional)
1 jalapeño, thinly sliced (optional)

Steps:

  • Preheat the Instant Pot by selecting Sauté on high heat.
  • Once hot, add the oil to the pot. Add the onions, cutside down, and the ginger. Cook, without moving, until charred-about 4 minutes.
  • Add the coriander, star anise, cloves, cinnamon stick, and cardamom. Stir and cook for 1 minute more. Add the chicken, fish sauce, and sugar and immediately pour over the water. Secure the lid.
  • Select Manual and cook at high pressure for 15 minutes.
  • Once cooking is complete, use a natural release for 10 minutes and release any remaining steam. Remove the chicken from the pot and carefully strain the broth. Season with salt and pepper as desired.
  • Place the cooked noodles in 4 bowls. When the chicken is cool enough to handle, pick the meat off the bones and add to the bowls. Pour over the broth and top with scallions, herbs, lime, and bean sprouts and jalapeño (if using).

PHO GA (VIETNAMESE CHICKEN NOODLE SOUP)



Pho Ga (Vietnamese Chicken Noodle Soup) image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 4 to 6 main course servings

Number Of Ingredients 15

1 stewing hen, about 5 pounds
2 pounds chicken bones or chicken necks
4 quarts cold water
1 ounce fresh ginger, crushed
2 teaspoons salt
1/2 pound rice vermicelli (bun)
1 whole cooked chicken breast (2 halves), thinly sliced
8 to 12 fresh cilantro sprigs, for garnishing soup
4 to 8 fresh basil sprigs, for garnishing soup
4 fresh mint sprigs, for garnishing soup
2 cups fresh bean sprouts, for garnishing soup
2 limes, cut into wedges, for garnishing soup
2 to 3 sliced fresh jalapeno, Serrano, or Thai chile peppers, for garnishing soup
Sriracha chili sauce, for serving
Fish sauce, for serving

Steps:

  • Cut the hen into 8 pieces and discard any excess fat. Rinse chicken bones and necks with cold water and place in a stockpot. Add the water and ginger and bring to a boil. Skim any foam that rises to the surface. Reduce the heat to a low simmer and cook for 3 hours; do not allow the liquid to boil to ensure a clear broth.
  • Remove and discard the hen and bones. Strain the broth through a fine mesh sieve or chinois lined with cheesecloth. Return the broth to a large soup pot and continue to simmer until reduced to a volume of 2 1/2 or 3 quarts. Season with salt, to taste, and keep hot while you assemble the remaining ingredients.
  • Prepare the rice vermicelli according to package directions. Once done, transfer to a colander and drain well. Rinse well under cold running water. Drain thoroughly before using. (The noodles may be prepared up to this point 2 hours ahead of serving.)
  • When ready to serve the soup, for each serving ladle 2 cups of the hot broth into a large soup bowl. Quickly dip the cooked noodles in the remaining hot broth to rewarm, then place a handful of noodles in each bowl. Divide the sliced chicken breast between the bowls, laying the slices over the top of the noodles. Serve the soup immediately, with the fresh cilantro, basil, mint, bean sprouts, lime wedges and jalapeno peppers in baskets on the table for each person to garnish their own soup, as desired. Add chili sauce or fish sauce, to taste, if desired.

PHO GA (VIETNAMESE CHICKEN NOODLE SOUP)



Pho Ga (Vietnamese Chicken Noodle Soup) image

"You can judge how good a Pho soup is by how much concentrated flavor is packed in the broth while still retaining a clean, uncloudy, clear broth. There are 2 very important steps to a clear but intense broth - 1) parboiling the chicken to get rid of the impurities 2) charring the ginger and onion for a naturally sweet, robust flavor." This recipe by Nathan Lyon and posted for ZWT6.

Provided by kitty.rock

Categories     Vietnamese

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 17

1 three pound chicken, rinsed and dried
water, as needed
2 three-inch pieces fresh ginger, 1 halved, the second grated with a microplane
2 onions, cut in half
3 whole cloves
star anise
3 cinnamon sticks
1 tablespoon fish sauce
1 teaspoon black peppercorns
0.5 (10 ounce) bag rice noodles, thin
2 scallions, thinly sliced
1 cup fresh cilantro, chopped
2 full stems of fresh mint
2 full stems Thai basil
2 limes, cut into wedges
kosher salt
basil

Steps:

  • In a heavy large pot over high heat add onions, cut end down, and 2 ginger halves. Allow to blacken. Add peppercorns, star anise, cinnamon, and cloves.
  • Then add the chicken and enough cold water to cover. Bring to a boil over high heat. Once water comes to a boil, add the fish sauce, allow to boil for 1 minute more then reduce the heat to low.
  • Simmer, partially covered, until the chicken is cooked, 25-30 minutes. Do not overcook the chicken as it will be cooked further upon service.
  • Remove chicken from broth and set aside to cool. When cool enough to handle safely, remove the meat from the bones, shred coarsely and set aside. Discard the bones. Strain the broth into a second pot and discard the solids.
  • Meanwhile, soak the rice noodles in a large bowl of cold water for 10 minutes. Bring a large pot of water to a boil. Add the noodles and cook until they are almost done, al dente, about 2 minutes. Drain and rinse the noodles with cold water to remove excess starch. Drain well.
  • In large bowls, serve the noodles over a bed of fresh ginger, bean sprouts, Thai basil, fresh mint, cilantro, basil, and fresh lime juice. Top with pulled chicken. Lastly, ladle the hot broth over top and serve.

Nutrition Facts : Calories 661.5, Fat 35, SaturatedFat 10, Cholesterol 172.5, Sodium 578.3, Carbohydrate 39.5, Fiber 2.6, Sugar 3.3, Protein 45.2

VIETNAMESE PHO GA (CHICKEN)



Vietnamese Pho Ga (Chicken) image

Coming from a Vietnamese family, we have to find ways to cook traditional food on the fly and this is a recipe that my mom came up with years ago. Serve with your choice of garnishes - bean sprouts, Thai basil, chiles, etc. You can also make this kho - which is dry in Vietnamese - essentially putting the broth on the side and serving the noodles with the sauce recipe.

Provided by yvette362

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h46m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package 1/4-inch thick dried rice noodles
1 whole chicken
1 (2 inch) piece peeled ginger
2 whole star anise
½ teaspoon monosodium glutamate (MSG)
2 teaspoons salt
water to cover

Steps:

  • Cover noodles with cold water; set aside to soak, about 30 minutes.
  • Place chicken, ginger, star anise, and monosodium glutamate in a large pot. Sprinkle with salt and cover with water. Cook over medium heat until juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  • Remove chicken from pot and cool until easily handled, 15 to 20 minutes. Remove skin and shred chicken meat.
  • Drain noodles. Bring a large pot of water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 2 minutes. Drain and divide among serving bowls.
  • Top noodles with shredded chicken and ladle in broth.

Nutrition Facts : Calories 372.9 calories, Carbohydrate 47 g, Cholesterol 46.1 mg, Fat 11.4 g, Fiber 1 g, Protein 17.7 g, SaturatedFat 3.1 g, Sodium 760.7 mg

PHO GA (VIETNAMESE CHICKEN NOODLE SOUP)



Pho Ga (Vietnamese Chicken Noodle Soup) image

This dish is not complicated to make. Stir some chicken and spices together and simmer. Finish with a squeeze of lime and nam pla and you have soup to die for.

Provided by Broke Guy

Categories     Clear Soup

Time 55m

Yield 2 serving(s)

Number Of Ingredients 15

3 ounces rice noodles (pho)
4 boneless chicken wings
1 liter water
1 garlic clove
1 inch ginger, minced
5 stems lemongrass
5 kaffir lime leaves
1 inch fresh galangal root, minced
3 leaves lettuce
1/2 small tomatoes
2 cups bean sprouts
1/2 lime, juice of
1 1/2 tablespoons nam pla
salt and black pepper, to taste
1/4 cup fresh cilantro leaves, minced

Steps:

  • In a large pot, place chicken wings, garlic, ginger, lemongrass, kaffir lime leaves and galangal root in 1 liter of water. Bring to a boil over high heat.
  • Reduce heat to low and simmer for 30 minutes, occasionally removing foam that floats to surface of broth.
  • Shred lettuce into bite sized pieces. Cut tomato into small wedges. Remove root ends of bean sprouts.
  • Soak pho noodles according to package directions.
  • When soup has simmer 30 minutes, stir in the nam pla and lime juice. Season with salt and black pepper.
  • Separate noodles into two bowls, pulling gently apart. Top both bowls with bean sprouts and lettuce.
  • Ladle broth into each bowl and garnish with tomato slices and cilantro.

Nutrition Facts : Calories 418.9, Fat 16.2, SaturatedFat 4.5, Cholesterol 75.5, Sodium 1234.6, Carbohydrate 44.7, Fiber 3, Sugar 5.7, Protein 23.8

PHO GA VIETNAMESE CHICKEN NOODLE SOUP



Pho Ga Vietnamese Chicken Noodle Soup image

This soup takes a little time but the broth is worth it. So good. You can make the broth ahead of time and reheat when ready to serve.

Provided by barbara lentz @blentz8

Categories     Chicken Soups

Number Of Ingredients 19

BROTH
2 large onions quartered
2 - 4 inch pieces ginger
2 tablespoon(s) whole coriander seeds
6 - whole cloves
3 - whole star anise
4 - dried red chilies
16 cup(s) chicken broth
1/4 cup(s) fish sauce
1/3 cup(s) brown sugar
CHICKEN
2 - boneless skinless chicken breast sliced thinly
1/4 cup(s) each lime juice, vegetable oil, and fish saucee
3 tablespoon(s) sugar
NOODLES AND ACCOMPANIMENTS
1 pound(s) rice noodles
1 cup(s) cilantro chopped
2 cup(s) beans sprouts
1 large red onion thinly sliced

Steps:

  • Preheat oven 400 degrees. Place the onion and ginger on a baking sheet. Roast until the onions are browned and soft about 30 minutes. Let cool peel the onions, and ginger and set aside.
  • In a large stock pot add the cloves, star anise, coriander and coriander seeds. Toast until fragrant about 3 minutes. Add the onions and ginger and remaining ingredients for the broth. Bring to a boil and reduce heat to a simmer and simmer and reduce for 1 hour.
  • Slice the chicken breasts very thin and marinate in the lime juice, fish sauce, oil, and sugar for 30 minutes.
  • Soak rice noodles in boiling water for 10 minutes.
  • Once the broth has finished simmering strain through a fine mesh strainer. Discard the solids. Place back over medium heat and pour the chicken with the marinade into the broth. Let simmer 5 more minutes.
  • Place noodles in bowl. Ladle broth over noodles and top with accompaniments.

VIETNAMESE CHICKEN PHO



Vietnamese Chicken Pho image

Make and share this Vietnamese Chicken Pho recipe from Food.com.

Provided by Sean C.

Categories     Vietnamese

Time 2h30m

Yield 10 cups, 5 serving(s)

Number Of Ingredients 7

8 cups chicken stock
2 -3 cups raw chicken
8 ounces bean sprouts
1 (200 g) package rice noodles
1 bunch Thai basil
3 cups hoisin sauce, for serving
5 lime wedges

Steps:

  • cook chicken until juices run clear and no pink is left.
  • shred the chicken and add to the chicken stock.
  • add bean sprouts, basil and cook noodles until tender.
  • Strain noodles and add to chicken stock and continue cooking until al dente.
  • spoon soup into individual bowls and serve with hoisin sauce and lime wedges.

Nutrition Facts : Calories 638, Fat 10.1, SaturatedFat 2.2, Cholesterol 16.1, Sodium 3105.5, Carbohydrate 118.2, Fiber 6, Sugar 50, Protein 17.6

Related Topics