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Pho soup with chicken

Pho Ga — Vietnamese Chicken Noodle Soup

A go-to bowl for bouncing back quickly. In Vietnam this dish is treated as restorative comfort food — pho ga is hearty and filling. I highly recommend giving this wonderful soup a try.

Namira

Recipe author

Composition / ingredients

Servings:

Chicken (whole)

700

Noodles (rice)

300

Mint (fresh leaves)

Limes

Green onion

Onion

Soybean sprouts (sprouts)

Fish sauce

Chili pepper

Cinnamon (1 stick)

Cloves (a pinch)

Garlic

Peppercorns

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 10 g

Fats 37 % 10 g

Carbohydrates 26 % 7 g

160 kcal

GI: 33 / 67 / 0

Cooking method

Cooking time: 50 min

Step 1:

Rinse all the ingredients well under cold running water. It's best to remove the skin from the chicken.
Step 2:

Start with the chicken: put it in a large pot and simmer for 40 to 45 minutes. As it cooks, add a whole onion, some black peppercorns, and a little clove.
Step 3:

In a separate pot, bring water to a boil and add the rice noodles. Once they're cooked, drain off the water and rinse the noodles.
Step 4:

Put the chopped garlic cloves in a skillet and fry them lightly until golden. Stir the garlic into the soup, then let the soup steep for a bit.
Step 5:

Finely chop the mint, scallions, and spices.
Step 6:

Put the herbs and spices into serving bowls and ladle in the soup. Squeeze a little lime over the top and add fish sauce. If you like things spicy, toss in some chili pepper too.
Step 7:

Your pho ga is ready — enjoy!