Vietnamese Chicken Noodle Soup Recipe

This weeknight-friendly Vietnamese chicken noodle soup is made with store-bought chicken stock that's been simmered with charred aromatics and spices to save time without compromising on the rich and savory flavors you crave in Pho Ga.

Course Soup

Cuisine Asian

Keyword Pho Ga, Vietnamese chicken soup

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 326kcal

Ingredients

5 ounces dried thin Chinese egg noodles
2 shallots , peeled and kept whole
4- inch piece fresh ginger , cut lengthwise into 4 slices
2 star anise
1 cinnamon stick
6 cups chicken stock
2 cups water
2 tablespoons fish sauce
1 teaspoon kosher salt
1 medium yellow onion , halved from root to tip, then peeled
2 boneless skinless chicken breasts (1 - 1 ½ pounds)
1 lime , juiced

Toppings

3 cups bean sprouts
4 green onions , chopped
½ cup Thai basil leaves
½ cup cilantro leaves , coarsely chopped
1 jalapeño , sliced
crispy fried shallots , optional
1 lime , cut into wedges

Instructions

Soften the noodles. Place 5 ounces dried thin Chinese egg noodles in boiling water and let stand for 5 minutes, drain, and set aside.
Heat the aromatics to release their flavor. If you have a gas stove, char 4- inch piece fresh ginger slices and 2 shallots by poking with a fork and grilling over a gas flame. Or, place in a small skillet over high heat and cook until charred. Peel the blackened skin from the aromatics, and set aside. Heat the skillet over high, then stir-fry 2 star anise and 1 cinnamon stick until fragrant, for 30 seconds. Be careful not to burn them.
Make the stock and cook the chicken. Add the roasted shallots, ginger, star anise, and cinnamon stick to a stockpot with 6 cups chicken stock, 2 cups water, 2 tablespoons fish sauce, 1 teaspoon kosher salt, and 1 medium yellow onion. Bring to a boil, then reduce to low, cover, and simmer for 30 minutes.
Cut 2 boneless skinless chicken breasts into 3-4 chunks each, then add to the broth and cook for 7-10 minutes or until cooked through. Remove the chicken and set aside until cool enough to shred.
Strain the broth and discard the onion halves, star anise, and cinnamon stick.
Add the chicken and noodles then serve with herbs. Add the shredded chicken back to the pot with juice of 1 lime, the egg noodles, and cook until warmed through. Taste for seasoning and adjust as needed. Ladle the soup into bowls and serve topped with bean sprouts, Thai basil, cilantro, green onion, jalapeño, lime wedges, and crispy shallots.

Notes

Storage: The broth will last up to 5 days in the fridge or 3 months in the freezer. If you think you'll have leftovers, add the cooked noodles to your bowls and ladle the broth over top. If you store the soup with the noodles in the broth, they'll become unpleasantly mushy.

Nutrition