Pho Ga (Vietnamese Chicken Noodle Soup)

A clear, fragrant Vietnamese chicken noodle soup with rice noodles, star anise, and fresh herbs. Pho ga is the chicken version of the classic pho bo (beef). The clean broth and rice noodles make it naturally gluten-free. A test for search queries like "vietnamese noodle soup" or "asian chicken broth noodles".

Ingredients

• 1 whole chicken (1.5 kg)
• 2 onions, halved and charred
• 50 g fresh ginger, sliced and charred
• 3 star anise
• 1 cinnamon stick
• 4 cloves
• 1 tbsp fish sauce
• 200 g flat rice noodles (banh pho), soaked
• To serve: bean sprouts, Thai basil, lime wedges, sliced chilli, hoisin, sriracha

Method

1. Char the onion and ginger halves over an open flame or under the broiler until blackened in spots.
2. Simmer chicken in 3 litres water 45 minutes. Remove chicken and shred meat. Return carcass.
3. Toast star anise, cinnamon, and cloves in a dry pan, then add to the broth with the charred aromatics.
4. Simmer broth a further 30 minutes. Season with fish sauce and salt. Strain.
5. Cook noodles per packet. Divide into bowls. Ladle hot broth over noodles and shredded chicken.
6. Serve with fresh herbs and condiments on the side.

Tags: vietnamese, soup, poultry, 90min, noodle soup, pho, rice noodles, gluten-free, asian chicken soup