Entree: Vietnam – Hoi An / Da Nang – Pho Ga (Vietnamese clear chicken noodle soup with aromatic broth, rice noodles, and fresh herbs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 55 min

Total 1 hr 25 min

Ingredients

- 1 whole chicken, approx. 3.5 lb (1.6 kg)
- 10 cups (2.4 L) water
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, halved (about 8 oz / 225 g)
- 3-inch (7.5 cm) piece fresh ginger, halved lengthwise (about 2 oz / 55 g)
- 4 star anise
- 4 whole cloves
- 1 small cinnamon stick (2-3 inches / 5-7.5 cm)
- 1 tsp (2 g) coriander seeds
- 1 tbsp (15 ml) fish sauce
- 1 tsp (4 g) sugar
- 1 tsp (5 g) salt, plus more to taste
- 8 oz (225 g) dried flat rice noodles (banh pho), medium width
- 4 scallions, thinly sliced (about 2 oz / 55 g)
- 1 cup (25 g) fresh cilantro leaves
- 1 cup (20 g) Thai basil leaves
- 2 cups (150 g) bean sprouts, rinsed
- 2 limes, cut into wedges
- 2 small fresh red chilies, thinly sliced (optional)
- Hoisin sauce and sriracha for serving (optional)

Instructions

1. Char the aromatics: heat 2 tbsp (30 ml) vegetable oil in a heavy skillet over high heat. Add halved onion and ginger, cut side down, and char until blackened in spots, about 6–8 minutes. Remove and set aside.
2. Prepare the stock: in a large stockpot combine 10 cups (2.4 L) water and the whole chicken. Bring to a gentle boil, skimming foam and impurities from the surface for the first 10 minutes.
3. Add spices and aromatics: add the charred onion, charred ginger, 4 star anise, 4 cloves, cinnamon stick, and 1 tsp (2 g) coriander seeds to the pot. Reduce heat to low and simmer gently, uncovered, for 40–50 minutes until chicken is cooked through and tender.
4. Remove chicken and strain broth: transfer the chicken to a cutting board to rest. Strain the broth through a fine-mesh sieve into a clean pot, pressing lightly on solids to extract flavor. Discard solids. Return strained broth to low heat.
5. Season the broth: stir in 1 tbsp (15 ml) fish sauce, 1 tsp (4 g) sugar, and 1 tsp (5 g) salt. Taste and adjust seasoning with more fish sauce or salt as needed. Keep broth hot but not boiling to maintain clarity.
6. Shred the chicken: when cool enough to handle, remove skin and bones and shred the meat into bite-size pieces. Reserve a few whole pieces for presentation if desired.
7. Prepare noodles: soak or cook 8 oz (225 g) dried rice noodles according to package directions until tender, then drain and divide among 4 bowls.
8. Assemble bowls: place shredded chicken over the noodles in each bowl. Ladle hot broth over the chicken and noodles to warm through.
9. Garnish and serve: top each bowl with sliced scallions, cilantro, Thai basil, bean sprouts, and sliced chilies. Serve with lime wedges and condiments such as hoisin and sriracha on the side.
10. To store: refrigerate leftover broth and chicken separately for up to 3 days or freeze broth for up to 3 months.