Vietnamese Chicken Noodle Soup (Pho ga)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the onion and ginger, then grill them until the outer skins are partially charred. Turn the sides every 5-7 mins. The ginger usually takes a little longer than the onion. (Approx. 15-20 mins)

Step 2

While they're grilling, clean the chicken by rubbing it with salt, then rinse well.

Step 3

Prepare the spice bag by placing the cinnamon, star anise, cloves, cardamom, and peppercorns into a spice bag or cheesecloth.

Step 4

Chop the spring onion and chili for garnishing.

Step 5

Take out the onion and ginger from the BBQ. Peel off the charred outer layer of the onion, trim off the root, and cut the onion in half.

Step 6

In a large pot, add: water, chicken, onion and ginger, bouillon cubes

Step 7

Bring the pot to a boil over high heat. Keep an eye on it and skim off the foam that rises to the surface before the broth reaches a full boil. This helps keep the broth clear.

Step 8

Once you've removed most of the foam, cover the pot, reduce the heat to medium, and simmer for about 15 mins (adjust slightly depending on the size of the chicken).

Step 9

Lower the heat to a gentle simmer (I use level 5–6 on my stove) and continue cooking for another 10 mins. During this time, add the spice bag to the broth.

Step 10

After the 10 mins of simmering, turn off the heat and leave the chicken in the covered pot for 15-20 mins, depending on its size. Do not open the lid, as the trapped heat will finish cooking the chicken gently.

Step 11

Remove the chicken from the pot.

Step 12

Season the broth with fish sauce, sugar, and salt to taste. I usually use about 6–7 teaspoons of salt, but adjust according to your preference.

Step 13

Cook the noodles according to the package instructions.

Step 14

Slice the chicken and serve over the noodles. Ladle the hot broth on top and garnish with chopped spring onion and chili.