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    Hungry Healthy Happy » Recipes » Soup

    Pho Ga (Chicken Noodle Soup)

    Published: Mar 29, 2013 · Modified: Sep 20, 2021 by Dannii · This post may contain affiliate links · 9 Comments

    189 shares
    • 82
    Jump to Recipe
    Diet: Low Fat
    A bowl of Pho Ga with a text title overlay.

    This easy homemade Pho Ga recipe (Vietnamese Chicken Noodle Soup), is quick, easy and full of flavour. You will love this comforting and flavour packed dish from Vietnam and it is ready in just 30 minutes too.

    A bowl of pho ga next to a bowl of beansprouts, a bunch of herbs, some crispy onions ans slices of radish.

    It doesn't get much more comforting than a big bowl of chicken noodles. With some added vegetables and a zesty and spicy broth, this is a taste sensation. Easy to adapt with different proteins, or you could just keep it as a vegetarian version.

    Looking for other ways to use chicken? Why not try our Hunter's Chicken, Instant Pot Chicken Pasta, Slow Cooker Honey Garlic Chicken or BBQ Chicken Salad.

    Jump to:
    • Why you will love it
    • Ingredients needed
    • How to make pho ga - Step by step
    • What is Pho?
    • Serving suggestions
    • FAQs
    • Extra tips
    • More noodle recipes
    • Recipe
    • Feedback

    Why you will love it

    • A simple but interesting dish
    • Easy to adapt with many different ingredients
    • A good way to use leftover chicken

    Ingredients needed

    • Chicken - We used chicken breast, but thighs could easily be used too.
    • Stock - Chicken stock or vegetable stock will work.
    • Broth - this is made up of the stock and garlic, ginger, cloves, star anise, lime juice, fish sauce, coriander (cilantro), basil and chilli.
    • Red pepper - Green, yellow or orange can be used, but we like the pop of colour that the red pepper gives. They are also sweeter.
    • Beansprouts - Add a nice crunch to the dish.
    • Chinese cabbage - You could use pak choi (bok choy) instead.
    • Dried noodles - We used wholewheat noodles, but egg noodles will also work.

    A full ingredients list with measurements is in the recipe card below.

    How to make pho ga - Step by step

    One: Add the oil to a large pan and heat and then add the chicken and cook until done, about 5-7 minutes. Remove from the pan and set aside.

    A frying pan with chunks of chicken breast cooking in it.

    Two: Put the same pan back on the heat and add the stock, garlic, ginger, cloves, star anise, lime juice, fish sauce, coriander (cilantro), basil and chilli and turn the heat to a simmer and cook for 5 minutes to form the broth. Remove the cloves and star anise - (these can sometimes be a bit tricky to find).

    A frying pan containing a broth with herbs, chillies and spices.

    Three: Add the red pepper, beansprouts, Chinese cabbage and noodles to the broth and put the chicken back in as well. Cook for 4-5 minutes, until the noodles are cooked and the cabbage has wilted.

    A pan containing broth, chicken, sliced peppers, beansprouts, bok choi and noodles.

    Four: Serve into bowls and then top with a little extra coriander, chopped spring onions (scallions) and a few slices of red chilli.

    Pho ga topped with cilantro, sliced radish and a lime wedge.

    What is Pho?

    Pho (pronounced fuh) is a Vietnamese noodle dish with meat, broth, herbs and spices. Pho Bo which is a beef noodle soup, is very popular, but wanting to make something a little lighter, we went with chicken which is called Pho Ga (fuh gah). It is actually spelled phở gà in Vietnamese.

    Traditionally beef or chicken bones would be simmered for a few hours to make the stock. But as that is very time consuming, a simple stock is sufficient.

    Pho is commonly eaten for breakfast in Vietnam.

    A bowl of noodles, chicken and vegetables in a broth.

    Serving suggestions

    This is a fairly filling meal all on it's own, so extra side dishes aren't really needed.

    Pho is incredibly popular in Vietnam (think burgers in the US or Fish and Chips in the UK). Every Pho place will serve their pho with a plate of different sides, that are meant to be added a little at a time as you make your way through your meal.

    Some of these include:

    • Rau Ram - a type of Vietnamese Coriander (Cilantro). Normal coriander (cilantro) will work fine.
    • Mint and/or basil leaves
    • Beansprouts
    • Sliced radish
    • Crispy fried shallots or onions
    • Lime wedges
    • Occasionally, sliced jalapenos
    • Chinese doughnuts - similar to churros, but lightly salted, rather than with coated in sugar.

    It's important to remember to add these as you are eating - not all at once. Eating this way maintains the freshness of the herbs and crunch of the beansprouts.

    Someone spooning out some noodle soup from a bowl.

    FAQs

    How to eat pho

    Firstly, using chopsticks and/or a spoon, mix all the ingredients of your pho. When eating, make sure you have a combination of noodles, vegetables and meat all together in one mouthful. In between bites, use a spoon for the broth and sip it until your pho is finished.
    It is considered perfectly fine to drink directly from the bowl. Also, making slurping sounds when eating the noodles and soup is not considered rude - it shows that you are enjoying the food.

    Is pho gluten free?

    This pho recipe isn't gluten free as it includes wheat noodles. Simply replace them with egg noodles and make sure the fish sauce is also gluten free.

    Is pho ga healthy?

    This is an incredibly nutritious dish - it is high in protein and also has large amounts of vitamins A and C.

    Can I eat pho without noodles?

    Absolutely! Whilst not the traditional way to eat pho, you can easily omit the noodles. This will also make it lower in carbohydrates.

    How to store Pho Ga

    You can store this in airtight containers in the fridge for 2-3 days. Simply reheat in the microwave or on the hob (stove top) for a few minutes until thoroughly heated through. 

    Can you freeze Pho Ga?

    Pho doesn't freeze well as the texture is ruined by the formation of ice crystals within the noodles. This will result in a mushy consistency when defrosted. If you are able to remove all of the noodles (not very easy), then the broth, vegetables and chicken can be frozen in an airtight container for up to 3 months. Defrost fully and then reheat as above.

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    Extra tips

    • Add some chopped onions or shallots when cooking the chicken to give the broth a deeper umami flavour.
    • Add a teaspoon of granulated sugar to the finished dish to give a more rounded flavour.
    • Half a hard-boiled egg can be added at the end.
    • If you ever find yourself in Vietnam, Cambodia, Indonesia, or the Philippines, the best pho experience is from a chain of restaurants called Pho 24.

    More noodle recipes

    • Garlic Prawn Noodles
    • Air Fryer Chinese Noodles
    • Thai Chicken Noodles
    • Soy Ginger Salmon Noodles

    If you’ve tried this chicken pho recipe, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    Pho Ga chicken noodle soup in a green bowl

    Easy Pho Ga (Chicken Noodle Soup)

    This easy homemade Pho Ga recipe (Vietnamese Chicken Noodle Soup), is quick, easy and full of flavour. You will love this authentic dish from Vietnam.
    the words low fat in a white circle.
    Low Fat
    5 from 4 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Lunch, Main Course
    Cuisine: Vietnamese
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Allergens:
    An illustration of a fish.
    Fish
    An illustration of two ears of wheat.
    Gluten
    An illustration of a cow's head.
    Meat
    Servings: 2 people
    Calories: 445kcal
    Prevent your screen from going dark

    Ingredients

    UK Metric Measures - US Customary Measures
    • 250 g Chicken breast - cut into thin strips
    • 1.25 litre Chicken stock
    • 3 Garlic clove - crushed
    • 1 tablespoon Fresh ginger - finely chopped
    • 4 Cloves
    • 1 Star anise
    • 1 Lime - (juice only)
    • 1 tablespoon Fish sauce
    • 2 tablespoon Fresh coriander (cilantro)
    • 2 tablespoon Fresh Thai basil - (or normal basil)
    • 1 tablespoon Red chilli - chopped
    • 1 Red bell pepper - thinly sliced
    • 90 g Beansprouts
    • 1 Chinese cabbage - small
    • 100 g Dried wholewheat noodles
    • 1 tablespoon Olive oil

    Instructions

    • Add the oil to a large pan and heat and then add the chicken and cook until done, about 5-7 minutes. Remove from the pan and set aside.
      1 tablespoon Olive oil, 250 g Chicken breast
    • Put the same pan back on the heat and add the stock, garlic, ginger, cloves, star anise, lime juice, fish sauce, coriander (cilantro), basil and chilli and turn the heat to a simmer and cook for 5 minutes to form the broth. Remove the cloves and star anise - (these can sometimes be a bit tricky to find).
      1.25 litre Chicken stock, 3 Garlic clove, 1 tablespoon Fresh ginger, 4 Cloves, 1 Star anise, 1 Lime, 1 tablespoon Fish sauce, 2 tablespoon Fresh coriander (cilantro), 2 tablespoon Fresh Thai basil, 1 tablespoon Red chilli
    • Add the red pepper, beansprouts, Chinese cabbage and noodles to the broth and put the chicken back in as well. Cook for 4-5 minutes, until the noodles are cooked and the cabbage has wilted.
      1 Red bell pepper, 90 g Beansprouts, 100 g Dried wholewheat noodles, 1 Chinese cabbage
    • Serve into bowls and then top with a little extra coriander, chopped spring onions (scallions) and a few slices of red chilli.

    Notes

    • Add some chopped onions or shallots when cooking the chicken to give the broth a deeper umami flavour.
    • Add a teaspoon of granulated sugar to the finished dish to give a more rounded flavour.
    • Half a hard-boiled egg can be added at the end.
    • If you ever find yourself in Vietnam, Cambodia, Indonesia, or the Philippines, the best pho experience is from a chain of restaurants called Pho 24.

    Nutritional Information

    Serving: 1portion | Calories: 445kcal | Carbohydrates: 60g | Protein: 40g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 80mg | Sodium: 947mg | Potassium: 1206mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7970IU | Vitamin C: 116.6mg | Calcium: 161mg | Iron: 5.5mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Shelly

      April 02, 2013 at 11:07 pm

      5 stars
      This was so good! Thank you for sharing. You are inspiring me to make little changes that will add up over time. Next up: making time for exercise.

      Reply
    2. Sarah

      March 29, 2013 at 11:05 pm

      5 stars
      This will be the 4th recipe of yours that I have made this week :)

      Reply
    3. Kate

      March 29, 2013 at 10:41 pm

      I could live off Chinese food. In fact, I did at one point. Maybe that is why I am where I am today. Exactly why I love your recipes so much - I can still have this kind of food and lose weight too.

      Reply
    4. Jan

      March 29, 2013 at 10:07 pm

      I have been craving Chinese food all day too. I was craving eggs yesterday. I swear I am not pregnant lol

      Reply
    5. Mel

      March 29, 2013 at 9:55 pm

      This is dinner for tomorrow. Thanks Dannii :)

      Reply
    6. Kerry

      March 29, 2013 at 9:31 pm

      I have just discovered your blog and I love it. So many great recipes. Pretty photos too x

      Reply
    7. Alice

      March 29, 2013 at 9:09 pm

      I love Vietnamese food. We have a great place a few doors down from us, but I would love to be able to make some myself. I will be trying this out.
      Thanks.

      Reply
    8. Gail

      March 29, 2013 at 8:45 pm

      I can't wait to try this. All your photos look so good. Do you have a cookbook?

      Reply
    9. Donna

      March 29, 2013 at 7:54 pm

      This looks beautiful!

      Reply

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    My name is Dannii. Here you will find easy family recipes with a healthy twist.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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