Free Shipping from 149,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 149,-

4.8 Trusted Shops 22.167 reviews

Customer service

0

Home Phở gà: Vietnamese chicken noodle soup

Phở gà: Vietnamese chicken noodle soup

Asian Soup Comfort food Chicken Gluten-free Weekend

Phở gà is Vietnamese comfort food at its best. The power is in the broth: you simmer it for at least one and a half hours using whole chicken legs with roasted ginger, onion, star anise and cinnamon. The result is a clear, aromatic soup you immediately recognise by that characteristic warmth of spices without heat. Serve it in large soup bowls so there’s enough room for noodles, chicken and all that fresh garnish. This recipe is for anyone who wants to spend an evening and taste what a really good broth does.

x_ckl_recipe_markerPhở gà: Vietnamese chicken noodle soup Phở gà is the Vietnamese soul-warming chicken noodle soup you make with a slowly simmered broth full of herbs and spices. Fill bowls at the table and let everyone garnish their own. How to make phở gà? Main course Vietnamese 4 servings 25 min 2 hours and 15 min

Char the onion and ginger: halve the onion (unpeeled) and cut the ginger into thick slices. Place them directly in a dry frying pan over high heat and let them blacken on the cut side for 5 to 8 minutes. This gives the broth colour and depth.
Toast the dry spices: put the star anise, cinnamon stick, cloves and cardamom pods in a dry pan over medium-high heat. Toast them for 2 minutes until fragrant. Be careful not to burn them, or the broth will turn bitter.
Blanch the chicken: place the chicken legs in a large pot, add cold water to cover and bring quickly to a boil. After 2 minutes drain everything and rinse the chicken legs under cold water. This removes impurities and ensures a clear broth.
Simmer the broth: return the rinsed chicken legs to the pot with 2.5 litres of fresh cold water. Add the roasted onion, ginger and spices together with the fish sauce and salt. Bring slowly to a boil, lower the heat and let simmer gently for 1.5 hours without a lid. Skim off any foam that rises occasionally.
Remove the chicken: take the chicken legs out of the broth as soon as the meat is cooked and tender. Let them cool briefly and pull the meat from the bones. Tear it into coarse pieces and set aside. Then strain the broth through a fine-mesh sieve so you are left with a clear, clean liquid.
Adjust the broth: taste and add extra fish sauce, salt or a small pinch of sugar until the balance is right. The broth should be savoury, slightly sweet and aromatic, not salty.
Prepare the rice noodles: soak the rice noodles according to the package instructions (usually 15 to 20 minutes in lukewarm water) and then cook them 1 to 2 minutes in boiling water. Drain and divide immediately among the bowls. Cooking the noodles separately prevents them from becoming mushy in the broth.
Assemble the bowls: place the pulled chicken on the noodles. Pour the piping-hot broth generously over everything. The heat of the broth will finish cooking any thin slices of chicken and warm everything through.
Serve with the garnishes: put the bean sprouts, fresh cilantro, Thai basil, spring onions, lime wedges, red chili and hoisin sauce on the table. Let everyone finish their soup to taste. That’s exactly how phở should be eaten.

Asian Soup Comfort food Chicken Gluten-free Weekend 1.5 kg chicken legs (or a whole chicken, cut into pieces) 2.5 litres cold water 1 large onion, halved (unpeeled) 1 piece fresh ginger (6 cm), sliced 4 star anise 1 cinnamon stick 4 cloves 2 cardamom pods 3 tbsp fish sauce 1 tsp salt 1 tsp sugar 250 g flat rice noodles (banh pho, 3 mm wide) 150 g bean sprouts 4 spring onions, sliced 1 handful fresh cilantro 1 handful Thai basil 2 limes, cut into wedges 1 red chili pepper, thinly sliced 4 tbsp hoisin sauce Large soup pot (minimum 4 litres) Dry frying pan Fine-mesh sieve Cutting board Chef's knife Soup bowls Large mixing bowl Soup bowls soup-bowls Soup pan stock-pots Chopping Board chopping-board Chef's knife chefs-knives Cookinglife Soup Bowls / Bowls Noria ø 16 cm - 6 pieces Cookinglife Kom Cosy & Trendy Bowls Baltic Peach ø 14 cm - 6 pieces Cosy & Trendy Kom Vietnamese pho bo (beef noodle soup) foodies-vietnamese-pho-bo-beef-noodle-soup Thom Kha Kai foodies-thom-kha-kai French onion soup with cheese croutons foodies-french-onion-soup-with-cheese-croutons Chinese tomato soup foodies-chinese-tomato-soup

Recipe

Phở gà: Vietnamese chicken noodle soup

Phở gà is the Vietnamese soul-warming chicken noodle soup you make with a slowly simmered broth full of herbs and spices. Fill bowls at the table and let everyone garnish their own.

Course	Main course
Kitchen	Vietnamese
Servings	4 servings

Preparation time

Preparation time	25 min
Total	2 hours and 15 min

Equipment

Large soup pot (minimum 4 litres)
Dry frying pan
Fine-mesh sieve
Cutting board
Chef's knife
Soup bowls
Large mixing bowl

Ingredients

1.5 kg chicken legs (or a whole chicken, cut into pieces)
2.5 litres cold water
1 large onion, halved (unpeeled)
1 piece fresh ginger (6 cm), sliced
4 star anise
1 cinnamon stick
4 cloves
2 cardamom pods
3 tbsp fish sauce
1 tsp salt
1 tsp sugar
250 g flat rice noodles (banh pho, 3 mm wide)
150 g bean sprouts
4 spring onions, sliced
1 handful fresh cilantro
1 handful Thai basil
2 limes, cut into wedges
1 red chili pepper, thinly sliced
4 tbsp hoisin sauce

How to make phở gà?

Char the onion and ginger: halve the onion (unpeeled) and cut the ginger into thick slices. Place them directly in a dry frying pan over high heat and let them blacken on the cut side for 5 to 8 minutes. This gives the broth colour and depth.
Toast the dry spices: put the star anise, cinnamon stick, cloves and cardamom pods in a dry pan over medium-high heat. Toast them for 2 minutes until fragrant. Be careful not to burn them, or the broth will turn bitter.
Blanch the chicken: place the chicken legs in a large pot, add cold water to cover and bring quickly to a boil. After 2 minutes drain everything and rinse the chicken legs under cold water. This removes impurities and ensures a clear broth.
Simmer the broth: return the rinsed chicken legs to the pot with 2.5 litres of fresh cold water. Add the roasted onion, ginger and spices together with the fish sauce and salt. Bring slowly to a boil, lower the heat and let simmer gently for 1.5 hours without a lid. Skim off any foam that rises occasionally.
Remove the chicken: take the chicken legs out of the broth as soon as the meat is cooked and tender. Let them cool briefly and pull the meat from the bones. Tear it into coarse pieces and set aside. Then strain the broth through a fine-mesh sieve so you are left with a clear, clean liquid.
Adjust the broth: taste and add extra fish sauce, salt or a small pinch of sugar until the balance is right. The broth should be savoury, slightly sweet and aromatic, not salty.
Prepare the rice noodles: soak the rice noodles according to the package instructions (usually 15 to 20 minutes in lukewarm water) and then cook them 1 to 2 minutes in boiling water. Drain and divide immediately among the bowls. Cooking the noodles separately prevents them from becoming mushy in the broth.
Assemble the bowls: place the pulled chicken on the noodles. Pour the piping-hot broth generously over everything. The heat of the broth will finish cooking any thin slices of chicken and warm everything through.
Serve with the garnishes: put the bean sprouts, fresh cilantro, Thai basil, spring onions, lime wedges, red chili and hoisin sauce on the table. Let everyone finish their soup to taste. That’s exactly how phở should be eaten.

Cooking mode Prevents your screen from going to sleep

The broth is the heart of this dish, so take your time. The longer you let it simmer (up to 3 hours), the richer the flavour. Make sure it never boils hard: a gentle simmer keeps the broth clear. If you have the time, make the broth a day ahead. After a night in the fridge the fat rises to the top and you can easily remove it for a lighter, even clearer soup. Bring it back to a boil before serving.

No chicken legs on hand? Half a chicken or chicken thighs also work well. If you want a fuller flavour, add a piece of chicken carcass to the broth. For a lighter version omit the hoisin sauce and serve the soup simply with lime and chili. Freeze any leftover broth in portions; it keeps up to three months in the freezer. Replacing rice noodles with glass noodles is also fine as an alternative for a rice-free option.

Related products

Cookinglife Soup Bowls / Bowls Noria ø 16 cm - 6 pieces

In stock

~~€44,99~~ €36,99

-17%

Cosy & Trendy Bowls Baltic Peach ø 14 cm - 6 pieces

Related categories

Soup bowls

Soup pan

Chopping Board

Chef's knife

Related recipes

Vietnamese pho bo (beef noodle soup)

Pho bo is the Vietnamese noodle soup that warms you from the inside and puts a smile on your face. With a rich broth, tender strips of beef and fresh herbs, you can bring a true classic to the table.

View post

Thom Kha Kai

Thom Kha Kai is a classic Thai coconut soup packed with warm flavors: silky coconut milk, fragrant galangal, lemongrass and juicy chicken. A bowl of comfort you can have on the table in no time.

View post

French onion soup with cheese croutons

A rich, slowly cooked onion soup topped with a golden cheese crust on crunchy croutons. This brings the French café feeling straight to your table.

View post

Chinese tomato soup

This Chinese tomato soup is light, flavorful and exactly the comfort you sometimes need. With egg, tomatoes and a touch of sesame oil, you can have something special on the table within twenty minutes.

View post

Bao buns with halloumi and spicy gochujang slaw

Homemade steamed bao buns filled with golden-fried halloumi and a fresh, spicy gochujang slaw. A dish that impresses but is completely achievable at home.

View post

Brioche Black Angus Burger

A juicy Black Angus burger on a soft brioche bun, finished with homemade sauce and fresh toppings. This is the burger you’ll never forget.

View post

Burrito bowl with pulled pork

A hearty burrito bowl with slow-cooked pulled pork, fluffy rice and fresh toppings. Easy to prep ahead and perfect for sharing.

View post

Burrito with pulled pork and rice

A hearty burrito filled with slow-cooked pulled pork, spiced rice and fresh toppings. This recipe is worth the effort and will guaranteedly deliver a table full of satisfied faces.

View post

Burrito with shredded beef and rice

A hearty burrito filled with slow-braised shredded beef, fluffy rice and fresh toppings. Perfect for a weeknight or a convivial table with friends.

View post

Chocolate vanilla muffins with an autumn twist

Moist muffins with a rich chocolate base and a soft vanilla topping, warmly spiced with cinnamon and nutmeg. Exactly the kind of bake that makes your home smell like autumn.

View post

Crêpes with Nutella

These classic crêpes with Nutella are ready in no time and always a hit. Perfect for a weekend breakfast or a festive dessert.

View post

Crispy Beer Can Chicken with Baby Potatoes

Beer can chicken is the most impressive thing you can put on the barbecue. The chicken cooks slowly on a can of beer, becoming meltingly tender inside while getting a deliciously crispy skin. Add baby potatoes and you have a celebratory meal.

View post