Phở Gà

It’s Saturday afternoon and I’m wanting something warm and comforting to eat. Lately, I’m craving Asian food. Okay it’s settled… I’ll make some Phở pronounced fuh not foe. This is the national dish of Vietnam which is a soup consisting of broth, spices, herbs and noodles. Phở Gà is basically chicken noodle soup. Hope you enjoy!!!


Phở Gà

  • Servings: 6-8
  • Print


For Broth
– 3 L Cold Tap Water
– 3 1/2 lbs Whole Chicken
– 1 Large Onion
– 2 3 inch pieces of Ginger
– 1/2 Daikon
– 2 1/2 tbsp Salt
– 1 tbsp Rock Sugar
– 7 Cloves
– 5 Star Anise
– 1 tbsp Coriander Seeds
– 1/3 tsp Cumin Seeds

For Noodles & Herbs
– Rice Noodles dry or fresh
– Water
– Bean Sprouts
– Green Onion
– Cilantro
– 1/2 Lime

For Sauce
– 1/2 tbsp Sesame Oil
– 2 tbsp Hoisin Sauce
– 2 tbsp Sriracha


  1. Grab a pan and roast on medium high heat the cloves, star anise, coriander seeds, and cumin seeds until you can smell the aromas of the spices. Next, roast onion and ginger you want it to become black. When juices are released, peel first layer of onion and use a spoon to peel ginger and rinse. Cut daikon or Chinese radish in half and peel, this is the secret to a nice clear broth. Can be found at any Asian grocery store.
  2. Clean whole chicken by removing the wings, tailbone, excess fat, and gizzards. Place chicken breast side up in stock pot with cold tap water and bring to boil on high heat. Add salt, rock sugar or regular sugar if you are unable to find at Asian grocery store. Lower heat to medium, cover with lid and allow to boil for 10 minutes. Skim off the foam and be careful not to stir. Goal is to have a clear broth. Lower heat to low add cloves, star anise, coriander seeds, and cumin seeds in tea filter bag or tea infuser and submerge in broth. Cook chicken for 1 hour and remove slices after 30 minutes.
  3. Prepare the noodles, soak overnight if using dry, this helps them become fluffy and prevents noodles from sticking together and cuts down on cooking time. Bring water to boil and cook for 2-3 minutes. Rinse with cold water and step aside.
  4. Prepare herbs and sauce to your liking and taste. Once hour is up, lower broth to simmer, remove daikon, onion, and ginger. Remove chicken and allow to cool for 30 minutes. If you cannot wait like me, place in ice bath and after 5 minutes or so the chicken will be cool enough to handle. You can shred or cut the chicken, however make sure to remove the small bones and skin.
  5. To assemble dish, grab a soup bowl, place noodles, then broth, chicken, herbs, sauce, and juice of half a lime.
  6. Enjoy and please let me know what you think of my recipe!


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