Vietnamese Chicken Soup with Rice Noodles (Pho Ga) Recipe

Servings: 4-6

This classic dish, called Pho Ga, is a staple in Vietnam. While the stock needs to cook for a while, it is otherwise extremely simple to make and explodes with unexpected flavors.


  • 1 large chicken, 4-5 pounds, cut into 8-10 pieces.
  • 3 quarts chicken stock
  • 1 piece fresh ginger, about 2 inches long, cut into 4 pieces
  • Salt
  • 1/2 pound rice vermicelli
  • 1 bunch fresh cilantro washed, dried and torn into sprigs
  • 1 bunch fresh basil leaves, washed and dried
  • 1 bunch fresh mint washed, dried and torn into sprigs
  • 2 cups fresh bean sprouts
  • 3 limes, cut into quarters
  • 2 to 3 fresh jalapeno peppers, sliced into 1/4 inch rounds
  • Sriracha chili sauce
  • Fish sauce


  1. Place the chicken and stock in a large pot with the ginger and bring to a rapid simmer.
  2. Reduce the heat to medium-low and simmer for about 1 hour, skimming surface as foam rises.
  3. Strain the broth through a fine mesh strainer and return the broth to a large soup pot.
  4. Season with salt to taste and keep hot.
  5. When the chicken is cool enough to handle, remove it from the bones and shred into large pieces. Discard the bones, skin, and ginger.
  6. While the stock is cooking, place the rice noodles in a large bowl and cover with hot water and let noodles soak for about an hour or until soft.
  7. Drain noodles and then rinse under cold running water.
  8. To serve the soup, ladle hot broth into large soup bowls.
  9. Dip the cooked noodles in the remaining hot broth to warm and then place a handful of noodles in each bowl.
  10. Divide the shredded chicken between the bowls and place on top of the noodles.
  11. Serve the soup immediately with the cilantro, basil, mint, bean sprouts, lime wedges, and jalapeno peppers in separate bowls so each person can garnish their soup as they like.
  12. Serve with chili sauce and fish sauce on the side.

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