How do I get my vietnamese chicken noodle soup broth clear?

The secret to a clear broth is parboiling the chicken first and then rinsing it. Additionally, always simmer the broth on low heat and never let it reach a rolling boil, which emulsifies fat and clouds the liquid.

What are the best noodles for vietnamese chicken noodle soup?

Traditional Pho Ga uses 'Banh Pho', which are flat rice noodles. They come in various widths, but medium or thin widths are most common for chicken-based pho.

Can I make this soup in a slow cooker?

Yes, you can char the aromatics and then place everything except the noodles and garnishes in a slow cooker for 6-8 hours on low. However, the stovetop method allows for better skimming and a clearer broth.

Vietnamese Chicken Noodle Soup: 6 Steps to the Perfect Pho Ga

Name: Authentic Vietnamese Chicken Noodle Soup (Pho Ga)
Prep time: PT-493134H51M16S
Cook time: PT-493134H51M16S
Total time: PT-493134H51M16S
Cuisine: Vietnamese
Ingredients: 1 whole organic chicken (approx 3-4 lbs); 1 package (16 oz) dried rice sticks (medium width); 4 inches fresh ginger, halved lengthwise; 3 large shallots, peeled and halved; 4 star anise pods; 1 cinnamon stick; 3 whole cloves; 1 tbsp coriander seeds; 2 tbsp rock sugar (or granulated sugar); 1/4 cup premium fish sauce; 1 tsp salt; Garnish: Thai basil, cilantro, lime wedges, bean sprouts, sliced jalapeños

Ingredients

Scale

1 whole organic chicken (approx 3-4 lbs)
1 package (16 oz) dried rice sticks (medium width)
4 inches fresh ginger, halved lengthwise
3 large shallots, peeled and halved
4 star anise pods
1 cinnamon stick
3 whole cloves
1 tbsp coriander seeds
2 tbsp rock sugar (or granulated sugar)
1/4 cup premium fish sauce
1 tsp salt
Garnish: Thai basil, cilantro, lime wedges, bean sprouts, sliced jalapeños

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Instructions

Step 1: Char the ginger and shallots over an open gas flame or under the broiler until blackened in spots to release their essential oils for the vietnamese chicken noodle soup.
Step 2: Parboil the chicken in a large pot for 5 minutes, then drain and rinse the chicken and the pot to ensure a clear broth.
Step 3: Return the chicken to the pot, cover with 4 quarts of fresh water, and add the charred aromatics, star anise, cinnamon, cloves, and coriander seeds.
Step 4: Simmer on low heat for 45 minutes, skimming any foam from the surface. Remove the chicken, shred the meat, and return the carcass to the pot for another 45 minutes of simmering.
Step 5: Strain the broth through a fine-mesh sieve, discard solids, and season with fish sauce, salt, and rock sugar.
Step 6: Prepare rice noodles according to package instructions. Place noodles in bowls, top with shredded chicken, and pour the hot vietnamese chicken noodle soup broth over them. Serve with fresh garnishes.

Notes

For the clearest broth, never let it come to a rapid boil. A gentle simmer is key to the perfect vietnamese chicken noodle soup.

Prep Time: PT30M
Cook Time: PT1H30M
Category: Main Dishes & Savory Recipes
Cuisine: Vietnamese

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 5g
Sodium: 1450mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 32g
Cholesterol: 85mg