Pho Ga – Vietnamese Rooster Noodle Soup

Stroll round any city or metropolis in Vietnam and also you’ll discover a Pho vendor, both a curbside road stall or a bustling cafe. Pho is a highly regarded Vietnamese noodle soup dish, usually served with beef (Pho Bo) or hen (Pho Ga).

From my first style, it was an on the spot hit. So many new and unique flavours and aromas. This simply needed to be made after we bought again dwelling … which occurred, and because of consuming this glorious dish, I dropped 19kg (Three stone) in weight.

Scrumptious, cost-effective and extremely wholesome, I hope you get pleasure from Pho Ga.

Pho Ga – Vietnamese Rooster Noodle Soup

2 hours cooking (largely unattended)
20 minutes preparation (throughout cooking)
10 minutes dish meeting on the finish

four servings, with hen and soup left over for additional meals

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Style, Custom and Time Properly Spent

This will likely appear an advanced recipe, but it surely actually isn’t. And it’s well worth the time funding, the style of the soup and hen married to the aromas of the garnishes within the dish is great.

Except serving a big meal to family and friends (a standard meal in Vietnam), there might be leftovers of each soup and hen. These can be utilized for future meals, both extra Pho Ga or as a foundation for Com Ga (Vietnamese Rooster Rice).

As well as, this could all be ready on a Sunday after which assembled through the working week for a fast, nutritious meal.


Giant inventory pot (minimal eight litres capability)
Fats separator (pictured beneath) or ladle
Oven dish
Chopping board
Giant saucepan
Small frying pan
Sharp knives
Meat/Poultry lifters (pictured beneath, non-obligatory)


Soup and Rooster

2kg hen
6 litres water
1 giant onion, unpeeled
Giant piece of ginger, unpeeled
1 tbsp salt
2 tbsp sugar

Condiments for Serving

1 lime, quartered for juice
Chopped ginger
Chopped spring onion
Sliced chilli or dried chilli flakes
Contemporary coriander (cilantro)
Contemporary thai basil leaves
Contemporary mint leaves

Assembling the Dish

Three litres soup
Shredded hen items
Contemporary Banh Pho rice noodles (or dried)
2 tsp sugar
1 tsp fish sauce (non-obligatory)
2 tsp gentle soy sauce
2 tsp toasted sesame seed oil
2 giant shallots
1 tbsp groundnut oil


Making the Soup and Cooking the Rooster

Microwave the ginger and unpeeled onion for 90 seconds. Permit to chill, then peel and quarter the onion. Slice the ginger into giant chunks.
Add water, sugar and salt to the inventory pot. Stir gently and start to warmth. Wash and clear the hen beneath a heat working faucet. Add the washed hen, onion and ginger to the inventory pot. Carry to the boil, then scale back to a really low warmth to simmer.
Take away any scum that has constructed up on floor utilizing both a ladle or a fats separator. Simmer for 30 minutes.
Repeat above step 2 extra instances. On this time, put together the condiments prepared for meal later.
Take the inventory pot off warmth and carry out a closing scum removing. Take away the hen from the broth, and shred it with a few forks. Put aside.
Take away and discard any remaining solids from the inventory pot.

Assembling the Dish

Pour Three litres of the soup into a big, clear saucepan. Add the noodles, deliver the inventory to the boil and simmer for Three-5 till noodles are prepared.
While the soup is simmering, stir fry chopped shallots in groundnut oil. Sprinkle sugar onto shallots, add in fish sauce (if desired), sesame oil and lightweight soy sauce.
Take away the noodles from the saucepan and distribute into bowls. Add the fried shallots after which shredded hen to the bowls on high of noodles. Lastly, pour over the broth.
Add condiments as desired.
Pho Ga dinner is served

Hints, Suggestions and Photos

 A fats separator may be very helpful for eradicating scum because it minimises the quantity of soup misplaced. The scum floats to the floor of the separator and the great soup may be added again into the stockpot.

Put together the condiments while the hen is cooking. It will take a while, permit not less than 20 minutes to get the whole lot chopped, sliced and diced.
Meat lifters make it simple to take away the hen from the inventory pan.

For true Vietnamese pho ga, pass over the soy and fish sauces and sesame oil when frying the shallots. As an alternative, have them as dipping sauces served alongside the meal.
A lime provides extra juice when rolled on a floor with the palm of the hand earlier than chopping.

Leftovers and Later Meals

There might be loads of inventory and hen left over. When cooled, put the remaining inventory into sealable 1 litre containers and the hen into an analogous container. What you can too do is put all the ready soup, hen and condiments into separate, sealed containers for meals later within the week. I generally do that on a Sunday for breakfast and lunch within the week.

To assemble the dish from beforehand ready elements, merely comply with the steps above, heating some hen together with the noodles within the soup. The hen can be eaten by itself as a snack through the day.

The leftover hen and soup can be used to make Com Ga (Vietnamese Rooster Rice), the recipe for this might be coming quickly.

Pho Ga, Weight Loss and Wholesome Consuming

In the summertime warmth of July 2015, while sitting in a restaurant in Saigon for breakfast with pals, it struck me that my Vietnamese companions ate as a lot as I did however regarded slim and wholesome. After pondering this over some pretty banh cuon (pictured beneath), my conclusion was that this was largely right down to having wholesome, protein-based meals early within the day, mixed with an affordable train routine.

Upon returning dwelling, and over a Three month interval, I ate pho ga for breakfast most days through the week as a part of a weight reduction programme that realised a drop in weight of Three stone (19kg) and turn out to be wholesome and match once more.

It wasn’t a magic bullet although … I used to be exercising (weight coaching or working) within the morning 4 to 5 days per week after which having pho ga for breakfast afterwards. I consider that the mix of the train adopted by excessive protein breakfast, in addition to snacking on small bites of hen through the day, was key to the burden loss.

The one draw back was that after Three months none of my garments fitted me anymore, so I had to purchase a whole new wardrobe. Which was one thing my spouse mentioned I ought to have completed years in the past.

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