Vietnamese Chicken Pho (Pho Ga)
Ingredients
- 800 g chicken thighs, bone-in
- 300 g flat rice noodles
- 1500 ml chicken stock
- 40 g fresh ginger
- 3 star anise
- 2 tbsp fish sauce
- 4 spring onions
- 100 g beansprouts
- 20 g fresh basil
- 2 lime
Nutrition (per serving)
- Calories
- 685 kcal
- Protein
- 41.2 g
- Carbohydrate
- 67.1 g
- of which sugars
- 3.4 g
- Fat
- 26.2 g
- of which saturates
- 7.2 g
- Fibre
- 3.3 g
- Salt
- 5.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Place the chicken thighs, stock, sliced ginger and star anise in a large saucepan. Bring to a boil, then reduce heat and simmer for 35 minutes.
- 2
Remove the chicken thighs and set aside to cool slightly. Strain the broth and return to the pan. Stir in the fish sauce.
- 3
Shred the chicken meat from the bones and discard the skin and bones.
- 4
Cook the rice noodles in boiling water for 5 minutes, drain and divide between four deep bowls.
- 5
Top the noodles with the shredded chicken, then ladle the hot broth over.
- 6
Garnish with sliced spring onions, beansprouts, fresh basil and lime wedges.
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