Pho Ga (Vietnamese chicken noodle soup)

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 110 g chicken breast (whole piece)110g

Carbs· 1

  • 50 g rice vermicelli (dry, softened)50g

Vegetables· 4

  • 10 g ginger (large knob, charred)10g
  • 40 g bean sprouts40g
  • 12 g spring onion (sliced)12g
  • 8 g mint leaves8g

Spices· 4

  • 4 g chicken stock cube (~½ cube)4g
  • 1 star anise1g
  • 1 small cinnamon stick1g
  • pinch of salt(staple)2g

Fruit· 1

  • 12 g lime (~¼ lime, for the squeeze)12g
  1. 2 min · hands-free

    Char the ginger dry on a hot pan or over an open flame until the surface blackens, about 2 min, then rinse and scrape off the burnt skin.

    Why? Charring the ginger is the secret to a clear, un-muddy pho broth — the smoky ginger releases deep aroma so the soup gains body without long bone-boiling or fat.

    Tip: No open flame? Char it in a dry pan over medium-high heat, turning to blacken evenly.

    02:00

    Next up:In a pot, bring ~500 ml water with the charred ginger, star anise, cinnamon, half the stock cube and the whole chicken breast to a gentle simmer for 12 min.

  2. 12 min · hands-free

    In a pot, bring ~500 ml water with the charred ginger, star anise, cinnamon, half the stock cube and the whole chicken breast to a gentle simmer for 12 min.

    Why? Simmering the breast whole makes it both the stock and the protein in one pot — its savour infuses the broth while the breast itself cooks to just-tender, never dry.
    Watch out: Keep it at a bare simmer — a rolling boil clouds the broth and toughens the breast.
    12:00

    Next up:Lift out the breast, rest briefly, and shred it. Skim any fat off the broth with a spoon and adjust with salt. Separately soak or blanch the vermicelli 2 min until soft, drain and pile into a bowl.

  3. Lift out the breast, rest briefly, and shred it. Skim any fat off the broth with a spoon and adjust with salt. Separately soak or blanch the vermicelli 2 min until soft, drain and pile into a bowl.

    Why? Skimming the fat is what makes this pho lighter than the original — a clear broth keeps all the spice flavour at noticeably fewer calories; cooking the noodles separately keeps the broth from going starchy.

    Next up:Lay the shredded chicken over the noodles, pour in the piping-hot clear broth, top with spring onion, bean sprouts and mint, and squeeze over the lime just before serving.

  4. Lay the shredded chicken over the noodles, pour in the piping-hot clear broth, top with spring onion, bean sprouts and mint, and squeeze over the lime just before serving.

    Why? Adding the bean sprouts, mint and lime raw at the end keeps them fresh — the bright acidity and crunch balance the warm spiced broth, and it's the secret to pho feeling satisfying without any fat.

    Tip: Add a few slices of fresh red chili if you like heat; don't skip the lime — one squeeze lifts the whole bowl.