Vietnamese Chicken Noodle Soup (Pho Ga)
- 1 medium yellow onion, cut in half and unpeeled
- 1 small piece of fresh ginger, unpeeled
- 1 teaspoon coriander seed
- 2 whole star anise
- 1 cinnamon stick
- 8 cups homemade chicken stock
- 2 garlic cloves
- 1 teaspoon sugar
- 2 tablespoons cooking fish sauce
- 3 boneless chicken breast, cooked and shredded
- Rice noodles, cooked
- Lime wedges
- Fresh cilantro leaves
Char the ginger and onion by placing them over an open flame, hot griddle, or under the broiler for ~8 minutes.
Peel and scrape away the charred skin of the onion and ginger.
In a pan, dry roast the spices (coriander seed, star anise & cinnamon stick) for ~2 minutes and stir to prevent burning. This will bring out the flavor! After spices are roasted, place into a spice bag.
In a large pot, add 8 cups of homemade chicken stock. Add the ginger, onion, spice bag, garlic, sugar, and cooking fish sauce into the pot. Cover and bring to a boil and then reduce heat to medium low (~30 minutes). Remove spice bag. Add your shredded chicken pieces.
Add cooked rice noodles to the soup bowls. Ladle chicken broth over the noodles. Serve with lime wedges and cilantro.