Saturday, July 14, 2007

Pho Ga: Vietnamese Chicken Noodle Soup

By SteamyKitchen / 96 comments »

Pho Ga: Vietnamese Chicken Noodle Soup

You haven’t experienced wild until you’ve lived in the heart of Hollywood. My little duplex was squished in between movie-star wannabes, the homeless pushing shopping carts piled 8-ft high with trash treasures and gold-chained pimps proclaiming to the world, “GIRLS! GIRLS! GIRLS! Right over here!”

The location was by choice and I had a very good reason for living 2 blocks from the golden sidewalk stars. It was called, “just so I can say that I did.” I know. I was young. But seriously, where else can I shimmy into CFM boots, don an electric pink wig and just blend in without getting mistaken for $25? When the sun sets and street-level neon gas flows, Hollywood is pure freedom of expression.

After a night of clubbing 2 blocks south, my friends and I would walk 3 blocks east to a small, rinky-dink Vietnamese noodle shop to fill up on pho. Asian girly posters littered the walls and the same bad karaoke DVD played over and over. Thank goodness the steaming, hot, intoxicating bowl of pho drowned out the awful Chinglish rendition of, “Baby Got Back.” That soup was un-pho-king believable.

I don’t know what secret family recipe they followed, but after all these years, I finally mastered that bowl of chicken pho in my home kitchen, boots not required.

Pho Ga

Believe it or not, I’m actually more crazy and bold now that I’m in my mid-thirties. When I was younger, I cared deeply about what people thought of me.  Now I live in a very tame, sorta Stepford Wives-ish, suburban neighborhood (well, I guess any place is tame compared to Hollywood Blvd.) I kind of feel its my duty as an Official Ambassador of Chaos & Confusion to cause a little bit of trouble, you know, stir the pot a bit, just to make sure that my house doesn’t get sucked into the vortex of boring, bland and god-forbid…NORMAL.

My Modern Asian version of Pho Ga, Vietnamese Chicken Noodle Soup, takes everything that I learned from T’s Mom, Into the Vietnamese Kitchen and simplifies it just a bit for the home cook, but still as wonderful and authentic as it can be.

Pho Ga

Pho Ga – Vietnamese Chicken Noodle Soup Recipe

serves 4

You can judge how good a Pho soup is by how much concentrated flavor is packed in the broth while still retaining a clean, uncloudy, clear broth.  I like my Pho without Sriracha hot sauce or Hoisin sauce….I really enjoy the purity of the chicken broth without anything to hide its flavor and aroma.

There are 2 very important steps to a clear but intense broth – 1) parboiling the chicken to get rid of the impurities 2) charring the ginger and onion for a naturally sweet, robust flavor.

A note on fish sauce – I prefer the Three Crabs brand. Choose a fish sauce light in color…it should look like brewed tea. Anything darker than that (looking like Coca Cola) is inferior quality.

======================

1 whole organic chicken (4-5lbs)
1 whole onion, unpeeled and cut in half
3-inch chunk of ginger, unpeeled

(A) Broth spices
2 tbl whole coriander seeds
4 whole cloves
2 whole star anise
2 tbl sugar (or rock sugar)
2 tbl fish sauce
small bunch of cilantro stems only, tied in bunch with twine

(B) Accompaniments at table
1 lb dried rice noodles (about 1/4″ wide)
2 cups bean sprouts, washed & tails pinched off
cilantro tops – leaves and tender stems
1/2 cup shaved red onions
1/2 lime, cut into 4 wedges
Sriracha hot sauce
Hoisin sauce
sliced chili

Place ginger and onion on a small baking sheet. The top of the onion should be about 4″ from the oven’s heating element. Set to broil on high for 15 minutes. Turn the onion and ginger occasionally, to get an even char. The skin should get dark and the onion/ginger should get soft. After cooling, rub to get the charred skin off the onion and use a butter knife to scrape the skin off the ginger. Slice ginger into thick slices.
In a large stockpot, fill with water and boil. With a sharp cleaver, carve the chicken breast meat off and reserve. With the rest of chicken whacking hard through the bones to get sections about 3″ big. The more bone that is exposed, the more marrow that gets in the broth (translation: rich, flavorful). You can even whack several places along the bone just to expose more marrow. When the water boils, add chicken sections (not breast) and boil on high for 5 minutes. You’ll see lots of foam and “stuff’ come up to the surface. Drain, rinse your chicken of the scum and wash your pot thoroughly. Refill with about 4 quarts of clean, cold water.

Add chicken, chicken breast meat, onion, ginger and all of (A) in the pot and cover. Turn heat to high – let it come to boil, then immediately turn heat to low. Prop lid up so that steam can escape. After 15 minutes, remove the chicken breasts, shred with your fingers when cooled and set aside (you’ll serve shredded chicken breast with the finished soup). With a large spoon, skim the surface of any impurities in the broth. Skimming every 20 minutes ensures a clear broth. Simmer a total of 1-1/2 hours. Taste and adjust seasoning with more fish sauce and or sugar.

Strain the broth, discard solids. Prepare noodles as per directions on package. Ladle broth, add shredded chicken breast and soft noodles in each bowl. Have (B) ingredients set at table for each person to add to their bowl.

Print Recipe Share Email Facebook Twitter
Leave a Comment
Categories: Gluten Free Adaptable, Recipes, Region Specific, Rice/Noodles, Seafood/Meats, Soups/Salads, Vietnamese Recipes
Ingredients: , , , , , , , , , , , , , , , , ,

You Might Also Like...

96 Responses to “Pho Ga: Vietnamese Chicken Noodle Soup”

  1. 1

    LunaPierCook — 7/14/07 @ 10:31 am

    Dear, are you, like, trying for Serious Eats Photo of the Day again?? ;-)

  2. 2

    Jaden’s Steamy Kitchen » Blog Archive » Pan-Fried Lemon Ricotta Gnocchi — 7/14/07 @ 10:53 am

    [...] Pho Ga – Vietnamese Chicken Noodle Soup from T’s Mom [...]

  3. 3

    Sue Ann — 7/14/07 @ 11:27 am

    Thank you!!!!!!!!!!!!

  4. 4

    David Jenkins — 7/14/07 @ 11:46 am

    Sunday dinner – done and done! Thanks!

  5. 5

    Rasa Malaysia — 7/14/07 @ 1:16 pm

    Now you will have to find a Malaysian lover so you can make dishes with tamarind, turmeric, shrimp paste, and yes, pandan leaves. (Just make sure Mr. Hair doesn’t see this message!). :P

  6. 6

    Steve — 7/14/07 @ 2:24 pm

    This recipe sounds great, but it seems a shame to discard the dark meat. That’s the best part! I would shred the thighs and legs and toss the white meat.

  7. 7

    SteamyKitchen — 7/14/07 @ 2:38 pm

    LPC- haha! Once a lifetime is enough

    SueAnn- You’re welcome!

    David- let me know how you love it

    RM- hmmm…thats a good idea…a Malaysian lover…

    Steve- you’re absolutely right. I myself prefer dark meat but my husband likes white meat. I’ve revised recipe to include a note about dark meat.

  8. 8

    Lynn — 7/14/07 @ 3:48 pm

    That looks fabulous! I’ll need to put that one in my towering stack of recipes to try.

  9. 9

    honest ape — 7/14/07 @ 3:52 pm

    I make a really good faux broth, but Pho broth seems beyond my capabilities.

    BTW, faux broth is water with brown food coloring and salt in it.

  10. 10

    retno — 7/14/07 @ 4:07 pm

    Oooh…It looks delicious!. Thank you for stopping by my blog. Unfortunately, I´ve written my recipes in Indonesien. Next time, I will write it down in English. Your food pictures are so good, nice shoots!

  11. 11

    Elaine — 7/14/07 @ 4:53 pm

    I love a good bowl of Pho. Thanks for sharing this recipe :)

  12. 12

    LunaPierCook — 7/14/07 @ 5:06 pm

    Answering your email … so what if I am online 24/7??? :-D

  13. 13

    wmw — 7/14/07 @ 5:09 pm

    Ahhh….saw someone else posting about Vietnamese food too. I miss the Vietnamese food I usually have when I’m in San Francisco. As usual, your bowl of noodles look great. There is this dry version of wantan noodles with slices of grilled beef. Add in vinegar and some fish sauce and mix it with the Vietnamese Chili Sauce from that squeeze bottle! Best in the world!

  14. 14

    The Cooking Ninja — 7/14/07 @ 5:55 pm

    wow! awesome dish ! :)

  15. 15

    Amy — 7/14/07 @ 6:37 pm

    I’m a fan of fatty beef pho myself but your chicken pho is making me drool even on a hot day like today. I better toss my fish sauce too, it’s the color of coca cola. :(

  16. 16

    jolynna — 7/14/07 @ 7:58 pm

    Wow! It looks great. I am hungry, too!

    Your site is gorgeous.

  17. 17

    SteamyKitchen — 7/14/07 @ 9:56 pm

    Lynn- towering stack almost ready to topple?

    Honest Ape- easier if you just *buy* a can of broth! food coloring makes your hair fall out.

    Retno- thats ok…I can use online translators

    Elaine- you’re welcome!

    LPC- there is therapy for that type of problem!

    WMW- mmmm….sounds like Asian version of fast food

    Ninja- thank u!

    Amy- time for new Fish Sauce!

    Jolynna- thank you for coming by

  18. 18

    Big Boys Oven — 7/14/07 @ 10:07 pm

    Your Vietnamese soup had been something I wanted to have and now I get to view the recipe…. how fantastic it is, thanks Jaden…. your are an angel.

  19. 19

    Mae — 7/14/07 @ 10:45 pm

    Looks so good. I’d like a bowl just about now. It’s very early in the morning and i should be in bed but how can i now have a decent sleep without craving for this soup? I should have gone to bed two hours ago. Then i wouldn’t have to bump into this. ;)

  20. 20

    wokandspoon — 7/15/07 @ 4:57 am

    You used to live in Hollywood! That is so cool! When I went on a big backpacking trip years and years ago back in my youth, I made a pitstop in Hollywood and loved it! Hehe- it was everything that I had seen in the movies ;-)

    Hmm, back to the Pho Ga – you’re so patient to make the soup for hours! The tips are great! One day, i’ll muster up the patience to try this!

  21. 21

    LunaPierCook — 7/15/07 @ 6:40 am

    Trust me, it’s no problem! 10 years online (less than one-quarter of my life) and counting … ;-)

  22. 22

    Ellie — 7/15/07 @ 9:42 am

    Pho! Oh how I love you!! This is my must-have dish when I go out for Vietnamese food, and though I’ve always wanted to try making it at home, the recipe I have for the broth sounds so time-consuming and tiring! I might have to give this a try though…being on holidays with plenty of time on my hands, what have I got to lose? :D

  23. 23

    retno — 7/15/07 @ 10:23 am

    Your blog is so cool. I linked your blog in my site.

  24. 24

    Alisha Knight — 7/15/07 @ 2:58 pm

    Pho is my husbands absolute favorite food. I am going to try this recipe as a suprise for him. Wish me luck! and thank you for the beautifully inspiring photos. Pho never looked so good!

  25. 25

    Melinda — 7/15/07 @ 3:53 pm

    It looks so good! I always say that; but it really does!
    Rasa Malaysia mentioned pandan leaves. I have been told this is a wonderful fragrant alternative to vanilla. Have you ever used it to make cupcakes/muffins? It is suppose to turn the batter bright green. Sounds cool and different.
    I think you are going to have sleeze around a Malaysian man or his grandma and get a recipe for me. OK? Thanks.

  26. 26

    MeltingWok — 7/15/07 @ 4:17 pm

    If you like Pho Ga, you might want to try making Soto Ayam (Malaysian/Indonesian style), same technique you used like cooking the Pho Gac broth, with added cardamon and cinnamon sticks. Eaten with rice vermicelli, fall-off-the-bone shredded chicken meats, loads of bean sprouts, rich flavorful slow-cooked chicken broth and finish off with some sweet soy green chili paste..yumsssss !! :)

  27. 27

    dwiana — 7/15/07 @ 4:39 pm

    Hi I am new blogger… stopping by at your website oh may may I fall in love with your website. Those pictures are so beautiful which that encourage me to learn more of taking pictures. And also your food is so fabulous. I am adding your web on my website so I can visit more often.

  28. 28

    anh — 7/15/07 @ 6:56 pm

    Confession: I am not a fan of chicken noodle soup. But yours does make my mouth water! Now I am dreaming of a particular shop that sells one of the best pho ga I have tasted.

    I also love Andrea’s book – the best so far about Vietnamese Cuisine!

  29. 29

    tigerfish — 7/15/07 @ 8:32 pm

    I was just thinking about Soto Ayam when I read this, and MeltingWok gave it a word too. The shredded chicken meat, bean sprouts and noodles in a clear broth just made your Pho Ga almost like Soto Ayam. You don’t have to find a Malaysian lover to try Soto Ayam- I remember Rasa Malaysia’s site has a recipe for it :D
    *Swooorp….swoorp*….eating like how a Japanese savors it’s ramen…yum!

  30. 30

    steeped — 7/16/07 @ 1:15 am

    PHO. You know, I didn’t even know what pho was until a two years ago when C (my boyfriend) and I decided to try out a little dive after a movie. I didn’t know how to pronounce it properly until a year ago. I called it “fo’,” as in “Let’s get some pho fo’ sho’.”

  31. 31

    SteamyKitchen — 7/16/07 @ 7:50 am

    BBO- so I still have my angelic aura of innocence?

    W&S- hollywood is exactly just like in the movies – even the tran svestite hook ers approach you

    LPC- you’re in denial phase

    Ellie- really really its not hard nor that time consuming. Let it simmer the evening before while you’re watching tv of something

    Retno- thank u!

    Alisha- good luck and i hope you post your photo/recipe. let me know when its up and i’ll link to it

    Melinda- I’ll be sure to tell my husband you encouraged me to have an affair!!! LOL

    MW- yes definitely i’ll have to try that. recipe pls?

    Dwiana- thank you and welcome to our crazy little crumb of the web

    Anh- Her book is absolutely the best – I am trying Bun Bo Hue next

    Tiger-next time I’m in CA, you are flying down for some ramen with Melting Wok, Rasa Malaysia and Wandering Chopsticks

    Steeped- pho-shizzle.

  32. 32

    LunaPierCook — 7/16/07 @ 9:17 am

    No, Jaden, I’ve not been to Egypt, so I’ve never been to de’Nile … ;-)

  33. 33

    Andy — 7/16/07 @ 10:00 am

    Jaden,
    Can’t wait to try the Pho Ga! Modern Asian is a great idea. Our favorite recipe in that vein at the moment is Vietnamese Grilled Beef and Basil rolls (click my name above if you are interested). We substitute basil for the la-lot leaves that are traditional, since I have no idea where to get them.
    Is charring the onion and ginger a traditional technique? I have never tried it. Great site, and beautiful photos!

  34. 34

    Kim — 7/16/07 @ 11:11 am

    crazy! i was totally craving pho ga last week and made myself a batch too! it was my first time making it and i didnt’ think there was enough flavor so i threw in some dried chili peppers, anise seed, more cloves and garlic. not your traditional pho ga but still TASTY. guess i’ll have to post my recipe too :-)

  35. 35

    Lydia — 7/16/07 @ 2:04 pm

    Oh my, this looks wonderful! I love eating pho, and have great memories of sitting on tiny stools at food stalls in Vietnam, having pho for breakfast. I use the same brand of fish sauce, by the way; I think it’s absolutely the best. Terrific post!

  36. 36

    Dr. Biggles — 7/16/07 @ 3:12 pm

    I love pho, I love pho, I love pho, I love pho, I love pho, I love pho, I love pho, I love pho, I love pho, I love pho, I love pho, I love pho, I love pho, I love pho, I love pho, I love pho, I love pho, I love pho, I love pho, I love pho, I love pho, OH YEAH I LOVE PHO !!!

    Biggles

  37. 37

    Lemongrass — 7/17/07 @ 5:58 pm

    Looks absolutely delicious!

  38. 38

    Wandering Chopsticks — 7/17/07 @ 10:31 pm

    Nice and clear broth. :)

    Mine always ends up dark b/c I prefer all the beef pho spices since pho ga is always so bland to me.

  39. 39

    The Guilty Carnivore — 7/18/07 @ 2:47 am

    Beautiful presentation. Andrea Nguyen’s book is really tops, I’ve enjoyed it thoroughly.

    The rock sugar is essential here, or at least that’s what Mom bludgeoned me with growing up. Also, she would stud her onion with cloves prior to roasting it over the flame of our gas range.

    Also, one time I covered a chicken with a five-spice rub (basically 5-spice powder, fish sauce, and a bit sweetened Chinese black vinegar), roasted it, then stripped off all the meat (reserving the shredded breast meat to garnish the soup – I ate the legs and thighs when it came out of the oven, of course), and then used the carcass as the kick start for the Pho Ga stock. It was an interesting diversion, with a dark, complex broth.

  40. 40

    Big Boys Oven — 7/19/07 @ 8:52 am

    Yes you always do Jaden!!!!!!!!!!!

  41. 41

    Turkey Congee (Rice Porridge) | Jaden's Steamy Kitchen — 11/24/07 @ 11:01 am

    [...] Chicken Pho (Vietnamese Noodle Soup) [...]

  42. 42

    mimi — 12/7/07 @ 11:04 am

    I love your blog, the pictures are so vibrant! I love pho and I’ve considered making it but it always seems like so much work and at 5 bucks a bowl, it seems like the work outweighs the cost of getting it at a restaurant. One question: boiling the chicken and discarding most of the meat seems like such a waste to me! Any suggestions on how to use the meat that is discarded?

  43. 43

    WeekendChef — 2/3/08 @ 12:36 pm

    I looked all over the Web for a Pho Ga recipe and ended up cooking this one. Your directions were very clear. The soup was FANTASTIC. One issue: once we char the onion and ginger we added it to the broth to simmer, but that isn’t clearly stated in the recipe. Since making this I’ve browsed your blog and enjoy it very much. Thanks!

  44. 44

    the world is your acorn » same eats all week — 5/8/08 @ 2:36 pm

    [...] of the week I did two things. I cooked a package of bacon, and made some broth and chicken for Vietnamese chicken pho soup. The rest of the week I had two of my daily meals were cobb salad and chicken pho soup. It has [...]

  45. 45

    connie — 6/13/08 @ 11:31 pm

    hello this recipe look very good but the A and B are thoes the steps in doing the pho? im confused

  46. 46

    Ellzey.Org » Blog Archive » Pho Ga — 7/5/08 @ 10:27 am

    [...] and fresh raw vegetable accompaniments. Searching around the internet I found a recipe on the Steamy Kitchen blog, which referred me back to the source recipe on Viet World Kitchen. My recipe is a slight [...]

  47. 47

    mary — 7/13/08 @ 11:22 pm

    I have been looking all over the net to find this recipe. Now i found it, thanks so much. I can’t wait to try this recipe. This is my husband’s favorite Vietnamese dish next to the charboiled pork.

  48. 48

    Cooking by the Seat of my Pants | Chicken Chorizo Soup with Cilantro and Egg Noodles — 7/20/08 @ 9:31 am

    [...] Vietnamese Chicken Noodle Soup – Pho Ga, from Jayden’s Steamy Kitchen [...]

  49. 49

    ovft erpzgsw — 7/22/08 @ 8:31 pm

    yvdiazfw qjizxeg atlo tywg gzhelx xmirw sbtid

  50. 50

    tastyeatsathome — 9/2/08 @ 3:45 pm

    YUMYUMYUM I love PHO. I remember years ago, soon after I first tasted pho and wanted to find out how to make it, I wandered into the Asian grocery, and having no idea what was in pho, I found this *gasp* pho boullion cube and tried to make the broth. I’m sure I don’t have to tell you what it tasted like. Anyway, this weekend, years later, I tried this recipe and YUMYUM I was a happy girl!

  51. 51

    Darth Vadar — 10/21/08 @ 9:51 pm

    It needed a bit more salt for our taste. We added fish sauce to the point of swimming with the fish, and then added salt. Great foundation recipe. Thanks.

  52. 52

    Improved Means for Achieving Deteriorated Ends / Now we’re cooking with gas… — 10/26/08 @ 1:24 am

    [...] also torn between two Pho Ga (Vietnamese Chicken Noodle soup, I swear by it) recipes and interested in grabbing a samosa [...]

  53. 53

    Amy — 1/28/09 @ 1:03 pm

    Okay so clearly I did something wrong because the broth wasn’t as yummy as I have had at restaurants. I roasted the chicken first and then used the bones with meat left on it and it just wasnt as good. Does the uncooked chicken make a huge difference in flavor?

    Yes. Absolutely! You’ve got to start with uncooked chicken. ~jaden

  54. 54

    Doreen — 4/11/09 @ 10:04 am

    I always cook my chicken in a colander inside the pot.
    helps keep the bones and scraps out of the broth.

  55. 55

    Kirsten — 4/15/09 @ 6:32 pm

    Hello there! Thanks for the yummy Asian receipes! I am wondering if you are able to find the recepie for another Vietnamese chicken soup. I think it is like a congee and it has rice and shredded chicken, and you top it with cilantro? I have been trying to find this recepie forEVER!!!

    Here’s a Chinese version using turkey
    http://steamykitchen.com/blog/2007/11/24/turkey-congee-rice-porridge

    and beef
    http://steamykitchen.com/blog/2007/11/16/congee

    and Andrea Nguyen just posted this:
    http://www.vietworldkitchen.com/blog/2009/04/chicken-and-rice-soup-with-ginger-dipping-sauce.html
    not exactly what you’re looking for, but still a great chicken rice soup dish
    ~jaden

  56. 56

    Tony — 5/16/09 @ 10:29 pm

    Your recipe gave life to my unplanned creation of Vietnamese soup. The spices you gave in your recipe made all the difference from a so-so soup, to a great soup. Thank you

    Tony

  57. 57

    Susanna — 6/30/09 @ 10:08 pm

    Thanks so much for your brilliant recipe. My boyfriend and I are now officially Pho zombies – we can’t go a whole week without making Pho!!
    I wanted to ask you why your recipe suggests simmering the broth UNcovered? Does it effect the flavor some how?
    Thanks again…

    Susanna and Zack

    Simmering uncovered uncovered concentrates the broth, since some evaporates. You can cover, just leave a crack open (I usually prop the lid up with chopsticks. ~jaden

  58. 58

    Susanna — 6/30/09 @ 10:11 pm

    Oops, sorry. I meant to post the above comment under the beef Pho recipe…

  59. 59

    craft lovely » Blog Archive » Pho Ga ~ Steamy Kitchen — 7/1/09 @ 1:02 am

    [...] from Steamy Kitchen I know I can trust that her recipe will be great.  I’ll be making him Pho Ga (Vietnamese Chicken Noodle Soup) and I’ll have to make sure to make extra for me.  Having also been “burning the candle [...]

  60. 60

    Vietnamese Chicken Ph? for the Soul (Ph? Gà) « Nutrition to Kitchen… — 7/5/09 @ 2:44 pm

    [...] stovetop and was able to char my onion that way.  Or, you can do as Jaden does for her pho ga at Steamy Kitchen, and broil it in the oven to get that depth of [...]

  61. 61

    Jason — 8/20/09 @ 1:31 am

    Do you know how to make the spicy soup. BUN BO HUE, the spicy sauce that we can add to the pho soup?

  62. 62

    lah — 9/8/09 @ 9:30 pm

    great recipe, and relatively easy to make.

    wondering if you have any thoughts on adding more star anise/clove/coriander seed to the broth? any reasons not to? was thinking that more spices = even more flavor but curious if that’s not the case here.

    No necessarily true – those spices are very strong spices and more can overpower the entire chicken soup ~jaden

  63. 63

    Daring Cooks October Challenge – Vietnamese Chicken Pho « Delicacious — 10/6/09 @ 9:37 am

    [...] decided to try the longer version of the recipe, which can be found here. Hubby helped with the chopping of the chicken and the smashing of the marrow. The soup was very [...]

  64. 64

    Daring Cooks: Vietnamese pho…and wontons « The Berry Bushel — 10/14/09 @ 12:39 am

    [...] it has a faster pho recipe in there.  But if you want to take the long route, you can head over to this recipe on Jaden’s site.  I made the long one and absolutely loved [...]

  65. 65

    Daring Cook OCTBRE 2009 – Vietnamese Seitan Pho ( ou Seitan Pho à la Vietnamienne) « — 10/14/09 @ 3:32 am

    [...] recette originale vient de Jaden (“The Steamy Kitchen Cookbook”), c’était un Vietnamese Chicken Pho. Et j’en ai donc [...]

  66. 66

    Chicken Pho Ga « Bake/Cook: the art of my Self Care — 10/14/09 @ 4:55 am

    [...] I opted for both the chicken version and the long version of this my first ever Daring Kitchen challenge. The challenge was bought to us by Jaden of Steamy Kitchen and the recipe can be found Here [...]

  67. 67

    Pho!rget it. It’s not made for me. « Unpredictable Kitchen — 10/14/09 @ 6:38 am

    [...] is the recipe for any pho lovers out there (other people’s references to the recipe are very [...]

  68. 68

    Pho Ga for the Daring Cooks | Healthy Green Kitchen — 10/14/09 @ 7:43 am

    [...] many loyal devotees- I’ll definitely be making it again. Next time, I’m going to make Jaden’s longer version of pho ga, and I’d love to give Jaden’s beef pho recipe a try, as [...]

  69. 69

    October Daring Cooks’ Challenge: Vietnamese Pho Ga « New Cook on the Block — 10/14/09 @ 8:27 am

    [...] long version of the Pho Ga recipe has tons of spices and tons of accoutrements for serving. I forgot star anise and used anise seed [...]

  70. 70

    Chicken Pho: Mayberry Style « Home on the Range — 10/14/09 @ 9:17 am

    [...] You can see the original challenge post here. [...]

  71. 71

    Rainy Day Chicken Pho « I made that! — 10/14/09 @ 12:56 pm

    [...] Cooks challenge was hosted by Jaden of Steamy Kitchen. You can find her recipe for chicken pho here. Happy souping! leave a comment « Tessa’s Birthday [...]

  72. 72

    Daring Cooks: Pho Ga - Vietnamese Chicken Noodle Soup | Latest Recipes — 10/14/09 @ 1:21 pm

    [...] can find the complete recipe here and please don’t forget to visit other daring cooks and their creations [...]

  73. 73

    lex — 10/14/09 @ 6:33 pm

    Just wondering why you boil the chicken, then dump the water and boil again?
    Thanks

    to clean the chicken of all the grime, guck, bits and blood. Produces a cleaner broth. jaden

  74. 74

    Daring Cooks: Pho Ga and Red Velvet Cheesecake Wontons! « LET THEM EAT CAKE … and all things baked! — 10/14/09 @ 9:41 pm

    [...] her new cookbook  The Steamy Kitchen or if we felt quite “daring” we could make the longer version from a recipe on her blog.  I chose the more daring version! Jaden says a secret to making great Pho is toasting the spices [...]

  75. 75

    Pho! A Daring Kitchen Challenge | Online Blogging | Web of Blogs — 10/15/09 @ 3:52 am

    [...] additional step of charring the ginger, which isn’t in these instructions but can be found at Jaden’s blog here, really brought out some amazing flavours. The soup was incredibly rich, even though I cheated and [...]

  76. 76

    Quick Chicken Pho — 10/15/09 @ 8:52 am

    [...] beef Pho recipe is different, and you can also try a longer Chicken Pho recipe. Share and [...]

  77. 77

    The Daring Cooks Make Steamy Kitchen’s Pho Ga : Andrea Meyers — 11/12/09 @ 7:40 pm

    [...] for making the pho: follow the recipe in her book (a shortcut version, see below), or follow the recipe on her blog (making stock from scratch). I chose to follow her scratch recipe because this is a Daring Cooks [...]

  78. 78

    Blondie Loves Brownies » Blog Archive » Pho Ga with in the Daring Kitchen — 11/13/09 @ 4:10 pm

    [...] Jaden’s long cook version of this soup is available on her website.  It is the version that I chose to cook and would recommend you try as well.  It is available here. [...]

  79. 79

    Adrian Larose — 11/15/09 @ 6:05 pm

    Follow to a “T” and it turned out delicious for a special anniversary dinner. The ginger doesn’t APPEAR charred after 15 mins (to my eye), but the flavour is something else and the skin comes off easily. I added probably 1 tablespoon more fish sauce and a handful of salt at the end as it tasted a bit thin. Well-liked by all, and my first time making a from-scratch broth! Thank you for sharing.

  80. 80

    Jeanne — 11/29/09 @ 8:37 pm

    I am in process of making the Pho Ga. Your instructions are good and tips about Fish Sauce appreciated and very helpful. It would be helpful to edit your instruction to suggest placing the anise, coriander in a herb bag. Otherwise, it is very difficult to skim the top at any time because the coriander is floating at the top. I knew better, but didn’t think it through. I am excited to finally have a source of recipes that will help me learn to cook in the Vietnamese way. My husband and I have two favorite Pho’s in our city of Chula Vista, CA and notice the food attracts folks of many ethnicities. It is just plain good and healthy.

  81. 81

    LANE — 1/4/10 @ 6:18 pm

    Loved reading about your pho recipes! Informative and fun. We have a relatively new ‘Asian Bistro’ restaurant in my Tucson neighborhood (Hot Wok), and last week I tried their pho w/chicken–I swear they must put in a whole chicken breast!–and this week I had it with chicken AND vegetables. Have tried to ‘figure out’ the array of flavors and was glad to see, thanks to your recipes, that I was right about the anise. I think I have a new favorite food! I love soup I can eat with a FORK; that’s how thick this is. Huge bowl: I eat my fill there and come home with enough for two more times! For $6.95, if you can believe that!

    • reeba replied: — April 26th, 2010 @ 11:13 am

      will be visiting in Tucson where is this place?

  82. 82

    Lindsay — 1/19/10 @ 4:20 pm

    We tried this recipe out last night. Made the broth on the first day and enjoyed the soup on the second day. Turned out truly amazing! Thanks for your tips! We posted a link to you on our blog!! Best wishes!

  83. 83

    Fabulous Recipe « TweetyJill Publications ~ Tweety’s Crafty Nest — 1/19/10 @ 4:24 pm

    [...] Pho Ga Vietnamese Soup [...]

  84. 84

    Lindsay — 1/19/10 @ 4:25 pm

    Also, would you mind if I use your picture on our blog if I site you as the source? Just wondering… thanks :)

    • SteamyKitchen replied: — January 19th, 2010 @ 4:41 pm

      No prob at all!

  85. 85

    Big2Beautiful , Archive » Vietnamese Pho and Banh Mi Sandwich — 1/22/10 @ 7:51 pm

    [...] http://steamykitchen.com/139-vietnamese-chicken-noodle-soup-pho-ga.html [...]

  86. 86

    Daring Cook OCTBRE 2009 – Vietnamese Seitan Pho ( ou Seitan Pho à la Vietnamienne) — 2/13/10 @ 2:18 pm

    [...] recette originale vient de Jaden (« The Steamy Kitchen Cookbook »), c’était un Vietnamese Chicken Pho. Et [...]

  87. 87

    dizzi — 2/24/10 @ 12:40 pm

    My question is about discarding all the lovely chicken meat from the thighs and the legs. I really love the sound of this recipe but i find this to be such a waste – does it really not taste very good anymore after all that cooking, or is there some other reason for chucking it?

    • SteamyKitchen replied: — February 24th, 2010 @ 12:43 pm

      @dizzi All the flavor and nutrition is in the broth – you can eat it but but the meat will be tough and flavorless

  88. 88

    Diane Cordero — 3/26/10 @ 3:22 pm

    i love your soup and would like to get more receipe

  89. 89

    Sarah — 6/12/10 @ 1:53 am

    Thanks for the recipe! I love pho and even more when I have a cold–great how it clears up my sinuses and leaves me feeling so much better. Can’t wait to try it!

  90. 90

    Pokemon Cuisine brought to you by Chef Jess! XD « Jess' Centre of Randomness — 7/9/10 @ 4:27 pm

    [...] and pasted from here. I was too lazy to retype all [...]

  91. 91

    Vietnamese Chicken Pho & Chocolate wontons (October Daring Cooks challenge) « noredmeat.com — 8/7/10 @ 11:28 am

    [...] There were 2 options with this months challenge. Either use store-bought chicken stock or make your own. Even though I eat chicken, I’m not a fan of chicken wings, drumsticks or other bits of chicken where you suck on bones. I mostly eat chicken breast and occasionally thighs. So I chose to buy some chicken stock so I wouldn’t have to make a stock out of bones. If you would like to make the longer version you can find the recipe here. [...]

  92. 92

    Gluten Free Garden » Blog Archive » My Cure a Cold, Pho Ga. — 8/24/10 @ 6:53 pm

    [...] I have that nasty once a year summer cold that ruins all of your plans and makes getting work done a trial.  A lot of us Midwesterners go straight for the chicken noodle soup recipe.   My favorite soup recipe, the one that I can eat for breakfast, lunch, dinner, snacks and late night “Iprobablydon’tneedtoeatrightnowbutwhattheheythisismyfavorite” meals.  Vietnamese pho cures all.  And for Vietnamese food I either order from my favorite Des Moines restaurant, A Dong, or I go straight to any recipe from Jaden’s Steamy Kitchen. [...]

Leave a Comment