Lunch · Vietnamese · 15 min
Pho Ga Hanoi (Classic Northern Vietnamese Chicken Noodle Soup)
- Calories
- 554
- Protein
- 45g
- Carbs
- 55g
- Fat
- 21g
Ingredients
- 2.5 cup chicken broth
- 65 g rice noodles
- 15 g ginger
- 20 g scallion
- 2 each star anise
- 1 tbsp fish sauce
- 128.9 g boneless skinless chicken breast
- 100 g spinach
- 273.6 g pineapple
- 30 g sliced almonds
- 2 sprig fresh cilantro
- 1 tbsp lime juice
Method
- 01In a medium pot, combine chicken broth, bruised ginger, whole star anise, fish sauce, and the whites/stems of the scallion. Bring to a simmer over medium heat.
- 02Add the raw chicken breast to the simmering broth. Poach for 12–15 minutes until the internal temperature reaches 165°F (74°C) and the poultry is completely cooked through and no longer pink.
- 03Remove the chicken, let cool slightly, and shred into bite-sized strips.
- 04In a separate pot of boiling water, cook the dry rice noodles for 3-5 minutes until tender. Drain and place into a large serving bowl.
- 05Briefly submerge the spinach in the hot simmering broth for 30 seconds until wilted and bright green, then transfer it into the bowl alongside the shredded chicken.
- 06Strain the hot broth to remove whole spices and aromatics, then ladle it over the rice noodles, chicken, and spinach.
- 07Top with diced pineapple, toasted sliced almonds, thinly sliced scallion greens, and chopped cilantro. Serve immediately with a squeeze of fresh lime juice.
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