Lunch · Vietnamese · 15 min
Pho Ga Hanoi (Hanoi-Style Chicken Noodle Soup)
- Calories
- 630
- Protein
- 43g
- Carbs
- 59g
- Fat
- 26g
Ingredients
- 135.3 g chicken breast
- 500 ml chicken broth
- 10 g fresh ginger
- 1 each star anise
- 1 tbsp fish sauce
- 125 g flat rice noodles
- 60 g kale
- 60 g green bell pepper
- 60 g pineapple
- 124 g long-grain white rice
- 2.21 tbsp sliced almonds
- 1 tbsp lime juice
Method
- 011. In a medium pot, combine chicken broth, sliced ginger, star anise, and fish sauce. Bring to a boil.
- 022. Add skin-on chicken breast, reduce heat to low, cover, and poach gently for 12-15 minutes until chicken internal temperature reaches 165°F (74°C) and is fully cooked through.
- 033. Remove chicken breast, allow to cool slightly, discard skin if desired, and shred chicken by hand into bite-sized strips.
- 044. Strain or skim broth as needed, then add kale and sliced green bell pepper to the simmering broth for 2-3 minutes until tender-crisp.
- 055. Place warm cooked flat rice noodles in the bottom of a wide soup bowl. Layer shredded chicken, blanched kale, bell pepper, and fresh pineapple chunks over noodles.
- 066. Ladle boiling spiced broth over top. Garnish with toasted sliced almonds and squeeze fresh lime juice overall before serving.
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