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Traditional Vietnamese Pho Ga | Warming Chicken Noodle Soup
(0)
35 min
Under an hour
Knuspr-Küche
Aromatische vietnamesische Pho Ga mit zarter Hähnchenbrust, Reisbandnudeln und einer herrlich duftenden Brühe, verfeinert mit Sternanis, Ingwer und Zimt. Frisch garniert mit Koriander, Mungobohnensprossen und Limette – ein herzerwärmender Seelenwärmer für kühle Herbsttage!
Ingredients
Preparation method
Toast aromatics
Cut the yellow onion in half and slice the unpeeled fresh ginger into thick slices. In a large soup pot without fat, roast both on their cut surfaces over medium to high heat for 3–4 minutes until charred and fragrant roasted aromas arise.
Add the star anise and the cinnamon stick to the pot for the last minute and toast briefly so that the essential spice oils fully release.
Cook broth & chicken
Pour in the chicken broth, stir in the fish sauce and brown cane sugar, and bring everything to a boil. Reduce the heat.
Chef's tip
Traditional enjoyment: Squeeze the juice of a fresh lime wedge directly into the steaming soup right before your first spoonful – the acidity takes the deep spice aromas to a whole new level!
Meal-prep tip: Broth and meat can be prepared ahead the day before. Always cook the rice noodles fresh just before serving so that they retain the ideal bite.
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