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Pho Ga Soup

Cora

"Vietnamese chicken noodle soup. After ordering this soup at a local Vietnamese restaurant, I decided to try to make it at home. This is a very flexible recipe. Feel free to substitute some of your favorite vegetables or try different noodles. Enjoy!"
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Ingredients

30 m servings 231 cals
Original recipe yields 6 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Heat vegetable oil in a large saucepan over medium-high heat; saute onion, mushrooms, and garlic until tender, 5 to 10 minutes. Add water, rice noodles, and chicken bouillon to onion mixture; bring to a boil. Reduce heat to low.
  2. Mix shredded chicken, green onions, and cilantro into soup; simmer for 5 minutes more. Transfer soup to serving bowls and top with bean sprouts, a squeeze of lime juice, and Sriracha hot sauce.

Footnotes

  • Cook's Note:
  • I like to use a rotisserie chicken from the grocery store to save time. Try adding ginger and fish sauce to the soup and garnishing with basil and jalapeno for a more authentic taste.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 231 calories; 5.4 g fat; 32 g carbohydrates; 13.5 g protein; 28 mg cholesterol; 149 mg sodium. Full nutrition

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Reviews

Read all reviews 23
  1. 28 Ratings

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Most helpful positive review

Cora! Girlfriend. Way to make me look like a rockstar in the privacy of my own home (which is all that really matters to me). The only thing I did differently was BBQ/grill the chicken brea...

Most helpful critical review

Just a note, if you put the rice noodles in when the recipe says, they will disintegrate. They only need to be soaked in hot water for a minute. Drizzle with sesame oil before serving.

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Cora! Girlfriend. Way to make me look like a rockstar in the privacy of my own home (which is all that really matters to me). The only thing I did differently was BBQ/grill the chicken brea...

I thought this was an awesome, simple recipe. I added some other ingredients which I think made it more amazing and just as simple. I added tomatoes, curry, fish sauce, chicken stock, chili powd...

Great recipe! the only modification I made was to cook a chicken under pressure in 8 cups of water with a packet of chicken bullion, stained the broth adding it in along with the two shredded ch...

We loved this! I used the crock pot because of timing. I sautéed the onion and mushrooms until golden then pressed in the garlic, stirred a bit and dumped it into the crockpot with 2 cartons of...

Delicious! I did make a few tweaks. I used a carton of tom yum soup base instead of the bouillon, I browned one cubed chicken breast and added that in with a pound of sauteed shrimp. With the be...

Yum! I used basil instead of cilantro, and 4 cups chicken broth with 4 cups water and bouillon for the total of 8 cups. This is a really yummy dish and is really easy if you have the chicken coo...

Great, simple recipe. I made it vegetarian by using veggie bullion cubes & tofu, then added jalapeños for some extra spice.

it was very authentic.

Just a note, if you put the rice noodles in when the recipe says, they will disintegrate. They only need to be soaked in hot water for a minute. Drizzle with sesame oil before serving.