PHO GA – Vietnamese Chicken Noodle Soup

Time 30 min
Difficulty Easy
Serves 6


Tegel Fresh Chicken Skinless Breast
  • 150g dried rice stick noodles
  • 1 teaspoon sesame oil
  • 1 tablespoon light cooking oil (rice bran is good)
  • 2 teaspoons minced garlic
  • 1 teaspoon fish sauce
  • 1 teaspoon minced chilli (or I fresh red chopped fine)
  • 2 teaspoons minced ginger
  • 2 spring onions, chopped, green bits and all
  • 2 L chicken or vegetable stock
  • 450g Tegel Fresh Chicken Skinless Breast, cut into thin strips
  • 2 tablespoons fresh coriander leaves, to garnish
  • Extra fresh chilli to garnish
  • Bean sprouts to garnish (optional) 



  1. Put your rice noodles into a bowl and pour boiling water over them to cover and stand for 15 minutes to soften.
  2. Heat the sesame and cooking oils in a large saucepan. Add the garlic, chilli, ginger and spring onions and cook over a low heat until onions have softened but not browned. 
  3. Add the stock and fish sauce and bring to a simmer.  Once the stock is gently simmering add the chicken to essentially poach in the stock. This will take about 8-10 minutes. Skim off any fat or other “scum” that rises to the surface of your broth to ensure that you have a nice clear broth.
  4. Drain the rice noodles and add these to 4 deep bowls. Add chicken to each bowl and then pour in the chicken broth. Garnish with coriander, extra chilli, bean sprouts to taste. 

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