PHO GA – Vietnamese Chicken Noodle Soup

Time 30 min
Difficulty Easy
Serves 6


Tegel Fresh Chicken Skinless Breast
  • 150g dried rice stick noodles
  • 1 tsp sesame oil
  • 1 Tbsp light cooking oil (rice bran is good)
  • 2 tsp minced garlic
  • 1 tsp fish sauce
  • 1 tsp minced chilli (or I fresh red chopped fine)
  • 2 tsp 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 Tbsp 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. 

Tips for PHO GA – Vietnamese Chicken Noodle Soup :

Rate this recipe