Vietnamese Pho Ga with chicken breast, rice noodles and coriander
Besides breathtaking scenery and a fascinating culture, Vietnam is blessed with one of the best cuisines in the world. Anyone walking through the streets of Hanoi early in the morning will see people everywhere sitting on chairs, spooning up pho, the traditional Vietnamese breakfast soup.
Its main ingredients are a rich, clear broth, rice noodles, and thin slices of chicken. In our recipe, it's enhanced by the mild heat of chili peppers and winter spices like cinnamon and star anise.
30 min
Total Time
15 min
Cooking Time
15 min
Preperation Time
Ingredients
| 1 x | chicken breast |
| 1 stalk | lemongrass |
| 1 x | spring onion |
| 1 x | chili pepper |
| 1 x | shallot |
| 25 g | ginger |
| 1 bunch | coriander |
| 100 g | rice noodles |
| 20 ml | fish sauce |
| 2 x | cardamom pods |
| 1 stalk | cinnamon |
| 1 x | star anise |
| 1 L | water |
| additional | |
| 2 tbsp. | vegetable oil |
| salt, pepper |
Instructions
Step 1 of 9:
Peel and finely chop the shallot. Halve the chili pepper, remove the stem and seeds, and cut into fine diagonal strips. Open the cardamom pods and finely chop the seeds.
Step 2 of 9:
Trim the ends of the lemongrass and remove the outer layer, cut into thirds, and crush with the back of a knife. Peel and finely grate the ginger. Rinse the chicken breast, pat dry, and season with salt and pepper to taste.
Step 3 of 9:
Heat 2 tbsp. oil in a large pot and fry the shallot, star anise, cardamom, and chili pepper for 1 minute over medium heat.
Step 4 of 9:
Then add 1 liter of water, fish sauce, lemongrass, cinnamon stick, and ginger, and roast until golden brown in a small Frying Pan. Add the chicken breast and simmer covered over medium heat for 11 minutes.
Step 5 of 9:
Meanwhile, roughly chop the coriander, including the stems. Trim the roots and the very top green part from the spring onion and cut into very thin rings.
Step 6 of 9:
At the end of the cooking time, add the rice noodles and simmer covered for another 3 minutes.
Step 7 of 9:
Remove the lemongrass, star anise, cinnamon stick, and chicken breast from the soup, then slice the chicken breast diagonally into thin pieces.
Step 8 of 9:
Add the spring onions to the soup and remove from the heat.
Step 9 of 9:
Serve the Vietnamese Pho Ga with rice noodles in a bowl, arrange the chicken breast on top, and garnish with coriander.
