Pho Ga

Pho Ga


1 tablespoon Dierbergs olive oil
1 package split, bone-in,skin-on chicken breasts (about 1½ to 2 pounds)
Freshly ground black pepper
10 cups water
1 large white onion, cut into wedges
1 piece fresh ginger root (about 3 inches), peeled and sliced
2 tablespoons chicken base
2 teaspoons fish sauce
2 whole cinnamon sticks
10 whole cloves
4 whole star anise (Produce Department)
1 teaspoon coriander seed
Stems from 1 bunch cilantro
8 ounces (½ of 16-ounce package) Thai rice noodles, prepared according to package directions

Fresh basil, cilantro, mint, lime wedges, bean sprouts, jalapeno pepper rings, sliced green onion


In Dutch oven or large saucepan, heat olive oil over medium-high heat. Season chicken with pepper. Add chicken skin-side down; cook until golden brown, about 3 to 5 minutes.

Add water, onion, ginger root, chicken base, fish sauce, whole spices, and cilantro stems; bring to a boil. Reduce heat; simmer stirring occasionally until chicken is cooked through, about 30 minutes.

Place chicken on cutting board; let stand until slightly cooled. Remove and discard skin and bone from chicken; shred chicken with fork. Strain broth; return to pan and stir in shredded chicken.

Divide rice noodles among 4 bowls. Ladle generous amount of soup into each bowl. Top each as desired.


Servings: 4
Serving Size: Nutrition Information is approximate

Per Serving
Calories: 320
Cholesterol: 75 mg
Fat: 13 g
Sodium: 1454 mg
Carbohydrates: 18 g
Protein: 30 g
Fiber: <1 g