Steamy Kitchen's Pho Ga (easy version)
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Adapted from The Steamy Kitchen Cookbook by Jaden Hair.
  • 2 tablespoons whole coriander seeds
  • 4 whole cloves
  • 2 whole star anise
  • 2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
  • 1 whole chicken breast (bone in or boneless)
  • 1/2 onion
  • 1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
  • 1 to 2 tablespoons sugar
  • 1 to 2 tablespoons fish sauce (Jaden recommends Three Crabs brand.)
  • 16 ounces (500 g) dried rice noodles (about 1/4 inch/6 mm wide)
  • 2 cups (200 g/7 ounces) bean sprouts, washed and tails pinched off
  • fresh cilantro (coriander) tops (leaves and tender stems)
  • 1/2 cup (50 g/2 ounces) shaved red onions
  • 1/2 lime, cut into 4 wedges
  • Sriracha chili sauce
  • hoisin sauce
  • sliced fresh chili peppers of your choice
  1. BROTH: Heat a dry frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3 to 4 minutes. Immediately spoon out the spices to avoid burning.
  2. In the 6-quart pot, add the homemade stock, chicken breast, onion, ginger, sugar, fish sauce, and toasted spices and bring to a boil.
  3. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
  4. Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.
  5. Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.
  6. Prepare the noodles per directions on the package.
  7. TO SERVE: Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl.
  8. Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.
More Information

frying pan
6-quart pot with lid
strainer, sieve or colander
bowls for serving
Recipe by Andrea Meyers at