Pho Ga Soup Recipe

Cora! Girlfriend. Way to make me look like a rockstar in the privacy of my own home (which is all that really matters to me). The only thing I did differently was BBQ/grill the chicken breasts before tossing them into the soup. To be perfectly honest? My thinking was, if this doesn't pan out at least the chicken will be on point. Well we loved it, all. I have THE world's pickiest (and most honest) hubby and he was raving. The lime and Sriracha ending are everything, don't leave them out. Same with cilantro. You know what? Don't leave anything out, this bad boy is on point.

We loved this! I used the crock pot because of timing. I sautéed the onion and mushrooms until golden then pressed in the garlic, stirred a bit and dumped it into the crockpot with 2 cartons of chicken stock. I peeled a piece of ginger and dropped it in along with a large boneless skinless chicken breast and let it cook for a couple of hours. When I got home I shredded the chicken, dropped in the noodles and chopped the cilantro and green onions while the noodles cooked. Add the sprouts, cilantro and green onions before serving and remove the ginger chunk. Serve with soy sauce and lime and offer the other suggested add-ins to taste.

Just a note, if you put the rice noodles in when the recipe says, they will disintegrate. They only need to be soaked in hot water for a minute. Drizzle with sesame oil before serving.

No. just no. This was the most flavourless pho I have ever made. A pho had a deep broth from the meat being cooked for hours, not stock granules! It lacked star anise, fresh ginger, cilantro, and fish sauc. all of which guve pbo its traditional flavour. This was just a watered down chicken soup. Never making again.

This came out amazing! I followed the recipe mostly, but instead of water I used store bought pho broth. I added some Thai fish sauce to give it the more authentic flavor and I cut up some lemongrass and added it with the other greens. I love mine with a little hoisin sauce for sweetness and a little sriracha for some spice. Didn’t have bean sprouts but didn’t miss them. This is a good recipe!

Absolutely delicious! We didn't actually cook the chicken before dumping it in the soup but it cooked in a couple of minutes and was fine. Didn't add bean sprouts. Used vegetable bouillon instead of chicken. Topped with Thai basil as well.

Used the recipe as a base, added bok choy, carrots, cooked thin sliced pork in sesame oil. My broth was homemade chicken stock. I added cilantro at the end with sprout, lime, fish sauce and soy sauce plus a dash of sriracha. Turned out perfect. The people giving it one star are obviously not comfortable in the kitchen. A little imagination goes a long way.

I used chicken stock instead of water and added a little Chinese 5 spice for flavor. I also topped each bowl with basil. I also topped each bowl with Thai peppers. This cake out really good! Thanks for the recipe:)

Delicious! I did make a few tweaks. I used a carton of tom yum soup base instead of the bouillon, I browned one cubed chicken breast and added that in with a pound of sauteed shrimp. With the bean sprouts I added a thinly sliced serrano pepper, I sprinkled the green onion and cilantro on individual servings as a garnish. Also, I had some leftover cold rice so that went into the bowls first with the soup poured over instead of using the maifun this time. Definitely a keeper recipe and so glad to have found it here! This will be made again and often!

Put chicken into the crockpot in the morning with canned broth. In the evening finishing was a snap and everyone loved it. Yummy and healthy! A keeper.

Great recipe! the only modification I made was to cook a chicken under pressure in 8 cups of water with a packet of chicken bullion, stained the broth adding it in along with the two shredded chicken breast.

This recipe is chef-tier energy.

Whoa!!! This taste just like the restaurants! So delicious!!! I added what I do in the restaurant like, fresh cut up basil, hoisin and sriracha. Taste even better! My mother said she liked this more than the restaurant! And she usually a tough critic! Yessss!! So easy too!

This is disgusting. Pho is an artform and take hours to make for a reason. This is just a sad mess of cheap imitation broth with soggy rice noodles. Go somewhere and try the resl thing or make it from a real recipe

I hate mushrooms, but also don't like to modify the recipe before trying it. I have a bigger problem with the texture than taste, so I kept them in and made large slices I could remove. It was really an amazing, restaurant quality meal. Thanks for sharing!

I actually used this recipe as a starting point but made it with beef broth and added sliced beef for the protein. I also added some soy sauce stew started. It came out great.

This soup is delicious and easy to make. I have used chicken breasts that I have boiled myself and I have used a roasted store bought chicken both were very good.

Loved it! I used Italian parsley instead of cilantro. Enjoyed it immensely!!!! Yum!!!

Even the grandkids liked it. I went for seconds, all gone.

This takes little time to make and it's pretty darn good! I added fish sauce, siracha, basil, 1/4 jalapeño sliced and snow peas. I will make this again.