Low Sodium Pho Ga (Vietnamese Chicken Noodle Soup)
Savor the comforting flavors of **Low Sodium Pho Ga (Vietnamese Chicken Noodle Soup)**, a healthy twist on the classic dish, designed to delight your taste buds while keeping sodium levels in check. This aromatic soup features tender shredded chicken, silky rice noodles, and an herbaceous medley of fresh cilantro, Thai basil, and green onions, all swimming in a deeply flavorful broth infused with charred ginger, onion, and warm spices like cinnamon, star anise, and cloves. By using low-sodium fish sauce and carefully balancing the broth with natural sweetness from rock sugar, this recipe achieves bold, authentic flavor without compromising health. Serve it piping hot with crisp bean sprouts, lime wedges, and jalapeño slices for a customizable, nutrient-packed meal that’s perfect for any occasion. Whether you’re looking for a wholesome weeknight dinner or a soul-warming dish to share, this easy and satisfying pho ga is sure to impress.
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Ingredients
- 1 kg Whole chicken
- 1 large Yellow onion
- 50 grams Ginger
- 1 piece Cinnamon stick
- 4 pieces Star anise
- 4 pieces Whole cloves
- 1 tablespoon Coriander seeds
- 2 tablespoons Fish sauce, low-sodium
- 15 grams Rock sugar
- 200 grams Rice noodles
- 3 stalks Green onions, thinly sliced
- 0.5 cup Cilantro leaves
- 200 grams Bean sprouts
- 0.5 cup Thai basil leaves
- 2 pieces Limes, cut into wedges
- 1 piece Jalapeño, sliced thinly
Directions
Step 1
Start by slightly charring the onion and ginger. Do this by placing them directly over an open flame or under a broiler, turning frequently until the skin is slightly blackened. Rinse them under water to remove the thinly blackened layers and set aside.
Step 2
In a large pot, combine the whole chicken and 4 liters of water. Bring to a boil over high heat. Once boiling, reduce the heat, and gently skim off any scum or foam that rises to the surface.
Step 3
Add the charred onion, ginger, cinnamon stick, star anise, cloves, and coriander seeds to the pot. Lower the heat to maintain a gentle simmer and cook for about 1.5 hours or until the chicken is cooked through.
Step 4
Carefully remove the chicken from the broth and allow it to cool. Once cooled, shred the chicken meat, discarding the skin and bones. Set aside for later.
Step 5
Add the rock sugar to the broth and continue to simmer for another 45 minutes. Taste the broth and add low-sodium fish sauce to preference, keeping in mind to maintain the recipe's low sodium requirements.
Step 6
Remove and strain the spices, onions, and ginger from the broth using a fine mesh strainer. Return the clear broth to the pot.
Step 7
In the meantime, prepare the rice noodles according to package instructions. Usually, this involves soaking them in hot water until they are soft, then draining.
Step 8
To assemble the pho, place a serving of cooked noodles into a large bowl. Top with shredded chicken, green onions, cilantro, and bean sprouts.
Step 9
Ladle the hot broth over the contents in each bowl. Garnish with Thai basil, lime wedges, and jalapeño slices. Serve hot.
Nutrition Facts
| Serving size | (2111.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 839.1 |
| Total Fat 15.3g | 0% |
| Saturated Fat 2.7g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 75mg | 0% |
| Sodium 1682.9mg | 0% |
| Total Carbohydrate 151.3g | 0% |
| Dietary Fiber 31.5g | 0% |
| Total Sugars 35.4g | |
| Protein 50.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 692.9mg | 0% |
| Iron 28.2mg | 0% |
| Potassium 2886.2mg | 0% |
Source of Calories