Vietnamese Pho Ga (Chicken) Recipe

  • 1 (16 ounce) package 1/4-inch thick dried rice noodles
  • 1 whole chicken
  • 1 (2 inch) piece peeled ginger
  • 2 whole star anise
  • 1/2 teaspoon monosodium glutamate (MSG) (optional)
  • 2 teaspoons salt
  • water to cover
  1. Cover noodles with cold water; set aside to soak, about 30 minutes.
  2. Place chicken, ginger, star anise, and monosodium glutamate in a large pot. Sprinkle with salt and cover with water. Cook over medium heat until juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  3. Remove chicken from pot and cool until easily handled, 15 to 20 minutes. Remove skin and shred chicken meat.
  4. Drain noodles. Bring a large pot of water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 2 minutes. Drain and divide among serving bowls.
  5. Top noodles with shredded chicken and ladle in broth.