Pho ga is a traditional Vietnamese dish that is made with either chicken or beef broth. The base is known to be the most important part of the soup, and the toppings are meant to round out the dish. For athletes, pho ga is an excellent option to provide the nutrients of bone broth with the protein that meat offers. The rice noodles can be left out, if desired, and substituted with either zucchini noodles or bean sprouts to create a lower carb dish or an excellent gluten-free meal option. Pho ga is a flexible, easy to prepare dish that is customizable to suit a variety of tastes.
The ingredients can all be prepped in advance, and the broth base keeps well for 3-5 days in a very cold refrigerator. You can freeze the broth base for later use, if desired, once the ginger and lemongrass stalks are removed.
Pho Ga Base Ingredients:
- 3-4 quarts chicken bone broth (either homemade or purchased)
- 4 garlic cloves, minced
- 1 onion, peeled and quartered
- 1 small piece ginger root, peeled
- Optional: 1 stalk lemongrass cut into 2-3” sections
Pho Ga Base Instructions:
- Simmer all base ingredients for 20 minutes.
- Remove the onion, ginger root, and the lemongrass pieces, if used.
- Break apart the onion and return it to the broth.
- ½-1 pound rice noodles, prepared as per package instructions
- 4 grilled or baked chicken breast halves, shredded or thinly sliced
Place the prepared chicken and rice noodles (if desired) on top of the broth in individual bowls, then add any or all of the following toppings. Be sure to rinse all fresh toppings well.
- Bean sprouts
- Mint sprigs
- Cilantro leaves
- Thai basil leaves
- Green onions, roots and tops removed, then sliced into thin rounds
- Lime wedges
- Fresh jalapeños, sliced
- Fresh Thai chiles, sliced
- Fresh mushrooms, thinly sliced
- Hard/medium cooked eggs, peeled and halved