The weather start to change and it’s a little bit colder now, i was wearing my sock to sleep yesterday, and normally i don’t do that.

So, i guess a homemade chicken noodle soup will be so comforting for my belly.

Anyway, this chicken noodle soup is inspired by Vietnamese Pho Ga recipe but i make some changes based on my preferences.

This recipe makes an especially clean tasting soup with a rich, clear broth, and plenty of noodles. and i’m matching it with my hot and spicy thai’s red chillies sauce. Ah! this sauce is only for spicy fan.

That’s it, hope you like it, eat and be well!

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Chicken Noodle Soup

(Inspired by Vietnamese Pho Ga)

(Serves 4-6)

200-300g Fresh Kway Teow / Hor Fun/ Flat noodle

To Make the broth:

1kg Chicken ( I’m using chicken part, like breast and bones)
5 Star Anise
1 Teaspoon Coriander Seeds
2 Unpeeled Onions
20g Unpeeled Ginger
6 Inch Span of Daikon Radish, peeled

100g Bean Sprouts
6 Stems Spring Onions
1 Red Chillies
2 Limes

1 Teaspoon Fish Sauce
4g Rock Sugar
2 Teaspoon Salt
6 Shallots

Serving Sauce: Mix in small bowl
1 tbsp soy sauce
2 Thai’s red chillies, sliced

1.Roast the ginger and onions for approximately 5 minutes on an open flame, until you see the juice of the onion bubbling on the surface and the ginger is fully blackened. Then clean under a cold tap and peel the blackened outer layer.

2. In a dry pan roast the spices on a medium heat for 2 minutes.

3.Bring 3 litres of water to boil and add the whole chicken part, the daikon and the roasted onions and ginger. Place the roasted spices into a strainer and position carefully at the bottom of the pot. Lower the heat and simmer for 1 hour.

4.Once an hour has passed remove all the ingredients from the pot and carefully remove the foam from the surface of the broth.

5.Place the chicken to one side to cool.

6.Add the fish sauce, salt, shallot and sugar to the broth and leave to simmer for a further 30 minutes.

7.Take a handful of kway teow and blanch the kway teow. Drain and place into a serving bowl.

8.Adding a small handful of bean sprouts. Tear the chicken meat into slices and place on top. Now pour the broth into the bowl.

9.Garnish with spring onion and red chillies.

10.Sprinkle a handful of dried shallots.

11.Lastly squeeze 1/4 of lime into the broth to balance the flavours and serve with Thai’s red chillies sauce.


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