Vietnamese Lobster and Chicken Pho Ga
Vietnamese Lobster and Chicken Pho Ga
Ingredients
For the Broth
- 3 pounds whole chicken, cut into large pieces, rinsed
- 1 yellow onion, large, halved, unpeeled
- 4 ounces fresh ginger, unpeeled, sliced lengthwise
- 6 star anise
- 1 cinnamon stick, 3-inch
- 1 teaspoon whole cloves
- 1 teaspoon black peppercorns
- 3 tablespoons fish sauce
- 1 tablespoon rock sugar, or granulated sugar
- 1 tablespoon salt
For the Noodles
- 12 ounces dried flat rice noodles, Banh Pho, medium width
For Serving and Garnish
- 12 ounces boneless, skinless chicken breast, thinly sliced against the grain
- 16 ounces lobster tails, fresh or frozen, thawed, shells removed, cut into 1-inch pieces
- 2 cups bean sprouts
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cup fresh Thai basil, leaves picked
- 1/4 cup fresh mint, leaves picked
- 3 green onions, thinly sliced
- 1/2 white onion, medium, thinly sliced
- 2 limes, cut into wedges
- 2 bird's eye chilies, thinly sliced, optional
- 1/4 cup hoisin sauce, for dipping, optional
- 1/4 cup Sriracha sauce, for dipping, optional
Instructions
- 1
Prepare the chicken for the broth. Place the chicken pieces in a large stockpot and cover with cold water. Bring to a rolling boil over high heat, then immediately drain the chicken in a colander. Rinse the chicken pieces and the pot thoroughly to remove any impurities. This step helps create a clear broth.
⏱️ 10 min - 2
Char the aromatics. Place the halved yellow onion and sliced ginger directly over a gas flame on your stovetop, or under a broiler, until well charred and fragrant, about 5-7 minutes. This adds a smoky depth to the broth.
⏱️ 7 min - 3
Toast the spices. In a dry small skillet over medium heat, toast the star anise, cinnamon stick, whole cloves, and black peppercorns until fragrant, about 2-3 minutes. Be careful not to burn them.
⏱️ 3 min - 4
Assemble the broth. Return the rinsed chicken pieces to the cleaned stockpot. Add the charred onion and ginger, toasted spices, fish sauce, rock sugar, and salt. Fill the pot with about 16 cups of cold water, ensuring the chicken is fully submerged. Bring to a gentle simmer over medium-high heat, then reduce heat to low, cover partially, and simmer for 1 1/2 to 2 hours. Skim any foam or fat that rises to the surface periodically to keep the broth clear.
⏱️ 120 min - 5
Cook the serving chicken. About 15 minutes before the broth is ready, add the thinly sliced boneless, skinless chicken breast to the simmering broth. Cook until just done, about 5-7 minutes. Remove the cooked chicken slices with tongs or a slotted spoon and set aside.
⏱️ 7 min - 6
Strain and season the broth. Carefully remove the whole chicken pieces (from step 4) and set aside for later use if desired, or discard the bones. Strain the broth through a fine-mesh sieve into another large pot or heatproof container, discarding the charred aromatics and spices. Taste the broth and adjust seasoning with more fish sauce, salt, or rock sugar if needed. Keep the broth hot over low heat.
⏱️ 10 min - 7
Prepare the noodles. While the broth is simmering, cook the dried flat rice noodles according to package directions. Typically, this involves soaking in hot water or boiling for a few minutes until al dente. Drain well and rinse with cold water to prevent sticking.
⏱️ 10 min - 8
Assemble the Pho Ga. Divide the cooked noodles among 4 large serving bowls. Briefly submerge the lobster pieces in the hot broth for 1-2 minutes until just cooked through and opaque. Arrange the cooked chicken slices and poached lobster pieces on top of the noodles. Garnish each bowl generously with bean sprouts, fresh cilantro, Thai basil, mint, sliced green onions, and thinly sliced white onion. Ladle the hot broth over the noodles and toppings.
⏱️ 5 min - 9
Serve immediately with lime wedges and optional bird's eye chilies, hoisin sauce, and Sriracha on the side for individual customization.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Lobster and Chicken Pho Ga
Ingredients
For the Broth
- 3 pounds whole chicken, cut into large pieces, rinsed
- 1 yellow onion, large, halved, unpeeled
- 4 ounces fresh ginger, unpeeled, sliced lengthwise
- 6 star anise
- 1 cinnamon stick, 3-inch
- 1 teaspoon whole cloves
- 1 teaspoon black peppercorns
- 3 tablespoons fish sauce
- 1 tablespoon rock sugar, or granulated sugar
- 1 tablespoon salt
For the Noodles
- 12 ounces dried flat rice noodles, Banh Pho, medium width
For Serving and Garnish
- 12 ounces boneless, skinless chicken breast, thinly sliced against the grain
- 16 ounces lobster tails, fresh or frozen, thawed, shells removed, cut into 1-inch pieces
- 2 cups bean sprouts
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cup fresh Thai basil, leaves picked
- 1/4 cup fresh mint, leaves picked
- 3 green onions, thinly sliced
- 1/2 white onion, medium, thinly sliced
- 2 limes, cut into wedges
- 2 bird's eye chilies, thinly sliced, optional
- 1/4 cup hoisin sauce, for dipping, optional
- 1/4 cup Sriracha sauce, for dipping, optional
Instructions
- 1
Prepare the chicken for the broth. Place the chicken pieces in a large stockpot and cover with cold water. Bring to a rolling boil over high heat, then immediately drain the chicken in a colander. Rinse the chicken pieces and the pot thoroughly to remove any impurities. This step helps create a clear broth.
⏱️ 10 min - 2
Char the aromatics. Place the halved yellow onion and sliced ginger directly over a gas flame on your stovetop, or under a broiler, until well charred and fragrant, about 5-7 minutes. This adds a smoky depth to the broth.
⏱️ 7 min - 3
Toast the spices. In a dry small skillet over medium heat, toast the star anise, cinnamon stick, whole cloves, and black peppercorns until fragrant, about 2-3 minutes. Be careful not to burn them.
⏱️ 3 min - 4
Assemble the broth. Return the rinsed chicken pieces to the cleaned stockpot. Add the charred onion and ginger, toasted spices, fish sauce, rock sugar, and salt. Fill the pot with about 16 cups of cold water, ensuring the chicken is fully submerged. Bring to a gentle simmer over medium-high heat, then reduce heat to low, cover partially, and simmer for 1 1/2 to 2 hours. Skim any foam or fat that rises to the surface periodically to keep the broth clear.
⏱️ 120 min - 5
Cook the serving chicken. About 15 minutes before the broth is ready, add the thinly sliced boneless, skinless chicken breast to the simmering broth. Cook until just done, about 5-7 minutes. Remove the cooked chicken slices with tongs or a slotted spoon and set aside.
⏱️ 7 min - 6
Strain and season the broth. Carefully remove the whole chicken pieces (from step 4) and set aside for later use if desired, or discard the bones. Strain the broth through a fine-mesh sieve into another large pot or heatproof container, discarding the charred aromatics and spices. Taste the broth and adjust seasoning with more fish sauce, salt, or rock sugar if needed. Keep the broth hot over low heat.
⏱️ 10 min - 7
Prepare the noodles. While the broth is simmering, cook the dried flat rice noodles according to package directions. Typically, this involves soaking in hot water or boiling for a few minutes until al dente. Drain well and rinse with cold water to prevent sticking.
⏱️ 10 min - 8
Assemble the Pho Ga. Divide the cooked noodles among 4 large serving bowls. Briefly submerge the lobster pieces in the hot broth for 1-2 minutes until just cooked through and opaque. Arrange the cooked chicken slices and poached lobster pieces on top of the noodles. Garnish each bowl generously with bean sprouts, fresh cilantro, Thai basil, mint, sliced green onions, and thinly sliced white onion. Ladle the hot broth over the noodles and toppings.
⏱️ 5 min - 9
Serve immediately with lime wedges and optional bird's eye chilies, hoisin sauce, and Sriracha on the side for individual customization.
⏱️ 2 min