Chicken Pho (Pho Ga)

cooking-time5min cooking-servings4 SERVINGS


  • 1 pack Sadia Chicken Boneless Leg (use 2-3 pcs only, thinly sliced)
  • Salt and pepper, to taste
  • 2 tbsp oil (for searing the chicken)
  • 8 cups low-sodium chicken broth (store bought or home-made)
  • 8 slices ginger (julienned)
  • 2 red chilies (sliced, optional)
  • 3 tbsp fish sauce 
  • 1 tbsp sugar
  • 340g dried rice noodles
  • 100g fresh bean sprouts
  • 40g fresh mint leaves
  • 40g fresh cilantro
  • 40g Thai basil
  • Lime wedges


  1. Bring chicken stock to the boil in a medium pot, along with the ginger, fish sauce, and sugar. Simmer for 15 minutes
  2. Meanwhile, season chicken slices with salt and pepper
  3. In a skillet, heat 2 tablespoons oil over high heat. Sear the chicken, and set aside
  4. Cook the rice noodles according to package instructions just before you’re ready to serve
  5. To assemble, start with portioning the noodles into 4 bowls, and then add the soup, sliced chicken, bean sprouts, mint, cilantro and basil, and sliced chillies if preferred
  6. Serve with lime wedges, fish sauce and bird's eye chillies, if preferred.

Chicken Boneless Leg

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