Thai Style Pho-Ga


  • 1/2 -8.8 oz bag Vermicelli Rice Noodles
  • 3 tablespoons oil, divided
  • 1/2 cup diced shallots
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1-48 oz box chicken broth
  • 2 tablespoons Fish Sauce
  • 1 tablespoon Garlic Chili Pepper Sauce
  • 2 cups cooked shredded chicken
  • 1 tablespoon fresh squeezed lime juice plus cut wedges for table
  • 2 cups bean sprouts or 2 oz package pea shoots
  • 1/3 cup each minced cilantro, basil and mint plus extra for table

We gave this Vietnamese soup a Thai twist using Fish Sauce and Garlic Chili Pepper Sauce to create a depth of flavor not found in the traditional recipe.


  • 15 minutes to assemble
  • 20 minutes to cook
  • Total time: 35 minutes


  • 5 servings


  1. Put a large saucepan of salted water on to boil for Rice Noodles.
  2. Add 2 tablespoons of oil to a soup pot. Add shallots, ginger and garlic. Cook until fragrant and softened.
  3. Add broth, Fish Sauce and Garlic Chili Pepper Sauce. Bring to a boil and turn down to a simmer. Add chicken and cook until heated through.
  4. Meanwhile cook Vermicelli Rice Noodles according to box directions. Drain and rinse in cold water until cool. Drain again and toss with remaining 1 tablespoon oil. Separate noodles into 5 bowls.
  5. Add lime juice, bean sprouts (or pea shoots), cilantro, basil and mint to soup. Stir well and pour soup immediately over noodles. Serve extra bowls of Fish Sauce, Garlic Pepper Sauce, chopped herbs, and lime wedges on side.