Contains gluten and soy. Check the ingredients if you cook for someone with allergies.
A clear ginger broth with poached chicken, slippery glass noodles, bean sprouts and lime, built in the spirit of pho ga. Light on the stomach, endless in flavour.
15 minPrep
30 minCook
45 minTotal
2Serves
Chicken Glass-Noodle Soup (Pho-Style)
by · Medium
Omnivore
High protein
Low fat
Low sugars
Low salt
Contains gluten and soy. Check the ingredients if you cook for someone with allergies.
A clear ginger broth with poached chicken, slippery glass noodles, bean sprouts and lime, built in the spirit of pho ga. Light on the stomach, endless in flavour.
15 minPrep
30 minCook
45 minTotal
2Serves
Nutrition
Per serving · 0.8 l
403kcal1707 kJ
Protein40.3 g81%
Carbohydrate53.4 g21%
Net carbs †49.1 g
Sugars5.09 g6%
Fibre4.3 g
Fat3.64 g5%
Saturates0.77 g4%
Salt †1.87 g31%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
cutting board
ladle
large pot
santoku knife
Ingredients
Quantities scale automatically · metric units (change in profile)
1 pinch
Common salt/table salt
5 g
Thai basil (optional)
20 ml
Soya sauce
1.4 l
Drinking water
30 g
Ginger root raw
30 g
Spring onion raw
10 g
Chilli pepper red, raw (optional)
100 g
Glass noodles made from mung bean starch, raw
1 piece
Onion raw≈ 110 g
100 g
Soya bean sprouts raw
1 pinch
Cinnamon ground
300 g
Chicken breast fillet, raw
30 ml
Lime juice
2 g
Star anise
Instructions
1
Halve the onion and slice the ginger on a cutting board with a santoku knife. Char both cut-side down in a dry large pot for 3 minutes, then add the water and a pinch of salt. Drop the star anise and a pinch of cinnamon into the broth.
2
Slide in the whole chicken breast and poach gently for 20 minutes. Lift it out, shred it with two forks and strain the broth if you like it clear.
3
Season the broth with the soy sauce. Add the glass noodles and simmer for 3 minutes until translucent.
4
Serve with a ladle: noodles, chicken and broth, topped with bean sprouts, sliced spring onions, chilli and a big squeeze of lime. A few leaves of Thai basil on top are optional but very good.
Before you start
You'll need
cutting board
ladle
large pot
santoku knife
Ingredients
Quantities scale automatically · metric units (change in profile)
1 pinch
Common salt/table salt
5 g
Thai basil (optional)
20 ml
Soya sauce
1.4 l
Drinking water
30 g
Ginger root raw
30 g
Spring onion raw
10 g
Chilli pepper red, raw (optional)
100 g
Glass noodles made from mung bean starch, raw
1 piece
Onion raw≈ 110 g
100 g
Soya bean sprouts raw
1 pinch
Cinnamon ground
300 g
Chicken breast fillet, raw
30 ml
Lime juice
2 g
Star anise
Instructions
1
Halve the onion and slice the ginger on a cutting board with a santoku knife. Char both cut-side down in a dry large pot for 3 minutes, then add the water and a pinch of salt. Drop the star anise and a pinch of cinnamon into the broth.
2
Slide in the whole chicken breast and poach gently for 20 minutes. Lift it out, shred it with two forks and strain the broth if you like it clear.
3
Season the broth with the soy sauce. Add the glass noodles and simmer for 3 minutes until translucent.
4
Serve with a ladle: noodles, chicken and broth, topped with bean sprouts, sliced spring onions, chilli and a big squeeze of lime. A few leaves of Thai basil on top are optional but very good.
Nutrition
Per serving · 0.8 l
403kcal1707 kJ
Protein40.3 g81%
Carbohydrate53.4 g21%
Net carbs †49.1 g
Sugars5.09 g6%
Fibre4.3 g
Fat3.64 g5%
Saturates0.77 g4%
Salt †1.87 g31%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.