Vietnamese Chicken Pho Soup (Pho Ga) Recipe

Introduction

Vietnamese Chicken Pho, or Pho Ga, is a fragrant and comforting noodle soup that’s perfect for any day. This recipe features tender chicken thighs simmered in a flavorful broth infused with spices and fresh herbs, served with delicate rice noodles and vibrant toppings.

Ingredients

• 1 tbsp oil (vegetable or canola)
• 2 onions, halved (skin on)
• 5cm / 2″ piece of ginger, sliced 0.75cm / 1/3″ thick (unpeeled)
• 2 litres / 2 quarts water
• 1.5 kg / 3 lb chicken thighs, bone in skin on
• 1 small bunch coriander/cilantro
• 5 star anise pods
• 1 cinnamon stick
• 4 cloves
• 2 tsp fennel seeds
• 2 tsp coriander seeds
• 8 tsp fish sauce
• 6 tsp white sugar
• 3/4 tsp salt (cooking/kosher salt or 1/2 tsp table salt)
• 360g / 13 oz dried rice noodles, thin flat (or 600g fresh)
• 2 green onion stems, finely sliced
• 3 cups bean sprouts
• 1 small bunch each Thai basil, mint, coriander/cilantro
• 2 limes, cut into 4 wedges
• Hoisin sauce
• Sriracha
• Red chillies, finely sliced (optional)

Instructions

1. Step 1: Heat oil in a large 6-litre pot over high heat. Place the ginger and onion cut side down and leave undisturbed for 2 minutes until they blacken. Turn and cook for another 2 minutes.
2. Step 2: Add water, chicken thighs, coriander bunch, star anise, cinnamon stick, cloves, fennel seeds, coriander seeds, fish sauce, and sugar to the pot. Bring to a simmer, then lower heat to maintain a very gentle simmer with the lid on, but slightly ajar.
3. Step 3: Simmer gently for 1.5 hours, occasionally skimming off any foam or impurities that rise to the surface.
4. Step 4: Remove the chicken from the broth and strain the broth into a clean pot. You should have about 1.5 litres; if more, simmer to reduce, if less, add water to top up.
5. Step 5: Add salt to the broth and bring it back to a gentle simmer. The broth should be slightly salty to account for dilution from noodles.
6. Step 6: Keep the broth warm until serving. Shred the chicken meat and discard bones and skin.
7. Step 7: Arrange toppings on the table. Reheat chicken by briefly dunking in the broth if desired.
8. Step 8: Prepare noodles according to package instructions just before serving. Drain well to avoid diluting broth.
9. Step 9: Divide noodles into bowls, top with shredded chicken, and ladle about 375ml (1.5 cups) of hot broth over them. Sprinkle with sliced green onions.
10. Step 10: Add bean sprouts, fresh herbs, a squeeze of lime, hoisin sauce, sriracha, and sliced chillies as desired. Serve immediately and enjoy!

Tips & Variations

• Char the onion and ginger carefully to deepen the broth’s flavor without burning.
• Use bone-in chicken thighs for richer broth and tender meat.
• Fresh herbs like Thai basil and mint add brightness; don’t skip them.
• Adjust fish sauce and salt to taste for a perfectly balanced broth.
• For a lighter version, use chicken breast instead of thighs.

Storage

Store leftover broth and shredded chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat broth gently on the stove before serving. Noodles and fresh toppings should be prepared fresh each time to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the broth ahead of time?

Yes, the broth can be made up to 2 days in advance and refrigerated. Reheat gently before serving and add salt if needed.

What type of noodles should I use?

Thin flat dried or fresh rice noodles are traditional and work best for Pho Ga. Cook them according to package instructions just before serving.

Vietnamese Chicken Pho Soup (Pho Ga) Recipe

Print Recipe

★★★★★

4.6 from 149 reviews

This authentic Vietnamese Chicken Pho (Pho Ga) recipe features a fragrant, slow-simmered broth seasoned with star anise, cinnamon, and cloves, paired with tender shredded chicken and delicate rice noodles. Served with fresh herbs, lime, and traditional condiments, this comforting soup is perfect for a flavorful, warming meal.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vietnamese

Ingredients

Scale 1x2x3x

Broth Ingredients

• 1 tbsp oil (vegetable or canola or other plain oil)
• 2 onions, halved (skin on)
• 5cm / 2″ piece of ginger, sliced 0.75cm / 1/3″ thick (unpeeled)
• 2 litres / 2 quarts water
• 1.5 kg / 3 lb chicken thighs, bone in skin on
• 5 star anise pods
• 1 cinnamon stick
• 4 cloves
• 2 tsp fennel seeds
• 2 tsp coriander seeds
• 8 tsp fish sauce
• 6 tsp white sugar
• 3/4 tsp salt (cooking/kosher salt, or 1/2 tsp table salt)

Noodles & Toppings

• 360g / 13 oz dried rice noodles, thin flat (or 600g fresh)
• 2 green onion stems, finely sliced
• 3 cups bean sprouts
• 1 small bunch Thai basil
• 1 small bunch mint
• 1 small bunch coriander/cilantro
• 2 limes, cut into 4 wedges each
• Hoisin sauce (to taste)
• Sriracha (to taste)
• Red chillies, finely sliced (optional)

Instructions

1. Char onion & ginger: Heat oil in a large 6 litre / 6 quart pot over high heat. Place the ginger and onion cut-side down in the pot and leave undisturbed for 2 minutes until they blacken. Turn and continue to cook for another 2 minutes to deepen their flavor.
2. Add broth ingredients: Add 2 litres of water along with chicken thighs, star anise, cinnamon stick, cloves, fennel seeds, coriander seeds, fish sauce, and white sugar to the pot. Do not add salt yet.
3. Simmer gently: Bring the mixture to a simmer, then reduce heat to maintain a very gentle simmer. Cover the pot with the lid cracked open slightly and let it simmer gently for 1.5 hours. Periodically skim off any scum that rises to the surface.
4. Strain broth & measure: Remove the chicken thighs and strain the broth through a fine sieve or cheesecloth into a clean pot. You should have about 1.5 litres / 1.5 quarts of broth. If you have more, simmer the broth uncovered to reduce to the desired amount. If less, add water.
5. Season broth: Stir in the salt, then bring the broth back to a gentle simmer. The broth should be slightly saltier than desired as it will dilute once the noodles are added.
6. Keep broth warm: Keep the broth hot on the stove while preparing the rest of the dish.
7. Shred chicken: Remove the meat from the chicken thighs, discarding the bones and skin. Set shredded chicken aside.
8. Prepare assembly: Lay out all toppings including herbs, bean sprouts, lime wedges, hoisin sauce, sriracha, and sliced chillies.
9. Reheat chicken: Briefly dunk the shredded chicken in hot broth to warm it through just before serving.
10. Cook noodles: Prepare the rice noodles according to package instructions just prior to serving. Drain very well to prevent diluting the broth.
11. Assemble bowls: Place cooked noodles into serving bowls. Top noodles with shredded chicken and sliced green onions.
12. Ladle broth & garnish: Pour about 375ml / 1.5 cups of hot broth over the noodles and chicken. Add desired toppings from the table, a squeeze of lime, and enjoy immediately while hot.

Notes

• Use bone-in skin-on chicken thighs for richer broth and tender meat.
• Fresh herbs such as Thai basil, mint, and cilantro add essential authentic flavors.
• Bean sprouts provide crisp texture and freshness to the assembled pho.
• Optional red chillies add heat; adjust amount to taste.
• Skimming scum during simmering ensures a clear and clean broth.
• Leftover chicken can be used in salads, sandwiches, or other recipes.

Keywords: Vietnamese chicken pho, pho ga, chicken noodle soup, Vietnamese soup, rice noodle soup, aromatic broth, easy pho recipe