If there’s one dish that embodies comfort and fragrance in a single bowl, it’s Vietnamese Chicken Pho soup (Pho Ga). Imagine a delicately spiced, crystal-clear broth ladled over silky rice noodles and succulent chicken—topped with a riot of fresh herbs and a squeeze of lime. This recipe will guide you through each step so you can bring all the magic of a bustling Hanoi street food cart right to your own kitchen.
Why You’ll Love This Recipe
- Soul-Warming Comfort: Each spoonful delivers a deeply aromatic broth and fall-apart chicken for the coziest cold-weather meal.
- Customizable to Taste: Everyone gets to dress their own bowl with fresh herbs, sprouts, lime, and sauces—this is interactive, family-style eating at its best.
- Restaurant-Quality at Home: The homemade broth tastes just as authentic as your favorite Vietnamese spot, with no mystery ingredients—only what you put in.
- Aromatic Kitchen Magic: While the soup simmers, your house fills with the irresistible scents of charred ginger, star anise, and cinnamon—like a fragrant hug all afternoon.
Ingredients You’ll Need
If you’ve ever been intimidated by noodle soup recipes, don’t worry—Vietnamese Chicken Pho soup (Pho Ga) is built on fresh, easy-to-find ingredients, each playing a starring role. From the umami punch of fish sauce to those bright bursts of fresh herbs, every component adds depth, aroma, or crunch.
- Bone-in, skin-on chicken thighs: These create a broth that’s rich, full-bodied, and deeply chicken-y, thanks to both flavor-packed bones and luscious skin.
- Onion and ginger (charred): Charring these aromatics delivers signature smoky-sweet undertones you’ll crave in every slurp.
- Star anise, cinnamon stick, cloves, fennel seeds, coriander seeds: The secret to classic pho flavor is this array of warming spices simmered gently.
- Fish sauce: Adds a gentle but essential savory depth—don’t skip it!
- Rice noodles: They soak up the aromatic broth, turning every bite into a dream.
- Fresh herbs (Thai basil, mint, coriander): These bring the “pho freshness” that makes each bowl sing.
- Bean sprouts & lime wedges: For crunch and zingy brightness at the table.
- Hoisin sauce, Sriracha, red chiles (optional): These let every soup lover dress up their bowl just how they like it.
Variations
One of the magical things about Vietnamese Chicken Pho soup (Pho Ga) is how adaptable it is! Whether you’re working with what you have on hand or tailoring to a dietary need, you’ll find countless ways to make this bowl your own.
- Quick Pho with Store-bought Stock: For days when you’re pressed for time, swap homemade broth for quality low-sodium chicken stock and chicken breast as a shortcut—it still tastes fantastic!
- Go All-In with a Whole Chicken: Want extra depth? Use a whole chicken instead of just thighs for an even richer, more traditional broth.
- Vary the Herbs: No Thai basil? Use sweet basil, or double up on mint and cilantro—whatever’s fresh will bring tons of vibrance.
- Make It Spicy or Mild: Adjust the amount of chili, Sriracha, or omit heat entirely for a kid-friendly version.
- Gluten-Free Friendly: Just make sure your fish sauce and hoisin sauce are gluten-free—rice noodles always are!
How to Make Vietnamese Chicken Pho soup (Pho Ga)
Step 1: Char the Aromatics
Start by heating oil in a large pot over high heat, then add halved onions and sliced ginger, cut sides down. Let them sizzle, undisturbed, for about 2 minutes until deeply blackened—don’t rush this! Flip and repeat on the other sides. This char brings irreplaceable smokiness and depth to your pho broth.
Step 2: Build the Broth
Add water and all remaining broth ingredients except salt—chicken thighs, coriander bunch, spices, fish sauce, sugar. Bring to a gentle simmer, then reduce heat so the liquid bubbles very softly (lid cracked). Skim off any foam that rises. This gentle simmer coaxes richness from the bones and keeps your broth clear.
Step 3: Strain and Adjust
After simmering for 1½ hours, lift out the chicken and strain the broth through a fine sieve. If you have more than 1.5 liters, simmer uncovered a bit to concentrate; if less, top up with water. Add salt and keep the broth hot and ready for serving.
Step 4: Shred and Prep
Shred the chicken (discarding skin and bones), and prep your noodles as directed on the package—just before serving for best texture! Drain well so your broth doesn’t get diluted. Set out toppings for everyone to assemble their perfect bowl.
Step 5: Assemble and Enjoy!
Divide rice noodles among bowls, pile on shredded chicken, and pour over piping hot broth. Scatter on green onions and pile high with herbs, sprouts, and lime wedges. Invite everyone to make their own bowl spectacular with hoisin, Sriracha, and fresh chiles. Now—slurp away and dive into your very own bowl of Vietnamese Chicken Pho soup (Pho Ga)!
Pro Tips for Making Vietnamese Chicken Pho soup (Pho Ga)
- Gentle Simmer for Clear Broth: Keep the heat low and the bubbles small—this prevents the broth from turning cloudy and makes the flavors meld beautifully.
- Char, Don’t Just Cook, Your Aromatics: Get your onion and ginger good and blackened to really infuse that signature smoky essence that makes this pho unforgettable.
- Noodles Last Minute: Prepare the rice noodles just before serving—otherwise, they can become soggy and cling to each other.
- Layer the Herbs: Don’t hold back on the herb toppings! They add freshness and brightness that transform each bite of Vietnamese Chicken Pho soup (Pho Ga).
How to Serve Vietnamese Chicken Pho soup (Pho Ga)
Garnishes
The fun of Vietnamese Chicken Pho soup (Pho Ga) is in the garnish bar—think mounds of bean sprouts, sprigs of Thai basil, mint, and cilantro, all ready for piling on. Don’t forget plenty of lime wedges, thinly sliced chiles, and a streak of sriracha or hoisin for bold, customizable flavor with every bowl.
Side Dishes
This soup is entirely satisfying on its own, but you can serve it alongside crunchy spring rolls, fresh summer rolls, or a simple platter of sliced cucumber tossed with rice vinegar for contrast. For a heartier meal, try it with a side salad tossed in a light sesame dressing.
Creative Ways to Present
Set up a DIY pho bar at your next dinner party! Arrange an array of toppings in little bowls and let everyone craft their own masterpiece. Or, for a restaurant-style feel, serve each bowl with neatly layered herbs and a dramatic curl of rice noodles peeking from the top—restaurant flair in your own dining room.
Make Ahead and Storage
Storing Leftovers
Store leftover broth and shredded chicken separately in airtight containers in the refrigerator for up to 5 days. Keep noodles and garnishes fresh by storing them individually, as combining will make everything soggy.
Freezing
The broth freezes beautifully! Let it cool, transfer to freezer-safe containers, and freeze for up to 3 months. When you’re ready, thaw in the fridge overnight and reheat gently—just make freshly cooked noodles and prep garnishes for serving.
Reheating
To reheat, simply warm the broth until steaming hot (it should be piping!) and gently reheat the chicken by dunking it briefly in the simmering broth. Always cook fresh noodles for best results—then assemble as you would for a brand-new batch of Vietnamese Chicken Pho soup (Pho Ga).
FAQs
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Can I make Vietnamese Chicken Pho soup (Pho Ga) with chicken breast instead of thighs?
You can, but for best flavor and silky texture, bone-in, skin-on thighs are preferred. Chicken breast will yield a lighter broth and the meat may be less juicy, but if you use store-bought stock and want a shortcut, chicken breast can be used and cooked for a shorter time so it stays tender.
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Why do I need to char the onions and ginger for pho?
Charring adds a smoky, slightly caramelized sweetness that deepens the overall flavor of the broth, distinguishing authentic Vietnamese Chicken Pho soup (Pho Ga) from shortcuts and bland versions. It’s the key to the broth’s magical aroma and golden color.
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How can I make my broth clear and not cloudy?
Keep the simmer gentle (small, lazy bubbles only!), skim off foam regularly, and avoid boiling. Straining the finished broth through a fine sieve or cheesecloth also helps you get that signature clear—and oh-so-tempting—pho broth.
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Can I prepare any components ahead of time?
Absolutely! The broth can be made days ahead or frozen. The chicken can be shredded and refrigerated. But for the best bowl, cook the noodles and slice the herbs just before serving for unbeatable freshness and texture in your Vietnamese Chicken Pho soup (Pho Ga).
Final Thoughts
There’s something magical about settling in with a steaming bowl of Vietnamese Chicken Pho soup (Pho Ga). It’s wonderfully restorative, vibrant, and so much fun to customize. I hope you’ll give this recipe a try and let it warm your kitchen—and your heart—the way only homemade pho can!
Print
Vietnamese Chicken Pho Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 – 6 people 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Vietnamese
Description
A comforting and aromatic Vietnamese Chicken Pho soup, also known as Pho Ga, is a flavorful dish that combines a rich broth, tender chicken, fresh herbs, and rice noodles. This recipe guides you through the process of creating a traditional Pho soup that is perfect for warming up on a chilly day or enjoying as a light and satisfying meal.
Ingredients
Charred aromatics:
- 1 tbsp oil , vegetable or canola (or other plain oil)
- 2 onions , halved (skin on fine)
- 5cm/ 2″ piece of ginger , sliced 0.75cm / 1/3″ thick (unpeeled)
Pho Soup Broth:
- 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)
Noodle Bowls:
- 360g / 13 oz dried rice noodles , thin flat (or 600g fresh)
- 2 green onions stems , finely sliced
Toppings – help yourself
- 3 cups bean sprouts
- 1 small bunch EACH Thai Basil, min, coriander/cilantro
- 2 limes , cut into 4 wedges
- Hoisin sauce
- Sriracha
- Red chillies , finely sliced (optional)
Instructions
- BROTH: Char onion & ginger – Heat oil in a 6 litre / 6 quart pot over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.
- ASSEMBLING: Place Toppings out on the table.
Put everything in pot – Add water and remaining Broth ingredients EXCEPT salt. Bring it a simmer, then lower heat so it’s simmering VERY gently with the lid on, but open a crack.
Simmer gently 1.5 hours. Scoop off scum that rises to the surface once or twice during the simmering.
Strain & measure – Remove chicken, then strain broth into a clean pot – you should have 1.5 litres / 1.5 quarts. If you have more, simmer to reduce. If less, top it up with water.
Salt broth – Add salt, bring broth to a gentle simmer. Broth should be slightly on the salty side – it dilutes when you add the noodles.
Keep broth warm until ready to serve
Shred chicken meat, discard bones and skin. (Note 6 Leftover Chicken ideas)
Reheat chicken (can briefly dunk in broth!).
Prepare noodles per packet directions, just prior to serving. Drain very well (excess water dilutes broth).
Place noodle in bowls. Top with chicken, ladle over 375ml / 1.5 cups broth. Sprinkle with green onion.
Pile on Toppings of choice, add a squeeze of lime into the broth. Consume immediately!
Notes
- Chicken – or a whole chicken. Don’t reduce chicken weight, you will lack flavour in broth. If you’re short, throw in a wing or drumstick etc to make up the weight.
- Coriander/cilantro – small bunch quantity: if you bundled it all up, it should roughly equal 1 1/2 cups.
- Bean sprouts – tend to be a bit floppy and smelly from non Asian stores. To perk them up, put in container, cover in water, refrigerate 12 hours.
- Herbs – these 3 herbs are a classic combination for pho.
- Pot – don’t use a cast iron pot as the base will be charred.
- Clear broth – gentle simmer and scooping off scum is the path to a lovely clear broth!
- Leftover chicken – use it for things like fried rice, Chinese Chicken Salad, or toss it into a Chicken Stir Fry.
- QUICK Pho using store bought chicken stock – follow recipe but make some changes.
- Servings – this will make 4 generous size servings, 5 sensible servings, or 6 lighter servings.
- Storage – make the broth and freeze for 3 months, or refrigerate up to 5 days. Reheat until piping hot.
- Nutrition is per serving, assuming 4 generous servings.
