Phở Gà Recipe (Vietnamese Chicken Phở)

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5 from 195 votes

Phở Gà is a Vietnamese chicken noodle soup featuring a richly flavored broth made from roasted aromatics and spices simmered with a whole chicken. It includes noodles and optional garnishes like bean sprouts, Thai basil, and lime wedges. The broth's depth comes from star anise, cinnamon, cloves, coriander, and other spices toasted to release their flavors. The resulting soup has a clear, fragrant broth and delicate chicken.

Prep Time

25 mins

Cook Time

50 mins

Total Time

1 hr 15 mins

Servings: 6 Bowls

Calories: 588 kcal

Course: Soup

Cuisine: Vietnamese

Ingredients

Aromatics

2 white onion halved, medium, or yellow onion
20 g ginger fresh

Spices

2 star anise pods
2 tbsp coriander seeds
2 pods cardamom cracked open
1 tbsp fennel seeds
2 cinnamon stick
1 tsp clove whole

Soup Ingredients

1 chicken cut in half, whole
16 c water
2½ tbsp salt
2 tbsp sugar
2 tsp MSG see note

Noodles

16 oz pho noodles small size noodle, dried

Accoutrements (all optional)

bean sprout I prefer blanched
Thai basil
lemon or lime, wedges
culantro aka ngò gai
jalapeño sliced
hoisin sauce
sriracha

Instructions

Aromatics

Cup of Yum

Cut 2 medium white or yellow onions in half and split 20 g fresh ginger in half (to expose more surface area for browning). Place on a sheet pan and roast in an oven on 400°F for 15-30 minutes or until dark brown but not blackened.

Spices

Wrap all spices in foil (2 star anise pods, 2 tbsp coriander seeds, 2 pods cardamom, 1 tbsp fennel seeds, 2 cinnamon sticks, 1 tsp whole cloves) and bake 350°F for about 5 minutes or until warmed up and aromatic. OR roast on a pan medium heat, constantly mixing or shaking until lightly browned and aromatic.

The chicken phở broth

Add the aromatics, spices, and all soup ingredients (1 whole chicken, 16 c water, 2½ tbsp salt, 2 tbsp sugar, 2 tsp MSG) into a large stock pot and bring to a boil on high heat. Once it hits a boil, lower the heat to maintain a low boil until the chicken is cooked all the way through. You can use a thermometer to make sure the internal temperature reads 165°F (or the juices run clear) at the thickest part of the chicken.
Remove the chicken from the pot once done and rinse under cold water for one minute to cool. This will prevent the chicken from getting dark. Once the chicken has cooled, shred or slice the meat into bite-sized pieces.
Cook the 16 oz dried phở noodles according to package instructions only just before you’re ready to serve it. Cooking the noodles usually take about 5 minutes after the water boils.
To assemble, start with portioning the noodles into a bowl, and then add the soup, shredded chicken. Serve the optional accoutrements on a plate on the side or in the soup (bean sprouts, Thai basil, lemon or lime wedges, ngò gai (culantro), sliced jalapeños, hoisin sauce, Sriracha).

Notes

If you don't have MSG, substituting 2 teaspoons of MSG with 2 tablespoons of vegetarian seasoning is recommended for similar umami flavor.
Roasting spices in the oven or lightly pan-toasting them enhances their aroma before adding to the broth.
Ensure the chicken is fully cooked by checking for an internal temperature of 165°F or that its juices run clear.
The recipe includes fresh aromatics like roasted onion and ginger to develop the broth's complexity.

Nutrition Information

Calories 588kcal (29%) Carbohydrates 72g (24%) Protein 27g (54%) Fat 20g (31%) Saturated Fat 6g (30%) Cholesterol 95mg (32%) Sodium 3167mg (132%) Potassium 351mg (7%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 178IU (4%) Vitamin C 5mg (6%) Calcium 77mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Bowls

Amount Per Serving

Calories 588

% Daily Value*

Calories	588kcal	29%
Carbohydrates	72g	24%
Protein	27g	54%
Fat	20g	31%
Saturated Fat	6g	30%
Cholesterol	95mg	32%
Sodium	3167mg	132%
Potassium	351mg	7%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	178IU	4%
Vitamin C	5mg	6%
Calcium	77mg	8%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.