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Phở Gà Recipe (Vietnamese Chicken Phở)

This homemade phở gà (or chicken pho) recipe is entirely customizable and easy to follow at home.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 15 mins
Servings: 6 Bowls
Calories: 588 kcal
Course: Soup
Cuisine: Vietnamese

Ingredients

Aromatics
  • 2 2 medium white or yellow onions halved
  • 20 20 g fresh ginger
Spices
  • 2 2 star anise pods
  • 2 2 tbsp coriander seeds
  • 2 2 pods cardamom cracked open
  • 1 1 tbsp fennel seeds
  • 2 2 cinnamon sticks
  • 1 1 tsp whole cloves
Soup Ingredients
  • 1 1 whole chicken cut in half
  • 16 16 c water
  • 2½ 2½ tbsp salt
  • 2 2 tbsp sugar
  • 2 2 tsp MSG see note
Noodles
  • 16 16 oz dried pho noodles small size noodle
Accoutrements (all optional)
  • bean sprouts I prefer blanched
  • Thai basil
  • Lemon or lime wedges
  • ngò gai (culantro)
  • Sliced Jalapenos
  • hoisin sauce
  • Sriracha

Instructions

Aromatics
    Cup of Yum
  1. 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
  1. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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

  • 3/27/2025: updated missing measurements of: fennel seeds, cardamom, whole cloves.
  • Note: if you don't have MSG (monosodium glutamate) you can substitute 2 tsp msg with 2 tbsp vegetarian seasoning.
  • 2 tbsp vegetarian seasoning.

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 (10%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 178IU (4%) Vitamin C 5mg (6%) Calcium 77mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Bowls

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.