Vietnamese Chicken Pho soup (Pho Ga)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Servings
4 - 6 people
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Calories
501 kcal
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Course
Main Course, Soup
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Cuisine
Vietnamese
Vietnamese Chicken Pho soup (Pho Ga)
Description
Vietnamese Chicken Pho soup (Pho Ga) is built on a slow-simmered chicken broth with aromatic spices including star anise, cinnamon sticks, cloves, and coriander and fennel seeds. The initial step of charring onions and ginger in oil intensifies the broth’s flavor. Skin-on, bone-in chicken thighs simmer in this broth, imparting richness and depth. After simmering, the chicken is removed and shredded, while the broth is strained and seasoned with salt, fish sauce, and sugar to balance flavors.
The soup is traditionally served by assembling rice noodles and shredded chicken in bowls topped with green onions, fresh herbs like Thai basil and cilantro, bean sprouts, lime wedges, hoisin sauce, and optional sliced chilies or sriracha. Each diner adjusts these to taste, creating a fresh and layered eating experience. The broth is clear and savory, contrasting with the fresh and spicy toppings.
This recipe includes tips on selecting the chicken cut to maximize broth richness and notes on storing the broth. Fresh preparation of toppings and noodles ensures authentic textural contrasts and flavor vibrancy. Leftover chicken can be repurposed into other dishes.
Ingredients
Charred aromatics:
- 1 tbsp neutral cooking oil vegetable or canola (or other plain oil, generic cooking oil
- 2 onion halved (skin on fine
- 5cm/ 2" ginger sliced 0.75cm / 1/3" thick (unpeeled, piece
Pho Soup Broth:
- 2 litres / 2 quarts water
- 1.5 kg / 3 lb chicken thigh Note 1, bone in skin on
- 1 Coriander Note 2, cilantro
- 5 star anise was short in photo & video!, 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 rice noodles thin flat (or 600g fresh, dried
- 2 green onion finely sliced, stems
Toppings - help yourself
- 3 cups bean sprout Note 3
- 1 small bunch Thai basil Note 4, min
- 1 small bunch Coriander Note 4, min
- 2 lime cut into 4 wedges
- hoisin sauce
- sriracha
- red chilies , finely sliced (optional)
Instructions
BROTH:
- Char onion & ginger - Heat oil in a 6 litre / 6 quart pot (Note 5) over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.
- 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 (Note 6).
- Simmer gently 1.5 hours. Scoop off scum (dirty foam) that rises to 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)
ASSEMBLING:
- Place Toppings out on the table.
- 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
- Use skin-on, bone-in chicken thighs or a whole chicken to develop a rich, flavorful broth.
- Char the onion and ginger before simmering to enhance the broth depth.
- Fresh herbs—cilantro, Thai basil—and bean sprouts provide essential freshness and textural contrast.
- Store leftover broth refrigerated up to 5 days or freeze for 3 months; reheat until very hot before serving.
- Leftover shredded chicken can be used in salads, fried rice, or noodle dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501cal | 25% |
| Carbohydrates | 87g | 29% |
| Protein | 20g | 40% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 71mg | 24% |
| Sodium | 1486mg | 62% |
| Potassium | 352mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 7mg | 8% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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