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Home Vietnamese

Vietnamese Chicken Pho soup (Pho Ga)

By:Nagi
Published:15 May '20Updated:30 Nov '20
341 Comments
Recipe v Video v Dozer v

Chicken Pho (Pho Ga) – the little sister of famous Beef Pho, equally delicious but much easier to make! I call it the Vietnamese version of homemade chicken noodle soup made from scratch. Except – dare I say it – so much more exciting!

Ready to take a virtual trip to Saigon??

Bowl of Chicken Pho - Vietnamese chicken noodle soup

Chicken Pho soup

Chicken Pho – called Pho Ga in Vietnamese – is the chicken version of Beef Pho, Vietnam’s most famous food export.

The magic of Pho is that while the broth looks completely unassuming, it’s actually full of complex-yet-delicate spice infused flavours. That special something-something that makes it unforgettable, and you just can’t stop eating it.

If you’re a Pho fan, you will love this chicken version because it’s easier to make than Beef Pho – no need to hunt down specific bones, just use chicken pieces!

This magical Pho soup broth is made the traditional Vietnamese way, using chicken pieces and infused with spices. Using store bought stock just isn’t the same!

Close up of spoon scooping up broth of Chicken Pho

Chicken Pho Soup broth

We’re making this Chicken Pho from scratch today – no cheating with store bought broth! 

Here’s what you need:

Chicken Pho broth ingredients

  • Chicken – I use chicken thighs for convenience (easier than man handling a whole chicken) but you can use a whole chicken too. Do not sub with breast – we need to use dark meat here, and we need skin to maximise flavour into the broth!

  • Leftover chicken – We use some chicken to top the soup, but you will have leftovers – and it will be infused with lovely flavour! See bottom of post for things to use it for;

  • Spices – cloves, fennel, star anise, coriander (fresh and seeds) and cinnamon – infuse the broth with the distinct Pho fragrance that you know and love so well!

  • Onion and ginger – these are aromatics that are charred first to add a hint of smokiness to the broth. A traditional and mandatory inclusion!

  • Fish sauce – this provides more complexity and depth of flavour than soy sauce, as well as salt in the broth;

  • Sugar – Pho broth is actually a bit sweet. Most people don’t realise it because it’s subtle! But it’s there – and if you don’t use enough sugar, you will notice something lacking in the broth;

Desperately need a speedy version??

I get it! I’ve been there…. so I’ve popped a shortcut version starting with store bought chicken stock in the recipe notes.


Chicken Pho Toppings

Pho is a dish that is the sum of its parts. It wouldn’t be Pho if you didn’t have the toppings – especially fresh herbs, a signature of Vietnamese food!

Ingredients in Chicken Pho - Vietnamese chicken noodle soup

What is Thai Basil?

Thai Basil is the Asian version of standard Italian basil. It has a similar flavour with the addition of a subtle aniseed flavour. Though called Thai Basil, it’s used across South East Asia. It’s used in popular dishes such as Pad Kee Mao (Thai Drunken Noodles), Thai Red Curry and Thai Basil Chicken.

Sold at large grocery stores in Australia, but  normal basil can be substituted in a pinch so don’t stress if you can’t find it!

Can’t get all the herbs?

Don’t worry if you don’t have ALL the herbs. At least 2 of 3, and you still have a near authentic experience. If you can only get one, make it coriander!


How to make Chicken Pho from scratch

Here’s how to make it. Little more than a plonk-and-simmer job!

How to make Chicken Pho - Vietnamese chicken noodle soup

Essentially, there’s 3 steps:

  1. Char onion and ginger – this provides a subtle smokey fragrance to the broth that is a signature feature of Pho. So char them well!

  2. Simmer everything gently for 1.5 hrs to infuse the water with all those incredible broth flavourings; and

  3. Strain, shred chicken, serve with Toppings!

See how clear the soup broth is? Beautiful! (And if only you could smell it…. those spices! It’s intoxicating!)

Chicken Pho broth

Chicken Pho making tips

I really wasn’t exaggerating when I said that Chicken Pho is straightforward. So I don’t actually have many tips to share! But here are a few:

  1. Char well – Burn that onion and ginger well! Burn, baby, burn – you want that flavour in your broth!

  2. Do not use an enamel cast iron pot – the charring may require you to scrub the base, and if you scrub an enamel pot, the enamel will come off and the pot will start rusting;

  3. BIG POT is essential – 6 litres/quarts is ideal. If yours is a bit smaller, that’s ok, you can hold back some of the water and add it as the chicken shrinks / liquid evaporates (water reduces by 25%). Also, water level can be very close to the top because we simmer very gently, so spillage risk is very low;

  4. Simmer GENTLY – this is the key to a clear broth;

  5. Broth slightly on the salty side – the saltiness of the broth dilutes slightly once you ladle it over the noodles (which are cooked separately instead of in the broth). Beansprouts are also a watery vegetable. The combination of both of these means that if the broth tastes just right when it’s on the stove, then it will seem a little under seasoned once served with the noodles etc. So if it seems a bit too salty when the broth is in the pot, then it will be perfect once served! I’ve been very specific with my fish sauce and salt measurements in this recipe; and

  6. Prepare noodles JUST before serving – so they are hot and fresh, and also so they don’t break (rice noodles tend to be prone to breaking if left sitting out for ages).

Close up of Chicken Pho noodles

How to eat Pho the traditional Vietnamese way!

Really, there’s no rules. But if you’d like to eat Pho like a pro (read: traditional Vietnamese way), here’s how it goes down:

  • Arrival – The bowl comes to you with noodles, chicken, broth and scattered with green onions;

  • Take a small sip of the broth by itself, just so you can appreciate its pure, unadulterated perfection;

  • Help yourself to herbs, beansprouts, squeeze of lime, fresh chilli slices. You can add more beansprouts and herbs later as you progress through the bowl;

  • Dollop hoisin and sriracha onto the MEAT (and/or beansprouts).The sauces are not intended to flavour the broth, they are for the meat. In fact, you’ll find some Vietnamese Pho stalls provide little side dishes to put the sauces in so you can dunk the meat in. This makes the flavour quite full-on, so I prefer the alternative of dolloping directly into the bowl – better sauce dispersion. Also, it really is totally fine for some sauce to end up in the broth. Just don’t deliberately squirt directly into the broth and vigorously mix it in (Pho stall owners would look on with horror and be thoroughly insulted if you did that!!😂)

  • Inhale – Lean over the bowl and inhale the incredible smell with all those fresh herbs (I am not kidding!!);

  • Swish your chopsticks in the broth where you plan to attack first, to mix up the lime juice. Don’t deliberately push the chicken with the Hoisin on it into the broth – it’s fine if it happens naturally, but don’t taint the broth deliberately;

  • The perfect bite – use your chopsticks to pick up some noodles with chicken, beansprouts and herbs. Devour, then follow with a slurp of soup using the spoon; and

  • Repeat, until noodles are finished. Then pick up the bowl and drink every last drop of that beautiful broth!

Bowl of Vietnamese Chicken Noodle Soup - Pho Go

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That was a lot more writing than I anticipated….. I hope I didn’t put you off, thinking that it’s an overly complicated recipe because it’s NOT! It does take time, but it’s really just a plonk-and-simmer job.

And it’s certainly easier than Beef Pho which calls for hunting down specific types of recommended beef bones.

I really hope you are inspired to try this Chicken Pho, it’s truly incredible! – Nagi x


Watch how to make it

 

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Chicken Pho - Vietnamese noodle soup

Vietnamese Chicken Pho soup (Pho Ga)

Author: Nagi
Prep: 10 minutes mins
Cook: 1 hour hr 30 minutes mins
Mains, Soup
Vietnamese
5 from 111 votes
Servings4 - 6 people
Tap or hover to scale
Print
Recipe video above. Chicken Pho (Pho Ga) - the little sister of famous Beef Pho, equally delicious but much easier to make! I call it the Vietnamese version of homemade chicken noodle soup made from scratch. Except - dare I say it - so much more exciting!
You won't use all the chicken, but it's infused with lovely flavour so there's loads of uses - see Note 7.

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 (Note 1)
  • 1 small bunch coriander/cilantro (Note 2)
  • 5 star anise pods (was short in photo & video!)
  • 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 (Note 3)
  • 1 small bunch EACH Thai Basil, min, coriander/cilantro (Note 4)
  • 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 (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!

Recipe Notes:

1. 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.
Can't shortcut this with breast or boneless thigh - need to use skin on chicken with bone in so it can withstand the cook time, and also dark meat imparts way more flavour into broth.
2. Coriander/cilantro - small bunch quantity: if you bundled it all up, it should roughly equal 1 1/2 cups. Around 5cm/2" diameter around base, 20cm/8" tall (you can chop most leaves off to use for topping, and use stems plus some leaves for broth)
3. 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. Drain, let dry then use per recipe. If you change water daily, beansprouts will keep for a week using this storage method.
4. Herbs - these 3 herbs are a classic combination for pho. If you have 2 of three, it's still going to seem like an authentic eating experience. If I really had to only pick one, I'd choose either coriander or Thai Basil. Thai Basil can be substituted with normal basil (but not if it's the only herb you're using).
5. Pot - don't use a cast iron pot as the base will be charred and you may need to scrub. Pot should be at least 6 litres/quarts big. If it's smaller, you can hold back some water and add it as the chicken shrinks/water evaporates (been there, done that!)
6. Clear broth - gentle simmer and scooping off scum is the path to a lovely clear broth!
7. Leftover chicken - you won't even use half the chicken for the Pho. Chicken nicely infused with Asian flavours, so use it for things like: fried rice, Chinese Chicken Salad, Vietnamese Noodle Salad, Peanut Noodle Salad, Chinese Corn Soup, or toss it into a Chicken Stir Fry or Stir Fried Noodles.
8. QUICK Pho using store bought chicken stock - follow recipe but make following changes:
  • Do not use thighs, use 500g/1lb chicken breast instead
  • Use 6 cups low sodium chicken stock + 1 cup water (instead of just water)
  • Reduce fish sauce to 3 tsp, use NO salt
  • Char onion & ginger per recipe
  • Put all spices, stock and water in pot with breast. Simmer 10 min until breast cooked, remove and shred
  • Simmer remaining liquid for 30 min with lid open ajar, reduce to 1.5L/1.5Qt. Strain, proceed with recipe (except NO extra salt in broth).
9. Servings - this will make 4 generous size servings (1.5 cups broth per person, makes a dinner size serving for a person with a very good appetite), 5 sensible servings, or 6 lighter servings (good for a light lunch).
10. Storage - make the broth and freeze for 3 months, or refrigerate up to 5 days. Reheat until piping hot. Do not be tempted to scoop off chicken fat that firms up in fridge - it's essential for flavour in broth and mouthfeel!
All toppings and noodles must be made fresh.
11. Nutrition is per serving, assuming 4 generous servings. I've had to make an educated estimate of the calories from the chicken, noting that while we extract the flavour and some of the fat into the broth, most of the chicken recipe is not used in the recipe.

Nutrition Information:

Calories: 501cal (25%)Carbohydrates: 87g (29%)Protein: 20g (40%)Fat: 8g (12%)Saturated Fat: 1g (6%)Cholesterol: 71mg (24%)Sodium: 1486mg (65%)Potassium: 352mg (10%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 18IUVitamin C: 7mg (8%)Calcium: 73mg (7%)Iron: 2mg (11%)
Keywords: chicken pho, chicken pho from scratch, Pho recipe, pho soup
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

On this very wet, cold day, all I can think about is Chicken Pho.

All Dozer can think about is why he isn’t allowed outside to play!

Dozer looking out window on rainy day

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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341 Comments

  1. heebee says

    December 4, 2023 at 12:38 pm

    5 stars
    delicious: eating right now. Thanks for another brilliant recipe.

    Reply
  2. Mary says

    November 26, 2023 at 6:37 am

    If I wanted to use rock sugar instead of table sugar, do you know how much I should use?

    Reply
  3. Twan says

    November 18, 2023 at 9:17 pm

    “Just don’t deliberately squirt directly into the broth and vigorously mix it in”

    Oh this explains so much of the looks I was getting

    Reply
  4. Cynthia says

    November 15, 2023 at 9:43 pm

    I made this yesterday. Absolutely delicious!

    Reply
  5. Joe Blow says

    September 5, 2023 at 2:34 pm

    5 stars
    Fantastic pho!

    Reply
  6. Loi says

    August 24, 2023 at 6:54 pm

    I made the broth in a slow cooker (on high for about 4 hours) and let it sit at low until dinner time. Awesome!

    Reply
  7. Dave says

    August 19, 2023 at 9:53 am

    5 stars
    This was AWESOME!!! So easy with wonderful flavor. THANKS!!

    Reply
  8. J Pars says

    August 11, 2023 at 2:56 am

    5 stars
    DELICIOUS. Even better than buying it at a restaurant. Follow the saltiness tip. It was perfect.

    Reply
  9. Christina Humphrey says

    July 23, 2023 at 1:49 pm

    5 stars
    Only a goog heart can make this good of a soup. THIS is the traditional recipe your craving for. Trust me, way better than any restaurant pho. Thank you Nagi! You have a new favorite fan!

    Reply
  10. Callen says

    July 6, 2023 at 5:27 am

    5 stars
    Excellent dish! But I would like to suggest charring the onion and ginger under the oven broiler on a foil lined baking sheet. (It was a great deal of time and effort to clean my stainless AllClad pan.)

    Reply
  11. Darryl Pottie says

    May 14, 2023 at 8:25 am

    5 stars
    Absolutely fantastic recipe!!! No need to say anything else.

    Reply
  12. Sonia says

    May 4, 2023 at 10:20 pm

    I’m curious, why no garlic ?

    Reply
    • Callum Watt says

      August 26, 2023 at 6:08 pm

      I added granulated garlic with the spices coz we love garlic here and don’t know if it would’ve been better or not without, but we loved it, also added marrow bones for a meatier broth

      Reply
  13. Sheryl Stillman says

    March 27, 2023 at 7:45 am

    5 stars
    Delicious! Super easy and rivals any restaurant Pho. The broth is killer and you can add any meat/veggies you want once cooked.

    Reply
  14. MDS says

    March 1, 2023 at 5:43 am

    The finished product was outstanding! When I finished making the broth I worried it wasn’t quite right, as it seemed a bit oily and less “chickeny” than I’d expected; however, when everything was included, the herbs and lime provided a wonderfully bright enhancement that combined with the hoisin, red peppers (I used Fresno peppers), and Sriracha to make it absolutely delicious with the subtle flavors in the broth being enhanced somehow. I may try the quick version next time to see if I have a preference…I’m planning to use the leftover chicken to make Nagi’s Chinese corn soup with chicken…

    Reply
    • MDS says

      March 6, 2023 at 8:25 am

      5 stars
      Update to prior post…Have now made the quick version listed in the notes and we like it even better than the from-scratch version. The spices in the broth all come through beautifully still; but for us the broth has a cleaner, lighter, and slightly more “chickeny” taste (and is faster/easier). And then when everything is combined it’s about the same as the base recipe (delicious)…you can’t go wrong with either…

      Reply
  15. Azaelea says

    January 20, 2023 at 1:09 pm

    5 stars
    Nagi, Your recipes are the best!
    I wanted to make a chicken pho and the 1st place I went looking is your site.
    And as per usual I didn’t have to look any further because you had the ultimate authentic recipe that made a fabulous soup. Thank you!

    Reply
  16. Josh says

    January 16, 2023 at 4:03 am

    5 stars
    Amazing Recipe this is a new family favourite. 1 question though when adding the water should ths water be cold or hot? Thanks

    Reply
  17. Frederik says

    December 11, 2022 at 2:33 am

    5 stars
    I have been to Vietnam once, this recipe gives you a very authentic result. My girlfriend also likes the soup. The cilantro, chili, spring onion and lime are very important. I used chinese 5 spices mix as a cheaper substitute for the fancy fresh spices. I used whole chicken quarters for this and I replaced the fish sauce for squid sauce. I did not use the basil and mint however they might be an interesting adition. I would like to know if your chicken skin also comes out so brown when you take it out of the pot like it is shown in the video.
    To conclude, we liked this soup as a main dish, i think it tastes very authentic and I would like to cook this occasionaly as a nice addition to my recipe library.

    Reply
  18. Cleo says

    December 6, 2022 at 11:42 pm

    Hi Nagi, I love your recipes and am very excited to try this one too! Just wondering if it’s possible to only use chicken carcasses? I have about four of them that I’ve cut the normal cuts off and am left with the ribcage basically and was wanting to make into a soup so that the remaining meat on them can just boil off the bone. Would this be possible in this recipe?

    Reply
  19. Kacie Yakimowicz says

    November 21, 2022 at 2:32 pm

    5 stars
    I recently visited Vietnam and wanted to learn to make pho when I came back ! This recipe was fantastic !! Will definitely try others from this site

    Reply
  20. Latoyia says

    November 3, 2022 at 3:37 pm

    5 stars
    You are wonderful! Thank you. I’ve been craving Pho with the weather cooling, still deciding which local pho restaurants I like best, had never made it before, but decided to try. This is one of the best recipe layouts I’ve seen! Ingredients, recipe, tips, video, alternate options, links to related meals to use the leftovers! I made the recipe. I did make some alterations for my needs and items I had on hand (eg added shitake mushrooms, used slightly roasted chicken, yet finished boiling in the stock as noted in the quick version) So TASTY! I couldn’t find the recipe video on Instagram to tag you, but am follower now and will share your info.

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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