Fragrant Vietnamese noodle soup with aromatic spiced broth
Chicken Pho (Pho Ga)
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Servings
4
8 cups broth
Difficulty
Medium
Cost
Budget
$
Chicken Pho (Pho Ga)
Fragrant Vietnamese noodle soup with aromatic spiced broth
★4.8(20)
A soul-warming Vietnamese noodle soup with a clear, aromatic chicken broth infused with star anise, cinnamon, and ginger, served over rice noodles with fresh herbs.
15m
Prep Time
60m
Cook Time
75m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Pho is more than soup — it is a ritual. The fragrant broth, perfumed with charred ginger and warm spices, the slippery rice noodles, the mountain of fresh herbs and bean sprouts served alongside — every element plays a role in creating something truly transcendent.
This chicken version (pho ga) is faster than the traditional beef pho but no less flavorful. Charring the ginger and onion brings smoky depth, while whole spices simmered gently in the broth release their essential oils slowly for a complex, clean-tasting soup.
Ingredients
- 2 lbs bone-in chicken pieces (thighs and drumsticks)
- 8 cups water
- 1 large onion, halved
- 4 inch knob ginger, halved lengthwise
- 3 star anise pods
- 1 cinnamon stick
- 3 whole cloves
- 1 tbsp fish sauce, plus more to taste
- 1 tsp sugar
- 8 oz dried rice noodles (banh pho)
- Kosher salt to taste
- Toppings: bean sprouts, Thai basil, cilantro, lime wedges, sliced jalapeno, hoisin sauce, sriracha
Instructions
- 1
Char the onion and ginger directly over a gas flame or under a broiler until blackened on all sides. Rinse off the charred bits.
- 2
Toast star anise, cinnamon stick, and cloves in a dry skillet over medium heat until fragrant, about 2 minutes.
- 3
Place chicken in a large pot with 8 cups water. Bring to a boil, skimming any foam that rises to the surface.
- 4
Add charred onion, ginger, and toasted spices. Reduce heat to a gentle simmer. Cook for 40-45 minutes until the chicken is cooked through.
- 5
Remove chicken and let cool. Shred the meat and discard the bones. Strain the broth through a fine-mesh sieve. Season with fish sauce, sugar, and salt.
- 6
Cook rice noodles according to package directions. Drain and divide among bowls.
- 7
Top noodles with shredded chicken. Ladle hot broth over the top. Serve with a platter of bean sprouts, herbs, lime wedges, and condiments.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Chicken piecesRotisserie chicken and boxed broth
A quick shortcut — simmer the carcass with spices for added flavor.
Rice noodlesZucchini noodles
A low-carb alternative that works well with the aromatic broth.
Fish sauceSoy sauce
Different flavor profile but adds necessary salinity.
Tips & Storage
Pro Tips
The broth should gently simmer, never boil hard — this keeps it clear and clean-tasting.
Fish sauce is the key seasoning. Add it gradually and taste as you go.
Prepare the fresh herb and garnish platter while the broth simmers.
Storage
Refrigerate broth, noodles, and chicken separately for up to 4 days.
Reheating
Reheat broth on the stovetop until boiling. Pour over fresh or reheated noodles and cold chicken — the hot broth warms everything.
Nutrition Facts
Per serving (1 large bowl) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates44g
Fat8g
Fiber1g
Sugar2g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use store-bought broth as a shortcut?
- Yes, enhance good-quality chicken broth with the charred aromatics and spices for a 30-minute version.
- What are the proper noodles for pho?
- Look for flat dried rice noodles labeled banh pho at Asian grocery stores. Medium width is traditional.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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