Vietnamese Chicken Pho Soup (Phở Gà)

Vietnamese Chicken Pho, or Phở Gà, is a soothing noodle soup made with a fragrant, clear chicken broth, tender shredded chicken, rice noodles, and fresh herbs. It’s the lighter, quicker cousin of traditional beef pho, yet just as aromatic and satisfying.

Why You’ll Love This Recipe

• Lighter than beef pho but equally flavorful
• Uses easy-to-find ingredients
• Comforting and perfect for cold days
• Customizable with your favorite garnishes
• Can be made in under an hour
• Kid-friendly and great for family meals
• Great for meal prep and freezing
• Naturally gluten-free
• Offers a taste of authentic Vietnamese cuisine
• Elegant enough for dinner parties yet simple enough for weeknights

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Whole chicken or chicken thighs
• Rice noodles (pho noodles)
• Yellow onion
• Fresh ginger
• Star anise
• Cinnamon stick
• Cloves
• Coriander seeds
• Fish sauce
• Rock sugar or regular sugar
• Salt
• Fresh herbs: cilantro, Thai basil, mint
• Green onions
• Bean sprouts
• Lime wedges
• Sliced chilies

Directions

1. Char the onion and ginger until slightly blackened.
2. Toast the spices (star anise, cinnamon, cloves, coriander seeds) in a dry pan.
3. In a large pot, combine chicken, charred aromatics, toasted spices, and water. Bring to a boil, then simmer.
4. Skim any foam or impurities from the top to keep the broth clear.
5. Simmer for 1.5 to 2 hours, or until chicken is cooked and broth is flavorful.
6. Remove chicken, shred the meat, and discard bones.
7. Strain the broth and season with fish sauce, sugar, and salt.
8. Prepare noodles according to package instructions.
9. Assemble bowls with noodles, shredded chicken, hot broth, and fresh garnishes.

Servings and timing

• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 1.5 to 2 hours
• Total Time: About 2 hours

Variations

• Use turkey or duck instead of chicken
• Add mushrooms or tofu for a vegetarian version
• Use a pressure cooker for faster cooking
• Add a dash of hoisin or sriracha for flavor kicks
• Use pre-made pho spice bags for convenience

Storage/reheating

• Store broth and noodles separately in the fridge for up to 4 days
• Reheat broth on the stove until hot; soak or reheat noodles briefly
• Freeze broth for up to 3 months
• Avoid freezing noodles and fresh herbs

FAQs

What’s the difference between pho ga and pho bo?

Pho ga is made with chicken, while pho bo uses beef and beef bones for the broth.

Can I make this in a slow cooker?

Yes, cook on low for 6–8 hours or on high for 3–4 hours.

Do I need to roast the aromatics?

Yes, roasting the onion and ginger enhances the broth’s depth and aroma.

Can I use store-bought chicken broth?

You can, but homemade broth has a richer, more authentic flavor.

How do I keep the broth clear?

Skim off foam and avoid boiling vigorously—simmer gently.

What kind of noodles are used in pho?

Flat rice noodles, usually labeled as “pho noodles” or “banh pho”.

Can I make this ahead of time?

Yes, the broth can be made and stored for several days or frozen.

What herbs are best for garnishing pho?

Thai basil, cilantro, mint, and green onion are most common.

Is fish sauce necessary?

Yes, it provides essential umami and saltiness—substitute with soy sauce only if necessary.

What toppings can I add to pho ga?

Lime wedges, bean sprouts, sliced chilies, and hoisin or sriracha sauces.

Conclusion

Vietnamese Chicken Pho is a light yet flavorful noodle soup that brings the comfort of home cooking and the elegance of Vietnamese cuisine together in one bowl. It’s adaptable, nourishing, and perfect for both everyday meals and special occasions.

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