Pho Ga is the classic Vietnamese chicken noodle soup, renowned for its aromatic, clear broth, tender chicken, and silky rice noodles. This soup is a perfect balance of flavors—savory, slightly sweet, fragrant with star anise and cinnamon, and brightened with fresh herbs.

Pho Ga is a comforting and nourishing dish, traditionally eaten for breakfast in Vietnam but now enjoyed any time of day around the world. The broth simmers slowly with aromatics and spices to develop deep, layered flavor, while the toppings—bean sprouts, basil, cilantro, lime, and chili—add freshness and texture.

Why I Love This Recipe

I love this recipe because it combines simplicity with depth of flavor. The slow-simmered broth has a clean yet aromatic taste that feels both soothing and invigorating.

Each bowl is hearty, warming, and layered with freshness from herbs and lime. It’s light yet satisfying, perfect for cozy meals or when you’re craving something healthy yet indulgent.

Why It’s a Must-Try Dish

• Tender chicken: Slow-cooked, juicy, and flavorful.
• Fresh and aromatic: Herbs, lime, and chili brighten each bowl.
• Versatile and comforting: Can be enjoyed for breakfast, lunch, or dinner.
• Customizable: Adjust spice, protein, and toppings.
• Authentic Vietnamese flavor: Experience the essence of Pho at home.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Servings: 4
• Calories: ~350 kcal per serving
• Course: Soup / Main
• Cuisine: Vietnamese

Ingredients

For the Broth:

• 1 whole chicken (about 3–4 lbs) or 4 bone-in chicken breasts
• 2 large onions, halved
• 4-inch piece ginger, sliced in half lengthwise
• 3–4 star anise pods
• 2 cinnamon sticks
• 4 cloves
• 1 tablespoon coriander seeds
• 2 tablespoons fish sauce
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon sugar
• 12 cups water

For the Noodles and Toppings:

• 8 oz rice noodles (pho noodles)
• 1 cup bean sprouts
• ½ cup fresh Thai basil
• ½ cup cilantro, chopped
• 2 green onions, chopped
• 1–2 limes, cut into wedges
• 1–2 fresh chilies, sliced
• Hoisin sauce (optional)
• Sriracha or chili sauce (optional)

Cooking Directions

Step 1: Roast Aromatics

1. Char onion halves and ginger slices directly over a flame or in a dry skillet until slightly blackened. This brings out the smoky depth in the broth.

Step 2: Simmer the Broth

1. In a large pot, combine chicken, charred onions, ginger, star anise, cinnamon sticks, cloves, coriander seeds, fish sauce, salt, and sugar.
2. Add 12 cups of water and bring to a boil.
3. Reduce heat and simmer for 45–60 minutes, skimming any foam that rises to the surface.

Step 3: Strain and Shred

1. Remove the chicken and set aside to cool slightly.
2. Strain the broth through a fine-mesh sieve to remove solids and spices.
3. Shred the chicken into bite-sized pieces, discarding bones and skin if desired.

Step 4: Prepare Noodles

1. Cook rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking.

Step 5: Assemble the Pho

1. Divide cooked noodles among bowls.
2. Top with shredded chicken.
3. Ladle hot broth over noodles and chicken.

Step 6: Add Fresh Herbs and Serve

1. Garnish with bean sprouts, Thai basil, cilantro, green onions, lime wedges, and sliced chilies.
2. Offer hoisin sauce and Sriracha on the side for individual seasoning.

Step-by-Step Preparation Method (Summary)

1. Char onion and ginger for depth.
2. Simmer chicken with spices, aromatics, and seasonings to make broth.
3. Strain broth and shred chicken.
4. Cook rice noodles and prepare toppings.
5. Assemble bowls with noodles, chicken, and hot broth.
6. Garnish with herbs, lime, and optional sauces.

How to Serve

• Serve hot in individual bowls.
• Allow each person to customize with fresh herbs, lime juice, and sauces.
• Pair with Vietnamese iced tea or fresh spring rolls for a full meal.

Recipe Tips

• Skim foam and impurities for a clear broth.
• Use bone-in chicken for more flavor.
• Char aromatics to enhance depth and smokiness.
• Do not overcook rice noodles; they should be tender but slightly chewy.
• Adjust fish sauce, salt, and lime for balance.

Variations

1. Beef Pho (Pho Bo): Substitute chicken with beef bones and thinly sliced beef.
2. Vegetarian Pho: Use vegetable broth and tofu instead of chicken.
3. Spicy Pho: Add sliced fresh chili or chili oil for heat.
4. Seafood Pho: Use shrimp or white fish fillets instead of chicken.
5. Herb Variations: Add mint, sawtooth coriander, or lime basil for unique aroma.

Freezing and Storage

• Refrigeration: Store broth separately from noodles for up to 3 days.
• Freezing: Broth can be frozen for up to 2 months. Freeze chicken separately if desired.
• Reheating: Reheat broth gently on the stove; add noodles and chicken just before serving.

Special Equipment Needed

• Large soup pot
• Fine-mesh sieve
• Wooden spoon or ladle
• Knife and cutting board
• Bowls for serving

FAQ

Q: Can I use pre-cooked chicken?
A: Yes, but the broth will be less rich. Simmer the broth with bones for best flavor.

Q: Can I make pho ahead of time?
A: Prepare broth in advance; store noodles and toppings separately. Assemble when ready to serve.

Q: Can I use dried rice noodles?
A: Yes, soak or boil according to package instructions before serving.

Q: Can I make it spicy?
A: Add fresh chili, chili oil, or Sriracha to taste.

Q: Can I freeze the whole soup?
A: Freeze broth only; cooked noodles may become mushy. Add fresh noodles when reheating.

Conclusion

Vietnamese Chicken Pho with Rice Noodles is a delicate yet flavorful soup that combines aromatic broth, tender chicken, and fresh herbs in every bite. Easy to make yet impressively authentic, this soup brings the comforting and aromatic flavors of Vietnam right into your kitchen. Perfect for family meals, entertaining, or whenever you need a soothing and nourishing bowl of goodness.