vietnamese pho chicken recipe

The Best vietnamese pho chicken recipe

I’ve been making Vietnamese pho ga (chicken pho) for years, and it’s one of those recipes that just never gets old. The first time I tried it, I was hooked—light but rich, fragrant but not overpowering, and packed with flavor without being heavy. My kids request it all the time, especially on chilly evenings or when someone’s feeling under the weather. There’s something about the warm broth, tender chicken, and chewy rice noodles that just feels like a hug in a bowl. It’s the kind of meal that works just as well for a quick weeknight dinner as it does for a cozy weekend lunch with friends.

What I love most about this recipe is how adaptable it is. You can keep it simple with just the basics—broth, chicken, noodles, and herbs—or load it up with bean sprouts, lime, jalapeños, and fresh basil for extra brightness. It’s also one of the healthiest meals I make. The broth is light yet nourishing, the chicken is lean protein, and the herbs add vitamins without extra calories. Plus, it’s naturally gluten-free if you use the right noodles, which is a bonus for anyone in the family with dietary restrictions. It’s the kind of dish that makes you feel good while you’re eating it and even better afterward.

Vietnamese Pho Ga (Chicken Pho)

4.5 from 871 votes

A comforting and aromatic Vietnamese chicken noodle soup, Pho Ga is light yet flavorful, featuring tender poached chicken, rice noodles, and a fragrant broth infused with ginger, star anise, and cinnamon. Garnish with fresh herbs and lime for a bright, satisfying meal.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time1 hour

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Broth

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 1 large onion, halved and charred
• 1 3-inch piece of ginger, halved and charred
• 1 cinnamon stick
• 3 star anise pods
• 1 black cardamom pod (optional)
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 tsp salt
• 1 tbsp fish sauce (adjust to taste)
• 1 tbsp rock sugar or brown sugar
• 8 cups water

For the Noodles and Garnishes

• 14 oz dried rice noodles (banh pho)
• 1 cup bean sprouts
• 1 bunch Thai basil
• 1 bunch cilantro
• 1 bunch mint (optional)
• 2 limes, cut into wedges
• 2-3 Thai chilies, thinly sliced (optional)
• 1 small white onion, thinly sliced
• Hoisin sauce (for serving)
• Sriracha or chili garlic sauce (for serving)

👨‍🍳Directions

1. 1 Char the onion and ginger: Heat a dry skillet or grill pan over medium-high heat. Place the halved onion and ginger (cut-side down) in the pan and char for 5-7 minutes until blackened in spots. Set aside.
2. 2 Parboil the chicken: In a large stockpot, add the chicken pieces and cover with 8 cups of water. Bring to a boil, then reduce heat to low and simmer for 5 minutes. Drain and rinse the chicken to remove impurities. Rinse the pot as well.
3. 3 Simmer the broth: Return the chicken to the pot and add 8 cups of fresh water. Bring to a boil, then reduce heat to low. Skim off any foam that rises to the surface. Add the charred onion, ginger, cinnamon stick, star anise, cardamom, coriander seeds, fennel seeds, salt, fish sauce, and sugar. Simmer uncovered for 30-35 minutes, until the chicken is cooked through and the broth is fragrant.
4. 4 Strain the broth: Remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh strainer into a clean pot, discarding the solids. Taste and adjust seasoning with more fish sauce or salt if needed. Keep the broth warm over low heat.
5. 5 Prepare the noodles: Soak the rice noodles in hot water for 15-20 minutes until soft but still slightly firm. Drain and rinse with cold water to stop cooking. Divide the noodles evenly among serving bowls.
6. 6 Shred the chicken: Once cool enough to handle, shred the chicken meat, discarding the skin and bones. Set aside.
7. 7 Assemble the pho: Place a generous portion of shredded chicken on top of the noodles in each bowl. Ladle the hot broth over the chicken and noodles. Garnish with bean sprouts, Thai basil, cilantro, mint, sliced onion, and chilies. Serve with lime wedges, hoisin sauce, and chili sauce on the side.

🔧Equipment

• Large stockpot
• Tongs
• Fine-mesh strainer
• Skillet or grill pan (for charring)
• Cutting board
• Chef’s knife
• Bowls for serving

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 10g💛Saturated Fat: 2.5g❤️Cholesterol: 120mg🧂Sodium: 950mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 38g

📝Notes

Tips: For a clearer broth, avoid boiling the broth vigorously. Simmer gently to prevent cloudiness. You can also use chicken breast for a leaner option, but thighs will yield more flavor. Store leftover broth in the fridge for up to 3 days or freeze for longer storage.

This Vietnamese pho chicken recipe is one of those dishes that just works every time—simple enough for a weeknight dinner but special enough to impress at a family gathering. The warm, fragrant broth and tender chicken make it comforting and satisfying, while the fresh herbs and lime add a bright, balanced finish. Whether you’re feeding a crowd or just looking for a cozy meal, this pho is always a reliable, crowd-pleasing choice.

❓ Frequently Asked Questions About Vietnamese Pho Ga (Chicken Pho)

1. What is the key difference between Vietnamese pho chicken (phở gà) and pho beef (phở bò)?

Pho chicken (phở gà) uses a lighter, clearer broth made from simmering chicken bones, ginger, and aromatics, while pho beef (phở bò) relies on a richer, deeper broth from beef bones and spices like star anise and cinnamon. Pho chicken is often considered milder and more delicate in flavor, with shredded poached chicken as the protein, whereas pho beef features thinly sliced raw beef that cooks in the hot broth.

2. Can I use store-bought chicken broth instead of making it from scratch?

While homemade broth is ideal for authentic flavor, you can use store-bought chicken broth as a shortcut. To enhance it, simmer it with charred ginger, onion, fish sauce, and a pinch of sugar for at least 20–30 minutes. Avoid overly salty or seasoned broths, as they can overpower the delicate balance of pho. For the best results, use low-sodium broth and adjust the seasoning yourself.

3. What are the essential toppings for pho chicken, and can I customize them?

Traditional pho chicken toppings include fresh herbs (Thai basil, cilantro, mint), bean sprouts, lime wedges, sliced chili, and thinly sliced onions. You can also add hoisin sauce or Sriracha for extra flavor. Customization is encouraged—try adding jalapeños, culantro (ngò gai), or even a drizzle of fish sauce. Some people enjoy adding rice noodles or a soft-boiled egg for extra texture.

4. How do I prevent the chicken from becoming dry or tough when poaching?

To keep the chicken tender, poach it gently in simmering (not boiling) water with aromatics like ginger, onion, and a splash of fish sauce. Cook the chicken whole or in large pieces for 15–20 minutes, then let it rest in the broth off the heat for another 10–15 minutes. This ensures even cooking and juiciness. Shred the meat just before serving to retain moisture.

5. Can I make pho chicken ahead of time, and how should I store it?

Yes! The broth can be made 2–3 days ahead and stored in the fridge—skim off any solidified fat before reheating. Cooked chicken can be stored separately for up to 2 days. Reheat the broth gently on the stove (avoid boiling) and assemble the pho with fresh toppings just before serving. Freezing the broth is also possible, but the texture of the noodles may suffer if frozen and reheated.