If you’ve ever craved a bowl of soul-soothing warmth that’s packed with vibrant herbs and delicate flavors, then this Vietnamese Chicken Pho Soup (Pho Ga) Recipe is exactly what your kitchen needs. Pho Ga is a beautifully aromatic chicken noodle soup where a clear, fragrant broth meets tender chicken thighs, silky rice noodles, and a bounty of fresh, crunchy garnishes. Every spoonful bursts with complexity yet feels soothingly simple, making it the perfect dish to share on a cozy evening or whenever you want to impress friends with a taste of Vietnam.
Ingredients You’ll Need
Gathering your ingredients for this Vietnamese Chicken Pho Soup (Pho Ga) Recipe is surprisingly straightforward, but every item plays an essential role in layering the soup’s rich flavor and inviting aroma. From the fragrant spices to the fresh herbs and crunchy vegetables, you’ll find each element adds a unique texture, color, or flavor note.
- Oil: Use a neutral oil like vegetable or canola to gently char the aromatics and bring out deeper flavors.
- Onions: Halved with skin on, they add sweetness and body to the broth when charred.
- Ginger: Sliced and left unpeeled to infuse a warm, zesty brightness into the soup.
- Water: The base of the broth, allowing all flavors to meld perfectly.
- Chicken Thighs: Bone-in and skin-on for maximum flavor and tender meat.
- Coriander/Cilantro: Fresh bunches for broth infusing and garnishing to add herbal freshness.
- Star Anise Pods: Essential for that signature licorice-like aroma true to pho.
- Cinnamon Stick: Adds warm spice notes that balance the broth beautifully.
- Cloves: Small but mighty, these power spices elevate the broth’s complexity.
- Fennel Seeds: Round out the spiced profile with a sweet, slightly anise undertone.
- Coriander Seeds: Contribute a citrusy, slightly nutty flavor to the broth.
- Fish Sauce: A cornerstone of Vietnamese cooking, delivering deep umami and saltiness.
- White Sugar: Balances savory elements with just a touch of sweetness.
- Salt: Adjusts seasoning for perfect balance.
- Dried Rice Noodles: Thin flat ones work best to soak up the broth and remain tender.
- Green Onion Stems: Finely sliced for fresh, sharp flavor and color splash.
- Bean Sprouts: Add refreshing crunch and lightness to every bite.
- Thai Basil, Mint, Cilantro: A trio of herbs that elevate pho into a fragrant herbaceous extravaganza.
- Limes: Cut into wedges to brighten the soup with a zesty kick.
- Hoisin Sauce: Sweet and pungent, perfect for drizzling or dipping.
- Sriracha: Spicy heat enhancer for those who like a little kick in their soup.
- Red Chillies (optional): Thinly sliced for extra fire and vibrant color.
How to Make Vietnamese Chicken Pho Soup (Pho Ga) Recipe
Step 1: Prepare the Aromatics
Start by heating your oil in a large pot and charring the onions and ginger until they develop a lovely toasted aroma and deep color. This step unlocks a sweet, smoky depth that is absolutely critical for the broth’s bouquet. The skins on the onions and ginger contribute valuable color and taste, so no peeling here!
Step 2: Toast the Spices
In a dry skillet, toast the star anise, cinnamon stick, cloves, fennel seeds, and coriander seeds until fragrant and slightly sizzling. This awakens their essential oils which will transform the broth from simple to spectacular.
Step 3: Build the Broth
Add the charred aromatics, toasted spices, water, and chicken thighs to your pot. Bring it all to a gentle simmer and skim off any foam or impurities that rise to the surface to keep your broth crystal clear. Let the soup cook slowly for about 90 minutes, allowing the chicken to become tender and the flavors to fully infuse.
Step 4: Season the Broth
Stir in fish sauce, sugar, and salt carefully, tasting as you go. This delicate balance of salty and sweet brilliance gives pho ga its unmistakable savory charm — you want a broth that sings with layered complexity but never overwhelms.
Step 5: Cook the Noodles and Prepare Garnishes
While the broth simmers, soak or briefly boil your dried rice noodles until tender but still springy (al dente). Wash and trim your fresh herbs, slice green onions and chillies, and rinse bean sprouts to get everything ready for assembling your perfect bowl.
Step 6: Assemble and Serve
Remove the chicken thighs from the broth, shred or slice the meat carefully. Place a handful of noodles in each deep bowl, top with the shredded chicken, and ladle steaming broth over the top. Serve immediately with plates of garnishes and sauces so everyone can customize their pho experience just how they love it.
How to Serve Vietnamese Chicken Pho Soup (Pho Ga) Recipe
Garnishes
The magic of pho ga shines brightest in the garnishes. A generous scattering of fresh bean sprouts, Thai basil, mint, extra coriander, and thinly sliced green onions bring crunch, herbal brightness, and vibrant color. Don’t forget fresh lime wedges for squeezing and a drizzle of hoisin sauce or sriracha to add sweet or spicy fire. Each spoonful transforms as you mix and match these toppings — truly pho is a personal experience.
Side Dishes
While the soup is hearty, pairing it with light, crisp sides like Vietnamese spring rolls or a simple cucumber salad can wonderfully complement the meal. These sides add contrast in texture and freshness that keep your palate excited throughout the feast.
Creative Ways to Present
For a fun twist, serve the garnishes on a platter alongside the broth and noodles buffet-style, letting your guests craft their bowls piece by piece. Another idea is to offer mini bowls of each spice or herb, letting everyone experiment and discover their ideal flavor combinations, turning dinner into an interactive adventure!
Make Ahead and Storage
Storing Leftovers
Leftover broth can be stored in an airtight container in the refrigerator for up to 3 days, while cooked chicken and noodles should be kept separately to preserve texture and freshness. This way, reheating is a breeze, and your pho ga stays delicious without becoming soggy.
Freezing
This soup freezes beautifully. Freeze the broth alone in freezer-safe containers and thaw it gently in the fridge before reheating. Fresh herbs and noodles don’t freeze well, so add those fresh when serving after thawing.
Reheating
When reheating, warm the broth separately in a pot until just simmering and add the chicken and noodles to your bowl fresh before ladling over the hot soup. This keeps the noodles tender and the flavors vibrant, guaranteeing your leftover pho ga tastes just as good the next day.
FAQs
Can I use chicken breasts instead of thighs in this Vietnamese Chicken Pho Soup (Pho Ga) Recipe?
Yes, you can use chicken breasts if you prefer leaner meat, but thighs offer more flavor and stay moist during the longer simmering process, making them ideal for pho ga.
Where can I find the special spices like star anise and cinnamon sticks?
Most Asian grocery stores carry these spices. You can also find them online in well-stocked spice shops. Investing in good quality spices really elevates the soup.
Do I have to char the onions and ginger?
Charring aromatics is traditional and adds a lovely smoky sweetness to the broth. If you’re short on time, you can skip this step, but you’ll miss some flavor depth.
Can I prepare this soup in a slow cooker?
Absolutely! After toasting the spices and charring aromatics, add everything to a slow cooker and cook on low for 6-8 hours. Just shred the chicken at the end and season to taste.
How do I make the broth clear like in restaurants?
Skimming foam and impurities diligently during simmering and not boiling the broth vigorously helps keep it crystal clear. Straining the broth before serving also does wonders.
Final Thoughts
This Vietnamese Chicken Pho Soup (Pho Ga) Recipe is more than just a soup; it’s a heartwarming culinary embrace. Its fragrant broth, tender chicken, and fresh herbs make every bite feel like a celebration of flavor and comfort. I can’t wait for you to try it and share the joy it brings to your table — trust me, once you taste this beautiful bowl of pho, you’ll be hooked for life!
Print
Vietnamese Chicken Pho Soup (Pho Ga) Recipe
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 100 minutes
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Description
Vietnamese Chicken Pho (Pho Ga) is a fragrant and comforting noodle soup featuring a clear, aromatic chicken broth simmered with spices like star anise, cinnamon, and cloves. Served with tender chicken thighs, rice noodles, and fresh herbs such as cilantro, Thai basil, and bean sprouts, this traditional Vietnamese dish is flavorful and satisfying. Garnished with lime wedges, hoisin sauce, and sriracha, Pho Ga offers a perfect balance of sweet, savory, and spicy notes.
Ingredients
For the Broth
- 1 tbsp oil (vegetable or canola)
- 2 onions, halved (skin on)
- 5cm / 2″ piece of ginger, sliced 0.75cm / 1/3″ thick (unpeeled)
- 2 litres / 2 quarts water
- 1.5 kg / 3 lb chicken thighs, bone-in, skin on
- 5 star anise pods
- 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)
For the Noodles and Garnishes
- 360g / 13 oz dried rice noodles, thin flat (or 600g fresh)
- 2 green onion stems, finely sliced
- 3 cups bean sprouts
- 1 small bunch each of Thai basil, mint, coriander/cilantro
- 2 limes, cut into 4 wedges
- Hoisin sauce (to taste)
- Sriracha (to taste)
- Red chilies, finely sliced (optional)
Instructions
- Prepare the Broth: Heat the oil in a large pot over medium heat. Add the halved onions and sliced ginger (with skins on) and cook until they are slightly charred and fragrant, about 5-7 minutes. This helps develop a deep, rich flavor in the broth.
- Toast the Spices: In a dry skillet, toast star anise, cinnamon stick, cloves, fennel seeds, and coriander seeds over medium heat until fragrant (about 2-3 minutes). Then add the toasted spices to the pot with the onions and ginger.
- Add Chicken and Water: Add the chicken thighs, water, fish sauce, sugar, and salt to the pot. Bring to a boil, then reduce heat and simmer gently for about 90 minutes. Occasionally skim off any foam or impurities that rise to the surface to keep the broth clear and clean-tasting.
- Cook the Noodles: While the broth simmers, prepare the rice noodles according to package instructions. Usually, dried noodles should be soaked or briefly boiled until tender but still chewy. Drain and set aside.
- Strain the Broth and Shred Chicken: Remove the chicken thighs from the broth and set aside to cool slightly. Strain the broth through a fine sieve to remove solids and spices, returning the clear broth to the pot. Once cool enough to handle, shred the chicken meat, discarding bones and skin if desired.
- Assemble the Pho: Divide the cooked noodles among serving bowls. Top with shredded chicken, sliced green onions, bean sprouts, Thai basil, mint, and coriander. Pour the hot broth over the top. Serve with lime wedges, hoisin sauce, sriracha, and sliced red chilies on the side to customize flavors.
Notes
- Note 1: Bone-in, skin-on chicken thighs contribute to a richer, more flavorful broth compared to breast meat.
- Note 2: Fresh coriander (cilantro) adds a bright, herbal note — be sure to rinse well to remove grit.
- Note 3: Bean sprouts add crunch and freshness; rinse thoroughly before serving.
- Note 4: Typical pho herb garnishes include Thai basil, mint, and extra coriander for authentic flavor.
