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
Scale
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.
