If you have never tried a soul-soothing broth that’s both fragrant and comforting, this Vietnamese Chicken Pho Soup (Pho Ga) Recipe will quickly become a go-to favorite. Bursting with aromatic spices like star anise and cinnamon, tender chicken thighs, and fresh herbs, this dish offers a harmonious balance of flavors and textures in every slurp. Pho ga is not just soup; it’s an experience that warms your heart and invites you to savor every ingredient. Whether it’s a chilly evening or a casual family dinner, this recipe delivers an authentic taste of Vietnam right in your kitchen.
Ingredients You’ll Need
The magic of Vietnamese Chicken Pho Soup starts with simple, essential ingredients that build up layers of flavor, aroma, and texture. Each component plays a vital role, from the fragrant spices that perfume the broth to the fresh herbs that add brightness and color at the end.
- 1 tbsp oil: A neutral oil like vegetable or canola helps char onions and ginger to unlock deep, caramelized flavors.
- 2 onions, halved (skin on): The skins add beautiful color and richness to your broth while the caramelized flesh adds sweetness.
- 5cm/2″ piece of ginger, sliced (unpeeled): Adds a fresh, spicy warmth and depth when lightly charred.
- 2 litres/2 quarts water: The perfect base to build a clear, flavorful broth.
- 1.5 kg/3 lb chicken thighs, bone in skin on: Provides juicy, tender meat and a rich, hearty stock from the bones.
- 1 small bunch coriander/cilantro: Fresh coriander stems and leaves lift the flavors and add herbal brightness.
- 5 star anise pods: Impart a subtle licorice aroma that is signature to pho broth.
- 1 cinnamon stick: Adds a sweet-spicy depth that gently infuses the broth.
- 4 cloves: Their warm, aromatic notes deepen the complexity of the broth.
- 2 tsp fennel seeds: Provide a mild aniseed flavor that complements the other spices.
- 2 tsp coriander seeds: Toasted and cracked for a fragrant, nutty undertone.
- 8 tsp fish sauce: The umami powerhouse that makes the broth unmistakably Vietnamese.
- 6 tsp white sugar: Balances the savory and sour with a hint of sweetness.
- 3/4 tsp salt: Enhances all other flavors evenly without overpowering.
- 360g/13 oz dried rice noodles, thin flat (or 600g fresh): Soft and slippery noodles soak up the broth perfectly.
- 2 green onion stems, finely sliced: Adds mild, fresh onion flavor and color as a garnish.
- 3 cups bean sprouts: Crunchy and refreshing textural contrast to the silky soup.
- 1 small bunch EACH Thai basil, mint, coriander/cilantro: Classic pho herbs bring explosive fragrance and freshness.
- 2 limes, cut into 4 wedges: Their juice brightens and balances the rich broth just before eating.
- Hoisin sauce: Sweet and tangy condiment for personalized flavor layering.
- Sriracha: Spicy kick for those who like it hot.
- Red chilies, finely sliced (optional): Fresh heat and color to elevate the soup experience.
How to Make Vietnamese Chicken Pho Soup (Pho Ga) Recipe
Step 1: Preparing the Aromatics and Broth
Start by heating the oil in a large pot, then add the halved onions and sliced ginger skin-on, charring them well on all sides. This step is crucial as it unlocks smoky, sweet base notes for the broth. Next, add the water and bring it to a boil. Once boiling, reduce to a simmer and add the whole chicken thighs. Let them cook gently to extract maximum flavor while keeping the meat tender.
Step 2: Spicing it Up
While the chicken simmers, toast star anise, cinnamon stick, cloves, fennel seeds, and coriander seeds in a dry pan until fragrant. Add these spices to the simmering broth along with the coriander bunch, ensuring the flavors meld together in the next hour and a half. This slow simmering is what gifts the soup its beautiful aroma and clear, richly layered taste.
Step 3: Seasoning Perfection
After removing the chicken for shredding, season the broth with fish sauce, sugar, and salt. These ingredients balance savory, sweet, and salty notes precisely, resulting in a broth that tastes vibrant yet comforting. Skim off any impurities for a clean presentation that is typical of Vietnamese pho.
Step 4: Assembling the Soup
Cook your dried rice noodles according to package instructions until tender but still slightly chewy. Place noodles in bowls, top with shredded chicken, then ladle steaming hot broth over. Garnish with sliced green onions and prepare for the final touches with fresh herbs and condiments on the side.
How to Serve Vietnamese Chicken Pho Soup (Pho Ga) Recipe
Garnishes
Take advantage of the fresh Thai basil, mint, and coriander by adding sprigs directly to the bowl. The aromatic herbs enhance every spoonful with freshness and a burst of flavor. Don’t forget to offer lime wedges for squeezing, and a small dish of hoisin sauce and sriracha for personalized seasoning—these help each diner bring the soup exactly to their liking.
Side Dishes
Traditionally, pho is enjoyed with light, crisp sides like fresh bean sprouts and sometimes lime-marinated cucumbers or pickled vegetables. These provide a palate-cleansing contrast to the warm, bold broth. A small plate of fresh herbs alongside the soup encourages layering flavors bite by bite for a full sensory experience.
Creative Ways to Present
Make your pho bowl a colorful masterpiece: arrange herbs, sprouts, and even thinly sliced red chilies artistically on top. For gatherings, serve broth in a large communal pot with individual bowls for assembling, encouraging sharing and creating an interactive dining experience. Another fun idea is to offer a “pho bar” with garnishes displayed beautifully so guests can customize their bowls.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover broth and chicken separately into airtight containers. Store in the refrigerator for up to 3 days. Keep cooked noodles separate to avoid them getting soggy. This makes reheating a breeze and keeps textures just right.
Freezing
This Vietnamese Chicken Pho Soup freezes very well. Pour broth into freezer-safe containers or bags and freeze for up to 3 months. Freeze shredded chicken separately if you have room. Defrost in the fridge overnight before reheating to maintain the integrity of flavors and ingredients.
Reheating
Reheat the broth gently over low to medium heat to avoid boiling off delicate spices. Add the shredded chicken just to warm through. Cook fresh rice noodles separately or briefly in boiling water, then assemble your soup bowl just before serving to retain that restaurant-fresh taste.
FAQs
Can I use chicken breast instead of thighs for this pho ga recipe?
Yes, you can use chicken breast for a leaner option, but thighs provide more flavor and remain tender when simmered for a long time. If using breasts, add them later in the cooking process to prevent drying out.
Is it necessary to char the onions and ginger?
Charred onions and ginger add a subtle smoky sweetness and depth to the broth that’s key to authentic pho flavor. Skipping this step means missing out on some of those signature notes, so it’s worth the little extra effort.
Can I prepare Vietnamese Chicken Pho Soup (Pho Ga) Recipe in advance?
Absolutely! The broth often tastes even better the next day as the flavors meld. Prepare the broth and chicken ahead, then assemble with fresh noodles and garnishes when you’re ready to eat.
What’s the best kind of noodles to use?
Thin, flat dried rice noodles are traditional and soak up the broth beautifully. Fresh rice noodles work well too but watch your cooking time closely to avoid them becoming mushy.
How spicy is pho ga traditionally?
Vietnamese Chicken Pho Soup is typically mild, allowing the aromatic broth and fresh herbs to shine. Spice is usually added at the table with sliced chilies and sriracha, enabling each person to customize the heat level to their liking.
Final Thoughts
This Vietnamese Chicken Pho Soup (Pho Ga) Recipe is a wonderful journey into Vietnamese cuisine that feels like a warm hug on chilly days and a refreshing meal any time of year. Its balance of fragrant spices, tender chicken, and fresh herbs never fails to impress. If you’ve been on the fence about making pho at home, this recipe is your perfect place to start. Dive in, savor every spoonful, and don’t forget to share it with loved ones who will appreciate its heartwarming goodness as much as you do.
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, comforting noodle soup featuring a rich chicken broth infused with star anise, cinnamon, and spices. Served with tender chicken thighs, rice noodles, fresh herbs, and traditional garnishes like lime wedges, bean sprouts, and chili, this classic dish is perfect for a wholesome and flavorful meal.
Ingredients
Broth Ingredients
- 1 tbsp vegetable or canola oil
- 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)
Noodle 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 Thai basil, mint, coriander/cilantro
- 2 limes, cut into 4 wedges each
- Hoisin sauce, to serve
- Sriracha, to serve
- Red chillies, finely sliced (optional)
Instructions
- Prepare the broth: Heat the oil in a large pot over medium heat. Add the halved onions and sliced ginger, cooking until they are slightly charred to release their flavors, about 5-7 minutes. This step deepens the broth’s aromatic base.
- Toast the spices: In a dry skillet, toast the star anise, cinnamon stick, cloves, fennel seeds, and coriander seeds for 2-3 minutes until fragrant. Then add these whole spices to the pot with the onions and ginger.
- Simmer the chicken: Add the chicken thighs and water to the pot. Bring to a boil, then reduce heat and simmer gently for about 90 minutes. Skim off any foam or impurities that form on the surface for a clear broth.
- Season the broth: After simmering, add fish sauce, sugar, and salt. Adjust seasoning according to taste. Remove the chicken thighs from the broth, set aside to cool slightly, and strain the broth to remove solids.
- Prepare the noodles: Soak dried rice noodles in warm water for 20-30 minutes until softened, then cook according to package instructions. Drain and set aside.
- Shred the chicken: Once cool enough to handle, remove skin and bones from the chicken thighs and shred the meat into bite-sized pieces.
- Assemble the pho: Divide the cooked noodles into serving bowls. Top with shredded chicken. Ladle the hot strained broth over the noodles and chicken.
- Add garnishes: Serve with bowls of finely sliced green onions, bean sprouts, fresh Thai basil, mint, coriander leaves, lime wedges, hoisin sauce, sriracha, and sliced red chillies. Diners can customize their pho with these fresh toppings.
Notes
- Note 1: Using bone-in, skin-on chicken thighs adds flavor and richness to the broth.
- Note 2: Fresh coriander (cilantro) is essential for authentic flavor.
- Note 3: Bean sprouts provide crunch and freshness to the final dish.
- Note 4: Thai basil and mint add herbal complexity alongside the coriander.
- For a clearer broth, skim impurities frequently during simmering.
- Char the onion and ginger to enhance the broth’s depth and aroma.
- Adjust fish sauce, sugar, and salt according to your taste preferences for balanced seasoning.
