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
Scale
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.
