Chicken Pho (Pho Ga) – the little sister of famous Beef Pho, equally delicious but much easier to make! I call it the Vietnamese version of homemade chicken noodle soup made from scratch. Except – dare I say it – so much more exciting!
Ready to take a virtual trip to Saigon??
Chicken Pho soup
Chicken Pho – called Pho Ga in Vietnamese – is the chicken version of Beef Pho, Vietnam’s most famous food export.
The magic of Pho is that while the broth looks completely unassuming, it’s actually full of complex-yet-delicate spice infused flavours. That special something-something that makes it unforgettable, and you just can’t stop eating it.
If you’re a Pho fan, you will love this chicken version because it’s easier to make than Beef Pho – no need to hunt down specific bones, just use chicken pieces!
This magical Pho soup broth is made the traditional Vietnamese way, using chicken pieces and infused with spices. Using store bought stock just isn’t the same!
Chicken Pho Soup broth
We’re making this Chicken Pho from scratch today – no cheating with store bought broth!
Here’s what you need:
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Chicken – I use chicken thighs for convenience (easier than man handling a whole chicken) but you can use a whole chicken too. Do not sub with breast – we need to use dark meat here, and we need skin to maximise flavour into the broth!
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Leftover chicken – We use some chicken to top the soup, but you will have leftovers – and it will be infused with lovely flavour! See bottom of post for things to use it for;
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Spices – cloves, fennel, star anise, coriander (fresh and seeds) and cinnamon – infuse the broth with the distinct Pho fragrance that you know and love so well!
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Onion and ginger – these are aromatics that are charred first to add a hint of smokiness to the broth. A traditional and mandatory inclusion!
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Fish sauce – this provides more complexity and depth of flavour than soy sauce, as well as salt in the broth;
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Sugar – Pho broth is actually a bit sweet. Most people don’t realise it because it’s subtle! But it’s there – and if you don’t use enough sugar, you will notice something lacking in the broth;
Desperately need a speedy version??
I get it! I’ve been there…. so I’ve popped a shortcut version starting with store bought chicken stock in the recipe notes.
Chicken Pho Toppings
Pho is a dish that is the sum of its parts. It wouldn’t be Pho if you didn’t have the toppings – especially fresh herbs, a signature of Vietnamese food!
What is Thai Basil?
Thai Basil is the Asian version of standard Italian basil. It has a similar flavour with the addition of a subtle aniseed flavour. Though called Thai Basil, it’s used across South East Asia. It’s used in popular dishes such as Pad Kee Mao (Thai Drunken Noodles), Thai Red Curry and Thai Basil Chicken.
Sold at large grocery stores in Australia, but normal basil can be substituted in a pinch so don’t stress if you can’t find it!
Can’t get all the herbs?
Don’t worry if you don’t have ALL the herbs. At least 2 of 3, and you still have a near authentic experience. If you can only get one, make it coriander!
How to make Chicken Pho from scratch
Here’s how to make it. Little more than a plonk-and-simmer job!
Essentially, there’s 3 steps:
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Char onion and ginger – this provides a subtle smokey fragrance to the broth that is a signature feature of Pho. So char them well!
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Simmer everything gently for 1.5 hrs to infuse the water with all those incredible broth flavourings; and
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Strain, shred chicken, serve with Toppings!
See how clear the soup broth is? Beautiful! (And if only you could smell it…. those spices! It’s intoxicating!)
Chicken Pho making tips
I really wasn’t exaggerating when I said that Chicken Pho is straightforward. So I don’t actually have many tips to share! But here are a few:
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Char well – Burn that onion and ginger well! Burn, baby, burn – you want that flavour in your broth!
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Do not use an enamel cast iron pot – the charring may require you to scrub the base, and if you scrub an enamel pot, the enamel will come off and the pot will start rusting;
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BIG POT is essential – 6 litres/quarts is ideal. If yours is a bit smaller, that’s ok, you can hold back some of the water and add it as the chicken shrinks / liquid evaporates (water reduces by 25%). Also, water level can be very close to the top because we simmer very gently, so spillage risk is very low;
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Simmer GENTLY – this is the key to a clear broth;
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Broth slightly on the salty side – the saltiness of the broth dilutes slightly once you ladle it over the noodles (which are cooked separately instead of in the broth). Beansprouts are also a watery vegetable. The combination of both of these means that if the broth tastes just right when it’s on the stove, then it will seem a little under seasoned once served with the noodles etc. So if it seems a bit too salty when the broth is in the pot, then it will be perfect once served! I’ve been very specific with my fish sauce and salt measurements in this recipe; and
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Prepare noodles JUST before serving – so they are hot and fresh, and also so they don’t break (rice noodles tend to be prone to breaking if left sitting out for ages).
How to eat Pho the traditional Vietnamese way!
Really, there’s no rules. But if you’d like to eat Pho like a pro (read: traditional Vietnamese way), here’s how it goes down:
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Arrival – The bowl comes to you with noodles, chicken, broth and scattered with green onions;
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Take a small sip of the broth by itself, just so you can appreciate its pure, unadulterated perfection;
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Help yourself to herbs, beansprouts, squeeze of lime, fresh chilli slices. You can add more beansprouts and herbs later as you progress through the bowl;
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Dollop hoisin and sriracha onto the MEAT (and/or beansprouts).The sauces are not intended to flavour the broth, they are for the meat. In fact, you’ll find some Vietnamese Pho stalls provide little side dishes to put the sauces in so you can dunk the meat in. This makes the flavour quite full-on, so I prefer the alternative of dolloping directly into the bowl – better sauce dispersion. Also, it really is totally fine for some sauce to end up in the broth. Just don’t deliberately squirt directly into the broth and vigorously mix it in (Pho stall owners would look on with horror and be thoroughly insulted if you did that!!😂)
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Inhale – Lean over the bowl and inhale the incredible smell with all those fresh herbs (I am not kidding!!);
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Swish your chopsticks in the broth where you plan to attack first, to mix up the lime juice. Don’t deliberately push the chicken with the Hoisin on it into the broth – it’s fine if it happens naturally, but don’t taint the broth deliberately;
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The perfect bite – use your chopsticks to pick up some noodles with chicken, beansprouts and herbs. Devour, then follow with a slurp of soup using the spoon; and
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Repeat, until noodles are finished. Then pick up the bowl and drink every last drop of that beautiful broth!
More Vietnamese recipes
That was a lot more writing than I anticipated….. I hope I didn’t put you off, thinking that it’s an overly complicated recipe because it’s NOT! It does take time, but it’s really just a plonk-and-simmer job.
And it’s certainly easier than Beef Pho which calls for hunting down specific types of recommended beef bones.
I really hope you are inspired to try this Chicken Pho, it’s truly incredible! – Nagi x
Watch how to make it
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Vietnamese Chicken Pho soup (Pho Ga)
Ingredients
Charred aromatics:
- 1 tbsp oil , vegetable or canola (or other plain oil)
- 2 onions , halved (skin on fine)
- 5cm/ 2" piece of ginger , sliced 0.75cm / 1/3" thick (unpeeled)
Pho Soup Broth:
- 2 litres / 2 quarts water
- 1.5 kg / 3 lb chicken thighs, bone in skin on (Note 1)
- 1 small bunch coriander/cilantro (Note 2)
- 5 star anise pods (was short in photo & video!)
- 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 Bowls:
- 360g / 13 oz dried rice noodles , thin flat (or 600g fresh)
- 2 green onions stems , finely sliced
Toppings - help yourself
- 3 cups bean sprouts (Note 3)
- 1 small bunch EACH Thai Basil, min, coriander/cilantro (Note 4)
- 2 limes , cut into 4 wedges
- Hoisin sauce
- Sriracha
- Red chillies , finely sliced (optional)
Instructions
BROTH:
- Char onion & ginger - Heat oil in a 6 litre / 6 quart pot (Note 5) over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.
- Put everything in pot - Add water and remaining Broth ingredients EXCEPT salt. Bring it a simmer, then lower heat so it's simmering VERY gently with the lid on, but open a crack (Note 6).
- Simmer gently 1.5 hours. Scoop off scum (dirty foam) that rises to surface once or twice during the simmering.
- Strain & measure - Remove chicken, then strain broth into a clean pot - you should have 1.5 litres / 1.5 quarts. If you have more, simmer to reduce. If less, top it up with water.
- Salt broth - Add salt, bring broth to a gentle simmer. Broth should be slightly on the salty side - it dilutes when you add the noodles.
- Keep broth warm until ready to serve
- Shred chicken meat, discard bones and skin. (Note 6 Leftover Chicken ideas)
ASSEMBLING:
- Place Toppings out on the table.
- Reheat chicken (can briefly dunk in broth!).
- Prepare noodles per packet directions, just prior to serving. Drain very well (excess water dilutes broth).
- Place noodle in bowls. Top with chicken, ladle over 375ml / 1.5 cups broth. Sprinkle with green onion.
- Pile on Toppings of choice, add a squeeze of lime into the broth. Consume immediately!
Recipe Notes:
- Do not use thighs, use 500g/1lb chicken breast instead
- Use 6 cups low sodium chicken stock + 1 cup water (instead of just water)
- Reduce fish sauce to 3 tsp, use NO salt
- Char onion & ginger per recipe
- Put all spices, stock and water in pot with breast. Simmer 10 min until breast cooked, remove and shred
- Simmer remaining liquid for 30 min with lid open ajar, reduce to 1.5L/1.5Qt. Strain, proceed with recipe (except NO extra salt in broth).
Nutrition Information:
Life of Dozer
On this very wet, cold day, all I can think about is Chicken Pho.
All Dozer can think about is why he isn’t allowed outside to play!
Mandy says
This is now my go-to chicken soup recipe. I’ve made it at least half a dozen times. It’s amazing and so easy to make with stuff you can find in your local grocery store. Make this!
Jane says
Excellent recipe and great results. A keeper.
Hope says
Thank you for this authentic tasting recipe!!!! My family loves chicken pho and this tasted as good as a restaurant. Its not hard and tasted delicious!! And thank you for hints to make it a quicker broth. I had so much leftover but not much broth.
Nagi says
Thanks so much Jane!! N x
Haley Bilicki says
Oh my gosh! This recipe is the best. I make this once a week and everyone that’s tried it has LOVED IT!
Sara says
Delicious! Made the cheats version using store bought chicken stock and was still amazed by the flavour.
Kilee says
I feel like I must have commented on this already as this is a family favorite in this house. I’ve made this recipe so many times and shared with friends and family who also rave about this dish!
We were short on time and picked up some beef and chicken pho at a local place and while good, my family commented several times that it’s not the version I make… which is this recipe.
Caroline says
Fantastic recipe! Finally I can make authentic pho at home 🙂 I just want to add that I used the Instant Pot since I didn’t have any normal pot that was big enough. The broth was perfect after cooking it as soup for 45 minutes on the lowest setting (it takes close to 1,5 hours in total because it takes a long time for the Instant Pot to warm up).
Lucy says
Hi Nagi, if I use a whole chicken, should I cut it into pieces, or put the whole chicken in the pot without cutting it, while simmering the broth? Thank you. I’ll plan to make this over the weekend.
Pia says
Interested to know what you did. They didn’t have the cut required at the shops so I went with a whole chicken.
Doreen says
So tasty, easy, and comforting! Subbed jalapeno pepper slices for the red chili 😋
Nagi says
Perfect Doreen, I’m so happy you enjoyed it! N
Rebecca says
Outstanding recipe. So authentic and truly easy to make
B says
So good!!
Alex says
I noticed you dont use yellow rock sugar and cardamom. Also didnt toast the spices or put them in a bag. Among other thing. Was this for a reson? Most recipes do this. Your recipe looks the best out of alot but these key things make me wonder. I think ill use rock sugar and cardamom but follow your recipe the rest of the way. Cant be bad right?
Nagi says
Hi Alex, because it’s the way I’ve designed this recipe, yellow rock sugar isn’t a common ingredient that is readily available to most. The recipe is definitely not bad (see from the rave reviews below!) – N x
Alex says
Turned out great thanks. I still added the cardamom and yellow rock sugar.
Kehnara says
Curious why you don’t brown the chicken for more flavor? Going to make this on Sunday!
Vanessa M Wood says
I made the broth yesterday and will be having family for dinner Saturday night. I am so excited. Easy and delicious broth and the chicken is so delicately flavored. This will be a recipe I will use over and over. Tastes medicinal in a good way.
Maxwell, Derek says
This was a great recipe! Actually pretty simple to make and delicious robust flavor. Will definitely become a go to base which I will use many times over.
Serene Savvidis says
Hey Nagi Can I put all of the ingredients in a slow cooker and slow cook the broth?
Nagi says
Not for this recipe as written sorry Serene, you need the broth to come to a simmer. N x
Louise says
I never comment on recipes, but felt I needed to. Omg, this is absolutely delicious, I had to have seconds of the broth. Hubby commented that the broth smelt so good. x
LAMommy says
I made this for the 2nd time in the last week! My family and I really, really enjoy this recipe. It tastes better than a restaurant. Thank you!
Nagi says
I’m so glad you love it, what a compliment!!! Thanks so much LAMommy! N x
Nancy says
I made this last night, and loved it! Simmering the broth made my kitchen smell great, and the end result was fabulous. I kind of belatedly saw I could have taken some shortcuts, but now I have leftover chicken to make salad and soup and who knows what all?! Really happy I found recipetineats!
Lisa says
OMG this is so good. I wish I could give it more stars. Even my husband liked it and he is not a fan of Pho!
I couldn’t find Star Anise or Fish Sauce. Even with those two ingredients missing,it was still excellent.
It tasted just like Pho from my favorite Restaurant. I will definitely be making this again.
Mary says
Hi Nagi, I just want to reach out to let you know how much I enjoy your recipes! I have tried a number of them now and each and everyone has turned out fabulously. I love that you have great pictures and your step by step instructions are very easy to follow. When I find a recipe I want to try, I will typically look up the recipe on a few different website, just so I can compare ingredient list and directions and I keep finding myself coming back to “recipetineats”. Thanks for sharing your love of food!