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!
Kevin says
I made this tonight, with the coriander, absolutely delish… Thankyou
Nagi says
I’m so glad you enjoyed it Kevin! N x
Lorena says
Hi Nagi, made this recipe last night and it was delish!!!! I had to add heaps more salt though 😁 but that’s me. Thank you for sharing, I never thought I would ever be able to make Pho!!!
Nagi says
Hi Lorena, seasoning comes down to personal taste – I’m so glad you loved it though! N x
Jerry says
Oh no! Garlic is mentioned at the beginning and at the end!
Nagi says
Thanks so much for picking this up Jerry – I’ll fix now! N x
Jerry says
Hi Nagi. We are trying out the Pho recipe today. Yum yum, can’t wait! Just noticed that in your preamble you mentioned charring onion and GARLIC!, Assume you meant GINGER as that is how the recipe reads afterwards. Many thanks!
Kelly Taggart says
Hi Nagi,
I am making this tonight for 2 people so used the slider to adjust ingredients. This says to use 1 litre. At the end of your instructions it says that you should have 1.5 litres left (I’m guessing these numbers don’t adjust). What amount of liquid should I have left per serve?
P.S. Have not made a bad recipe of yours yet!
Nagi says
Hi Kelly, yes sorry only the ingredients adjust – as you’re making a half batch, you’ll need 750ml (1/2 of 1.5L) left. N x
Cindy Louie says
Hi you do not heat up the spices in the pan for a bit?
Vanessa Bentley says
Oh my goodness, so good and makes me so happy , totally amazing 😃
Fantastic Nagi
Would love to show you pictures
Nagi says
No need to here 🙂 N x
Kevin says
Hello,
With the Vietnamese chicken pho soup, do you have to use coriander ☹️ in the making of the broth? Can it be substituted for anything else?
Nagi says
Hi Kevin, you can leave it out if you prefer – there’s not really a suitable sub here 🙂 N x
Kevin says
Thanks….I will try it with.
Isabel says
Those people who criticized your comments re Sweden have absolutely no sense of humour. Dont worry about them . Totally love your recipes and Dozer!
Nagi says
Thanks so much Isabel! N x
sheila rader says
Nagi- I so enjoy and look forward to your recipes and Dozer. Please don’t be discouraged by negative comments. Thank you. ( is there a way to SAVE favorite
recipes on the web site?)
Nagi says
Thanks so much Sheila! And yes there is – use the “My RecipeTin” feature on my website to save all your favourites! N x
Carina says
To all those who criticized your Swedish comments, first of all, they need a sense of humour and secondly, they need another hobby. You should not have had to apologize, there was nothing wrong with your remarks. Keep on writing your terrific recipes along with comments. Love it all!
Nagi says
Thanks so much Carina! N x
Sue R says
You’re beautiful, funny and very talented. You should have told them to go jump in a puddle.
Can’t wait to try the soup.
Nagi says
Thanks so much Sue 🙂 N x
Kathleen D says
I made this today. OMG what delicious broth. This will be my lunches this week. As with all of your recipes this is a winner.
Nagi says
Wahoo, that’s great to hear Kathleen! N x
Kate J says
Wow and yum Nagi! So delicious, and easy too. Made this tonight and Hubby raved about the flavour of the broth, and all the herby yumness just adds to the fun. Having it again tomorrow as heaps left over, and, well, why wouldn’t we? 😂 And phooey to those people who made comments about your Swedish meatballs joke. Truly? Covid cranky for sure! What you do is amazing, and I find you an inspiration. you are my go to person for any recipe, and I thank you for your time and knowledge. And of course for Dozer. His Mother’s Day tux was priceless! Thanks again Nagi, Kate xx
Nagi says
Thank you so so SO much Kate ❤️
margaret says
love your recipe – thankyou so much think maybe Dozer may need a help into your car – I took out the back seat for my dog and its great for him now no jumping and hurting his hips
kind regards
margaret and spider (dog)
Shirley says
yum!! I made this last night and it was sooooo yummy and so easy to make.. One little serving tip I have is instead of putting on Hoisin sauce and Sriracha which I think sometimes dominates the flavour of the delicious stock I put on chilli oil not fresh chillies. The chilli oil adds a lovely heat and you can still taste the stock.
thanks Nagi you rock.
Nagi says
Hi Shirley, you can definitely add il if you prefer – the traditional way is with chilli sauce and hoisin though 🙂 N x
HIlary says
Hi Nagi I rarely give you any comments and for that I apologise because I use your recipes constantly and look forward to each new post. It amazes me that there are so many people in this world who appear to live their lives in a constant bubble of being over the top PC and under the radar for humour. My Swedish friend was only upset because you left out Princess Cake (and for those amongst us with politically correct humourless syndrome that was her joke) Ignore the fanatic, elitist critic police and keep your humour and outlook on life coming to us all who appreciate you. If there were more like you in the world and less like them it would be so much happier.
elaine says
i agree with you how can anyone think nagi is anything but a fun loving, dog loving, great sharer of her beloved recipes. i am so sad to hear of anything negative to nagi we all love you and dozer of course,lol
Nagi says
Thanks so much Hilary!
Julia says
Thankyou so much for above recipe since having pho soup just about everyday whilst on holiday in Vietnam I have been looking for authentic recipe will certainly be making this one
Julia
Nagi says
Love to know what you think once you try it Julia! N x
Skyla Thompson says
I can not believe people react in such a way to something that was funny, don’t we all have enough to deal with at this time? I hope you weren’t too upset. Your recipes are great, Dozer is wonderful & you have a beautiful soul. Blessings to you both (& your Mum).
Nagi says
Thanks so much Skyla! N x
Rachel Keyte says
Oh my goodness – people really need to get lives don’t they! I have Swedish friends who would have loved that description you used LOL.
Meanwhile, can’t wait to have a go at this Pho!
Nagi says
I hope you love it Rachel!! Love to know what you think 🙂 N x
Dennis Erickson says
I am half Swedish and your comment made me chuckle out loud! I love your humor!
Leslie says
Hi Nagi, I feel so happy when there is yet another amazing recipe, funny story and Dozer news in my inbasket. Thank you for all you do! You are an inspiration to so many. My kitchen is a much happier place since I met you!
The “Meatball and Gravy” recipe is delicious! Plate licking worthy!! Looking forward to trying the Pho. Thank you Nagi!! You’re the Best
Nagi says
Thanks so much Leslie!! N x