Description
Vietnamese Chicken Pho (Pho Ga) is a flavorful and aromatic chicken noodle soup, considered the lighter, easier-to-make sibling of traditional beef pho. Made from scratch with charred onions, ginger, fragrant spices, and tender chicken thighs simmered slowly to perfection, this comforting soup offers a delicious homemade alternative to takeout. Served with rice noodles and fresh herbs, it’s a perfect bowl for any day.
Ingredients
Charred Aromatics
- 1 tbsp vegetable or canola oil
- 2 onions, halved (skin on)
- 5 cm (2″) piece of ginger, sliced 0.75 cm thick (unpeeled)
Pho Soup Broth
- 2 litres (2 quarts) water
- 1.5 kg (3 lb) chicken thighs, bone in, skin on
- 1 small bunch coriander/cilantro
- 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 Bowls
- 360g (13 oz) dried thin flat rice noodles (or 600g fresh)
- 2 green onion stems, finely sliced
Toppings (to serve as desired)
- 3 cups bean sprouts
- 1 small bunch each of Thai basil, mint, coriander/cilantro
- 2 limes, cut into 4 wedges
- Hoisin sauce
- Sriracha
- Red chillies, finely sliced (optional)
Instructions
- Char onion & ginger: Heat oil in a large 6 litre/6 quart pot over high heat. Place ginger and onion halves facedown and leave undisturbed for 2 minutes until they begin to blacken. Turn and cook another 2 minutes to develop a deep char and smoky flavor.
- Make the broth: Add 2 litres of water, chicken thighs, coriander bunch, star anise, cinnamon, cloves, fennel seeds, coriander seeds, fish sauce, and sugar to the pot with the charred aromatics. Bring to a simmer, then reduce heat to maintain a very gentle simmer with the lid slightly ajar. Simmer gently for 1.5 hours, occasionally skimming off any foam or scum to keep broth clear and flavorful.
- Strain and adjust broth: Remove the chicken thighs and strain the broth through a fine sieve into a clean pot. Measure the broth—aim for 1.5 litres/quarts. If more broth is present, simmer uncovered to reduce slightly; if less, add water to reach 1.5 litres. Stir in salt, then heat broth gently to a simmer and keep warm until serving.
- Prepare chicken: Shred the cooked chicken meat, discarding bones and skin. Optionally, reheat the shredded chicken briefly by dunking it in the hot broth just before serving.
- Prepare noodles: Cook dried rice noodles according to the package directions just before serving. Drain thoroughly to avoid diluting the broth.
- Assemble bowls: Divide noodles among serving bowls, top with shredded chicken, and ladle over about 375 ml (1.5 cups) of hot broth per bowl. Sprinkle with finely sliced green onions. Serve with bean sprouts, fresh herbs, lime wedges, hoisin sauce, sriracha, and optional sliced chillies for guests to customize their pho.
- Enjoy immediately: Pho is best enjoyed fresh while the broth is hot and aromatic, allowing the vibrant flavors and textures to shine.
Notes
- Using bone-in, skin-on chicken thighs imparts richer flavor to the broth; remove skin and bones before serving.
- Coriander (cilantro) is used both in the broth and as a fresh garnish for balanced flavor.
- Bean sprouts add crunch and freshness; rinse thoroughly before serving.
- Fresh herbs like Thai basil, mint, and coriander enhance traditional pho flavor.
- A 6 litre/6 quart pot is ideal for making the broth to allow ample room for simmering.
- Simmering the broth gently prevents cloudiness and preserves delicate aromas.
- Leftover shredded chicken can be refrigerated and used in salads, sandwiches, or fried rice.
