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Pho Ga served with rice noodles, fresh herbs and lime
Authentic Vietnamese Chicken Pho with rice noodles

Authentic Vietnamese Chicken Pho (Pho Ga)

Author: Flavelo
Recipes Soups
Pho Ga isn't just chicken soup; it's a harmony of pure flavors. Vietnamese philosophy dictates the soul of the soup is a crystal-clear yet flavor-packed broth. Lighter than the beef version (Pho Bo), this features ginger prominently. Charring the onion and ginger gives it that deep, smoky foundation that distinguishes it from regular chicken noodle soup.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Vietnamese

Ingredients

Equipment Needed

  • Large Stockpot (5+ quarts)
  • Skillet or Open Flame (for charring)
  • Fine Mesh Strainer
  • Ladle

Allergen Information

⚠️ Fish (Fish Sauce)

Instructions

1 ✓

Char Aromatics: Halve the ginger and onions. Char them in a dry pan or over an open flame until blackened outside and softened inside.

Tip: The char adds the signature smoky depth and amber color.
2 ✓

Parboil: Cover chicken with water in a pot, boil vigorously for 3-5 mins. Scum will rise.

Tip: Discard this water! This cleans the impurities for a clear final broth.
3 ✓

Simmer: Rinse chicken and pot. Return chicken, add 4 quarts clean water, charred aromatics, sugar, and salt. Bring to boil, then reduce to lowest simmer.

Tip: The soup should barely bubble.
4 ✓

Toast spices (cinnamon, anise, coriander) in a dry pan until fragrant, then add to the soup (use a spice bag if desired).

Tip: Toasting activates the essential oils.
5 ✓

Remove chicken when tender (40-50 mins). Shock in ice water (keeps skin snappy). Shred meat when cool. Return bones to pot and simmer 1 more hour.

Tip: Gelatin extracts from bones over time.
6 ✓

Strain broth through fine mesh. Add fish sauce. Taste: it should be slightly salty.

Tip: Don't boil fish sauce long; add it at the end.
7 ✓

Serve: Cook noodles. Place in bowls with chicken, scallions, cilantro. Ladle boiling broth over top.

Tip: The hot broth wakes up the herbs.

Recipe FAQ

The soup is cloudy.
It likely boiled too hard. Pho must only simmer gently to prevent fat and proteins from emulsifying.
The noodles are bland.
Rice noodles are flavorless, so the broth needs to be slightly saltier than a standard soup.

Ingredients

  • 1 whole Free-range Chicken (3-4 lbs)
  • 4 quart Cold Water
  • 2 inch Fresh Ginger
  • 2 whole Onions
  • 1 stick Cinnamon
  • 3 whole Star Anise
  • 1 tsp Coriander Seeds
  • 4 tbsp Fish Sauce (High Quality)
  • 1 tbsp Sugar (Rock Sugar preferred)
  • 1 tbsp Salt
  • 14 oz Dried Rice Noodles (Banh Pho)
  • 1 bunch Fresh Cilantro
  • 3 stalk Scallions
  • 1 cup Bean Sprouts
  • 1 whole Lime
  • 1 whole Fresh Chili (Jalapeno or Thai Bird)