A fragrant Vietnamese chicken noodle soup with a clear, aromatic broth and fresh herbs.
Pho ga is the chicken counterpart to the more famous beef pho, built on a lighter but equally aromatic broth simmered with charred ginger and onion, star anise, and cinnamon. The chicken poaches directly in the broth, which then becomes the base for the soup, keeping everything connected in flavor. Charring the ginger and onion before adding them to the pot is a small but important step — it deepens the broth's flavor in a way that raw aromatics simply can't replicate, giving pho its distinctive smoky-sweet background note.
Serves 4
Char the onion and ginger halves directly over a gas flame or under a broiler until blackened in spots, about 5 minutes.
This step is what gives pho broth its distinctive depth — don't skip it.
Place chicken, charred onion and ginger, star anise, and cinnamon in a large pot with water. Bring to a boil, then skim off any foam.
Reduce heat and simmer gently for 45 minutes to 1 hour, skimming occasionally, until the chicken is cooked through and the broth is fragrant.
Remove the chicken, let cool slightly, then shred the meat, discarding skin and bones.
Strain the broth, discarding the solids. Season with fish sauce and sugar to taste.
Soak or boil rice noodles according to package directions until tender, then drain.
Divide noodles among bowls, top with shredded chicken and sliced onion, then ladle hot broth over the top. Serve with fresh herbs, lime, and chiles on the side.
Char the ginger and onion until genuinely blackened in spots — this is what builds the broth's signature depth.
Skim the broth regularly during the first 20 minutes of simmering for a clearer, cleaner-tasting soup.
Season the broth with fish sauce and sugar gradually, tasting as you go, since saltiness varies by brand.
Add sliced mushrooms to the broth for extra umami.
Use bone-in chicken thighs only for a richer, faster-cooking version.
Add bean sprouts and extra herbs at the table for more texture and freshness.
Store broth and noodles separately; broth keeps 4 days refrigerated or 3 months frozen, but assemble fresh noodles and herbs just before serving.
Pho originated in northern Vietnam in the early 20th century, likely influenced by French and Chinese culinary traditions, and pho ga developed as a lighter alternative to the beef version, now enjoyed throughout the country and internationally.
The broth was likely boiled too vigorously rather than gently simmered, or the initial foam wasn't skimmed off — keep the heat low and skim carefully at the start.
You can for convenience, but you'll lose some depth since the broth relies on simmering the bones and charred aromatics together; consider using chicken stock as a shortcut base instead.
Cilantro, Thai basil, sliced onion, and lime are classic; some regions also add rice paddy herb or saw-tooth herb if available.
Per serving (480g / 16.9 oz) · 4 servings total
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