Vietnamese Chicken Noodle Soup (Pho Ga)

About This Recipe

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.

Ingredients

Serves 4

• 1 wholechicken(about 1.5kg, or bone-in pieces)
• 1onion(halved)
• 1 piecefresh ginger(about 8cm, halved lengthwise)
• 3star anise
• 1cinnamon stick
• 2 literswater
• 3 tbspfish sauce
• 1 tbspsugar
• 400 gdried rice noodles (banh pho)
• 1onion(thinly sliced, for serving)
• 1 handfulfresh cilantro and Thai basil(for serving)
• 1lime(cut into wedges)
• 2bird's eye chiles(sliced, optional)

Instructions

1. 1

   Char the aromatics

   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.

2. 2

   Simmer the chicken

   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.

3. 3

   Simmer the broth

   Reduce heat and simmer gently for 45 minutes to 1 hour, skimming occasionally, until the chicken is cooked through and the broth is fragrant.

4. 4

   Remove and shred the chicken

   Remove the chicken, let cool slightly, then shred the meat, discarding skin and bones.

5. 5

   Season the broth

   Strain the broth, discarding the solids. Season with fish sauce and sugar to taste.

6. 6

   Cook the noodles

   Soak or boil rice noodles according to package directions until tender, then drain.

7. 7

   Assemble bowls

   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.

Variations

• •

  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.

Storage

Store broth and noodles separately; broth keeps 4 days refrigerated or 3 months frozen, but assemble fresh noodles and herbs just before serving.

Frequently Asked Questions