Bowl of Vietnamese Chicken Pho Soup (Pho Ga) garnished with herbs and lime

Vietnamese Chicken Pho Soup (Pho Ga)

ByCasey Monroe

introduction

Vietnamese Chicken Pho Soup, or Pho Ga, is a warm and flavorful noodle soup that brings comfort and satisfaction in every bowl. The rich broth, tender chicken, and fresh herbs come together to create a delightful dish that is perfect for any occasion.

why make this recipe

Making Pho Ga at home is a rewarding experience. You can customize the flavors to your liking and enjoy the fresh ingredients that go into the soup. Plus, it’s a great dish to share with family and friends. Once you try this recipe, you’ll understand why it’s a favorite among many.

how to make Vietnamese Chicken Pho Soup

Ingredients :

  • 1 tbsp oil (vegetable or canola)
  • 2 onions (halved, skin on fine)
  • 5cm/2" piece of ginger (sliced 0.75cm / 1/3" thick, unpeeled)
  • 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)
  • 360g / 13 oz dried rice noodles (thin flat, or 600g fresh)
  • 2 green onions stems (finely sliced)
  • 3 cups bean sprouts
  • 1 small bunch EACH Thai Basil, mint, coriander/cilantro
  • 2 limes (cut into 4 wedges)
  • Hoisin sauce
  • Sriracha
  • Red chillies (finely sliced, optional)

Directions :

BROTH:

  1. Heat the oil in a large pot over medium heat. Add the onions and ginger. Cook for 3-4 minutes until fragrant.
  2. Add water, chicken thighs, coriander, star anise, cinnamon stick, cloves, fennel seeds, and coriander seeds to the pot.
  3. Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes. Skim off any foam that forms on the surface.
  4. Once the chicken is cooked, remove it from the pot and set it aside to cool. Strain the broth through a fine sieve to remove solids.
  5. Return the clear broth to the pot and add fish sauce, sugar, and salt. Taste and adjust seasoning if necessary.

ASSEMBLING:

  1. Cook the rice noodles according to package instructions. Drain and set aside.
  2. Shred the cooled chicken and discard the bones and skin.
  3. To serve, place the noodles in a bowl, top with shredded chicken, and ladle the hot broth over.

how to serve Vietnamese Chicken Pho Soup

Add fresh green onions, bean sprouts, Thai basil, mint, and coriander on top of the soup as garnishes. Serve lime wedges for squeezing over the soup. For extra flavor, include hoisin sauce and Sriracha on the side.

how to store Vietnamese Chicken Pho Soup

Store any leftover soup in an airtight container in the fridge for up to 3 days. Keep the noodles separate from the broth to maintain their texture.

tips to make Vietnamese Chicken Pho Soup

  • Use fresh herbs for the best taste.
  • Adjust the amount of fish sauce and sugar to suit your preference.
  • Prepare the broth a day in advance for a deeper flavor.

variation

You can use chicken breast instead of thighs for a leaner option. Additionally, you can add other vegetables like mushrooms or bok choy for extra nutrition.

FAQs

Q: Can I make Pho Ga vegetarian?
A: Yes! You can use vegetable broth and tofu in place of chicken.

Q: What type of noodles should I use?
A: Dried rice noodles are traditional, but you can also use fresh rice noodles if you prefer.

Q: Can I freeze Pho Ga?
A: Yes, you can freeze the broth and chicken separately for later use, but it’s best to add the noodles fresh before serving.