Chicken Pho (Pho Ga) – the little sister of famous Beef Pho, equally delicious but much easier to make! I call it the Vietnamese version of homemade chicken noodle soup made from scratch. Except – dare I say it – so much more exciting!
Ready to take a virtual trip to Saigon??
Chicken Pho soup
Chicken Pho – called Pho Ga in Vietnamese – is the chicken version of Beef Pho, Vietnam’s most famous food export.
The magic of Pho is that while the broth looks completely unassuming, it’s actually full of complex-yet-delicate spice infused flavours. That special something-something that makes it unforgettable, and you just can’t stop eating it.
If you’re a Pho fan, you will love this chicken version because it’s easier to make than Beef Pho – no need to hunt down specific bones, just use chicken pieces!
This magical Pho soup broth is made the traditional Vietnamese way, using chicken pieces and infused with spices. Using store bought stock just isn’t the same!
Chicken Pho Soup broth
We’re making this Chicken Pho from scratch today – no cheating with store bought broth!
Here’s what you need:
Chicken – I use chicken thighs for convenience (easier than man handling a whole chicken) but you can use a whole chicken too. Do not sub with breast – we need to use dark meat here, and we need skin to maximise flavour into the broth!
Leftover chicken – We use some chicken to top the soup, but you will have leftovers – and it will be infused with lovely flavour! See bottom of post for things to use it for;
Spices – cloves, fennel, star anise, coriander (fresh and seeds) and cinnamon – infuse the broth with the distinct Pho fragrance that you know and love so well!
Onion and ginger – these are aromatics that are charred first to add a hint of smokiness to the broth. A traditional and mandatory inclusion!
Fish sauce – this provides more complexity and depth of flavour than soy sauce, as well as salt in the broth;
Sugar – Pho broth is actually a bit sweet. Most people don’t realise it because it’s subtle! But it’s there – and if you don’t use enough sugar, you will notice something lacking in the broth;
Desperately need a speedy version??
I get it! I’ve been there…. so I’ve popped a shortcut version starting with store bought chicken stock in the recipe notes.
Chicken Pho Toppings
Pho is a dish that is the sum of its parts. It wouldn’t be Pho if you didn’t have the toppings – especially fresh herbs, a signature of Vietnamese food!
What is Thai Basil?
Thai Basil is the Asian version of standard Italian basil. It has a similar flavour with the addition of a subtle aniseed flavour. Though called Thai Basil, it’s used across South East Asia. It’s used in popular dishes such as Pad Kee Mao (Thai Drunken Noodles), Thai Red Curry and Thai Basil Chicken.
Sold at large grocery stores in Australia, but normal basil can be substituted in a pinch so don’t stress if you can’t find it!
Can’t get all the herbs?
Don’t worry if you don’t have ALL the herbs. At least 2 of 3, and you still have a near authentic experience. If you can only get one, make it coriander!
How to make Chicken Pho from scratch
Here’s how to make it. Little more than a plonk-and-simmer job!
Essentially, there’s 3 steps:
Char onion and ginger – this provides a subtle smokey fragrance to the broth that is a signature feature of Pho. So char them well!
Simmer everything gently for 1.5 hrs to infuse the water with all those incredible broth flavourings; and
Strain, shred chicken, serve with Toppings!
See how clear the soup broth is? Beautiful! (And if only you could smell it…. those spices! It’s intoxicating!)
Chicken Pho making tips
I really wasn’t exaggerating when I said that Chicken Pho is straightforward. So I don’t actually have many tips to share! But here are a few:
Char well – Burn that onion and ginger well! Burn, baby, burn – you want that flavour in your broth!
Do not use an enamel cast iron pot – the charring may require you to scrub the base, and if you scrub an enamel pot, the enamel will come off and the pot will start rusting;
BIG POT is essential – 6 litres/quarts is ideal. If yours is a bit smaller, that’s ok, you can hold back some of the water and add it as the chicken shrinks / liquid evaporates (water reduces by 25%). Also, water level can be very close to the top because we simmer very gently, so spillage risk is very low;
Simmer GENTLY – this is the key to a clear broth;
Broth slightly on the salty side – the saltiness of the broth dilutes slightly once you ladle it over the noodles (which are cooked separately instead of in the broth). Beansprouts are also a watery vegetable. The combination of both of these means that if the broth tastes just right when it’s on the stove, then it will seem a little under seasoned once served with the noodles etc. So if it seems a bit too salty when the broth is in the pot, then it will be perfect once served! I’ve been very specific with my fish sauce and salt measurements in this recipe; and
Prepare noodles JUST before serving – so they are hot and fresh, and also so they don’t break (rice noodles tend to be prone to breaking if left sitting out for ages).
How to eat Pho the traditional Vietnamese way!
Really, there’s no rules. But if you’d like to eat Pho like a pro (read: traditional Vietnamese way), here’s how it goes down:
Arrival – The bowl comes to you with noodles, chicken, broth and scattered with green onions;
Take a small sip of the broth by itself, just so you can appreciate its pure, unadulterated perfection;
Help yourself to herbs, beansprouts, squeeze of lime, fresh chilli slices. You can add more beansprouts and herbs later as you progress through the bowl;
Dollop hoisin and sriracha onto the MEAT (and/or beansprouts).The sauces are not intended to flavour the broth, they are for the meat. In fact, you’ll find some Vietnamese Pho stalls provide little side dishes to put the sauces in so you can dunk the meat in. This makes the flavour quite full-on, so I prefer the alternative of dolloping directly into the bowl – better sauce dispersion. Also, it really is totally fine for some sauce to end up in the broth. Just don’t deliberately squirt directly into the broth and vigorously mix it in (Pho stall owners would look on with horror and be thoroughly insulted if you did that!!😂)
Inhale – Lean over the bowl and inhale the incredible smell with all those fresh herbs (I am not kidding!!);
Swish your chopsticks in the broth where you plan to attack first, to mix up the lime juice. Don’t deliberately push the chicken with the Hoisin on it into the broth – it’s fine if it happens naturally, but don’t taint the broth deliberately;
The perfect bite – use your chopsticks to pick up some noodles with chicken, beansprouts and herbs. Devour, then follow with a slurp of soup using the spoon; and
Repeat, until noodles are finished. Then pick up the bowl and drink every last drop of that beautiful broth!
More Vietnamese recipes
That was a lot more writing than I anticipated….. I hope I didn’t put you off, thinking that it’s an overly complicated recipe because it’s NOT! It does take time, but it’s really just a plonk-and-simmer job.
And it’s certainly easier than Beef Pho which calls for hunting down specific types of recommended beef bones.
I really hope you are inspired to try this Chicken Pho, it’s truly incredible! – Nagi x
Watch how to make it
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Vietnamese Chicken Pho soup (Pho Ga)
Ingredients
Charred aromatics:
- 1 tbsp oil , vegetable or canola (or other plain oil)
- 2 onions , halved (skin on fine)
- 5cm/ 2" piece of ginger , sliced 0.75cm / 1/3″ thick (unpeeled)
Pho Soup Broth:
- 2 litres / 2 quarts water
- 1.5 kg / 3 lb chicken thighs, bone in skin on (Note 1)
- 1 small bunch coriander/cilantro (Note 2)
- 5 star anise pods (was short in photo & video!)
- 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 rice noodles , thin flat (or 600g fresh)
- 2 green onions stems , finely sliced
Toppings – help yourself
- 3 cups bean sprouts (Note 3)
- 1 small bunch EACH Thai Basil, min, coriander/cilantro (Note 4)
- 2 limes , cut into 4 wedges
- Hoisin sauce
- Sriracha
- Red chillies , finely sliced (optional)
Instructions
BROTH:
- Char onion & ginger – Heat oil in a 6 litre / 6 quart pot (Note 5) over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.
- Put everything in pot – Add water and remaining Broth ingredients EXCEPT salt. Bring it a simmer, then lower heat so it's simmering VERY gently with the lid on, but open a crack (Note 6).
- Simmer gently 1.5 hours. Scoop off scum (dirty foam) that rises to surface once or twice during the simmering.
- Strain & measure – Remove chicken, then strain broth into a clean pot – you should have 1.5 litres / 1.5 quarts. If you have more, simmer to reduce. If less, top it up with water.
- Salt broth – Add salt, bring broth to a gentle simmer. Broth should be slightly on the salty side – it dilutes when you add the noodles.
- Keep broth warm until ready to serve
- Shred chicken meat, discard bones and skin. (Note 6 Leftover Chicken ideas)
ASSEMBLING:
- Place Toppings out on the table.
- Reheat chicken (can briefly dunk in broth!).
- Prepare noodles per packet directions, just prior to serving. Drain very well (excess water dilutes broth).
- Place noodle in bowls. Top with chicken, ladle over 375ml / 1.5 cups broth. Sprinkle with green onion.
- Pile on Toppings of choice, add a squeeze of lime into the broth. Consume immediately!
Recipe Notes:
- Do not use thighs, use 500g/1lb chicken breast instead
- Use 6 cups low sodium chicken stock + 1 cup water (instead of just water)
- Reduce fish sauce to 3 tsp, use NO salt
- Char onion & ginger per recipe
- Put all spices, stock and water in pot with breast. Simmer 10 min until breast cooked, remove and shred
- Simmer remaining liquid for 30 min with lid open ajar, reduce to 1.5L/1.5Qt. Strain, proceed with recipe (except NO extra salt in broth).
Nutrition Information:
Life of Dozer
On this very wet, cold day, all I can think about is Chicken Pho.
All Dozer can think about is why he isn’t allowed outside to play!
don,t worry,keep your focus on people whom are grateful for all your great and delicious recipe and I am one of them!
Thanks so much Helma! N x
Oh for heaven’s sake, people- you’re Covid cranky. Relax and laugh for a change.
😂 Love it!! N x
Oh Nagi, I’m sad to read you had trolls regarding such a harmless and inoffensive remark about Sweden. You are a generous and very hard working food blogger and I love your light hearted writing. Keep up the good work.
Thanks so much Ivana! N x
dont worry we still love you some people take everything too serious im from cananda and for years tourists use ask were the eskimos and igloos where i would just laugh it off
Thanks so much Piroska! N x
Oh Nagi, what nasty comments given to you. I was saddened for you. People, get over yourselves ! We’re multicultural – have a sense of humour. Love you Nagi
I cook just about everything you post with great success – I couldn’t do without you
Nagi, you are the most generous, caring, intelligent, entertaining and talented person, I’ve been privileged to have come across. You have made me excited about cooking again. When I’m trying out one of your new recipes,I’m sure you can hear me say “come on Nagi, help me out with this one”. Keep doing what you are doing so wonderfully. We love you and your beautiful Dozer.xx
Oh Sherry, I love hearing this – thank you so much! N x
Nagi! Do not listen to any of these haters that can’t take a simple joke for what it is. Girl-you are fabulous! Thank you for sharing all your wonderful recipes. I’ve made quite a few and you have definitely upped my cooking game! Much love and light!
Thanks Trish! N x
Nagi, I hope it was just stress that made those offended others make those comments. I thought your email was funny as so many of your emails are. It seems to me that people in the last decade or so are looking for reasons to be offended rather than looking for humor and to get along. Take heart, there are many many more of us that enjoy your humor than get offended. Your recipes are amazing. My husband, when I come out with something new for supper, says “is this one from that girl in Australia?” He doesn’t try to remember your name, but he knows good food. Usually my answer is yes. Have a good day and stay safe.
Thanks so much Cherie 🙂 N x
Dearest Nagi,
I also feel you are my friend and family, and your recipes are always exactly what I need!
Who among us has not offended someone unintentionally? We are all human. You have a good and open heart and I am grateful you share it with the world, Thank you Nagi, thank you to your mother and thank Dozer!
Thanks so much Sue ❤️
Nagi,
I have followed your work for a long time, made many of your recipes and enjoyed your humor and honesty. What you have accomplished is remarkable, especially with the world wide reach and appeal you have. Even though I don’t know you personally, it is like I truly do. Like so many people who follow you, you are family. I have watched and appreciated your hard work with the quarantine menus. Very usable no matter where in the world you are (Australia or like me Crossville, Tennessee). I have laughed and cried a bit over the lack of toilet paper (still don’t understand that one) but your experience with empty grocery shelves is not unlike what we have experienced. You stood up, took charge and said look, this is what and how to cook with pantry staples. Not fancy but not junk food either.
I found the remarks about the “Meatballs” from people who have no sense of humor, much less an appreciation for what you do to be very wrong. Never, ever let STUPID minds get you down, trust me when I tell you that they could not ever do what you do.
You Rock !!!!!
Love your recipes. I want to try the pho soup but hate cilantro do you have a suggestion for a substitution?
Like your sense of humor as do most of your viewers.
Hi Shirley, just leave it out 🙂 N x
From the land of maple syrup and Mounties, I think people are just stressed out. We love you here Nagi.
Rich in Canada
Thanks so much Rich! N x
I tried most of the meals from you and all were very good .
I trust whatever you make and this is the reason this soup will be on our table this weekend.
Thank you!
Thank you!
Thats great Elena!! N x
hi there. i hope all those silly comments have not upset you too much, as i know through reading your story you have,like myself , some bad down times, and it can take you there again, so i for one did not take offence,, i just love your e
recipi s, so chin up and carry on, Ginny from welsh wales,
Thanks so much Virginia! N x
I enjoy your recipes and sense of humor!!! If people are irate about your Swedish Meatball comment, they need a life or at the very lest a hobby
Thanks so much Ludmilla! N x
what a great bunch of folks responded wit Love CHEF ,,wipe dem tear drops . You are an inspiration to so so many . I have even seen notes to your site from other Chefs posting a recipe ,,,your love of food is seen en every recipe , Jimmy ,Mr. Beard would be so proud of you and Julia Child , also you should have a show on tv ,,If I Winn the lottery first place Im goin is Australia and set it up ,,,,,,” Good Eating ” Joseph !!
Thanks Joseph! N x
Can not wait to make this pho recipe! Have wanted to make pho after my daughter introduced me to it. The chicken pho seems much easier and less time consuming than the beef. Please know that to 99.9% of us are not offended by joking or humor and when I think Swedish, I also think meatballs, Ikea as well as Abba and pea soup!! Proud to have a bit of Swede in my genes….
I hope you give it a go & love it Becky!! N x
Dear Nagi, It was not you who was ignorant, it was those who felt the need to scold and berate you for your lighthearted comment. Love your recipes and Dozer pics. Thank you.
Thanks Sandi! N x
What? Who on earth would take umbrage to your comments on Sweden? Please don’t take any notice of ignorant people. You are my role model, your humour and down to earth look at life is what I strive to have.
Aww that’s so kind of you Carol! N x
First of all I’ve made so many of your recipes and they’re keepers. Thank you for all of them. Secondly, and just as important, I for one love your sense of humor. No need to apologize for your Swedish meatball comment. It was cute and funny. Unfortunately there are people who have NO sense of humor. Their loss! Keep up the good work and please give Dozer some petskies from me. 😊🐾
Lighten up you pc elitists. Turn a corner and you may find a life.
That was my husbands comment aNagi , when I read to him what had happened ….I second his motion , but wanted to add how much I not only enjoy your recipes , your site and all your comments …I know I would enjoy you…I can tell by the way you speak of your mom , and your sweet doggie ..Dozer 🐾🐾🐾🐾..anyone who has a Golden , has got to be a great person …keep up the great work .you’re Making a lot of people smile 😊💕