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!
I’m planning on cooking this, I have quite a lot of palm sugar left over from something else I made and I was wondering if I could use this here and how much? Same with culantro
Thanks 🙂
You could sub palm sugar for the white sugar in this Aimy. And feel free to add in cilantro if you like it! N x
Thank you, also I meant culantro like the serrated leaf culantro, I have some left over from some Laab Namtok I made, I think it’s usually used as a garnish like corriander in Pho? Thanks
I just made this chicken pho for my family’s lunch, total hit! It’s my first time making pho… thanks so much for the lovely (and easy) recipe, Nagi 🙂
This recipe is amazing! I have been to Vietnam so many times and Beef Pho is impossible to recreate well your Chicken Pho is incredible I have if for breakfast! Love your work Nagi!!
The onion did it! Flavor was amazing and the family loved it!! Thanks for this amazing recipe. Love the way you do the videos…please keep up tjhe good work. FYI – this is my THE go to place on all of the Internet for awesome and superbly reliable recipes.
Absolutely delicious!! Made the whole house smell incredible, too. Will absolutely be making again. Thank you!!
Hi Nagi. Love your recipes! Is it possible to make the broth in a slow cooker? Would I need to reduce the water? I have a homegrown cockerel and I want to make sure it’s tender 😊
Nagi, I would like to say that this was a brilliant recipe. It was so flavoursome, comforting and the aromas of the fresh spices I used were reflected in the brilliant comments I received from my family & friends. Thank you, you’re one of my favourite chefs.
I bought a Vietnamese pho spices packet. it has star anise, cardamom, cloves, cinnamon, licorice, and pepper. It’s 1.5 oz. Do you know how much of the packet I should use for this recipe?
Hi Jessica – it’s difficult to advise on a spice mix without tasting it first. I suggest you start with 2 tsp and then once the broth has simmered and skimmed you can add more and simmer a bit longer until it is to your liking but I can’t guarantee it will taste like the recipe. Sorry! N x
This recipe was very good….I was missing Thai basil so I used regular basil, not as good, and I did not have star anise….still it was a 4 start dish so I’m sure it would be even better…..But I have been to at least 6 or 7 very authentic vietnamese restaurants owned by vietnamese owners and staff and I have always been told to put the hoison and siracha right into the broth. I understand wanting to appreciate the broth by iteself, but the hoison and siracha add umame and just the right heat. In my opinion it is better to add both right to the broth.
Love your recipes! They always turn out delicious. The soup was amazing!!!!
Have tried a few of your recipes now and all have turned out really nicely. I find your recipes easy to follow and very accessible (I don’t have to go and buy 10,000 new ingredients I’ll never use again!). Made this one tonight and was really happy with the result. Partner and 3yo also loved it! Used herbs from the garden too, which was a bonus! Finally got to use the Vietnamese mint!
Should the chicken be cooked before adding it to the pot?
Hi Morgan – no, you cook it in the pot. N x
This was super easy. I threw all the ingredients for the broth in my instapot before going to a party. When I came home I boiled the noodles, strained the broth and prepped the toppings in 20 minutes. The whole family loves this!
Hey Linda, do you know how long you put it in the Insta pot?
We’re used to travelling to Ho Chi Minh City so to replicate the flavours is very tricky. I made your recipe and added lemongrass stalks and kaffir lime leaves to the broth. WOW, just WOW. Thanks Nagi
Hi, I made this today and although it was really nice it had a bitter aftertaste to it. I was wondering what you think might have caused that and how to avoid it next time. Thank you
Hi Alisha – it could be that the char on your onion was a bit too much or that you didn’t add enough sugar. Check the photos for the correct colour on the charred onion. N x
Love love love! Simple yet flavorful !
I love this recipe, and in fact have planned a Vietnamese weekend ahead, starting tonight with chicken pho, bun cha tomorrow night, culminating in Vietnamese chicken salad for Sunday. I probably should switch around Friday and Sunday menu since it’s 32 degrees today, but I can never go past this fabulous Pho recipe. Thanks again Nagi. A weekend of your winning recipes! K xx
Just FYI, don’t chop the end off your onions when you cut them in half, or the will fall apart as you try to char them.
Maybe add this to notes Nagi? I learned from experience. Xx
delicious and easy! thanks for the clear instructions, will be making it again.
This is my go-to chicken pho recipe. My kids and hubby love it! It’s super simple to make, I use a bag of pho spices purchased from the Asian supermarket. I also have used both the thighs and whole chicken on separate occasions but removed the skin.
The beginning of Autumn calls for soup! I made this for the first time yesterday after work. I have never made or attempted pho before so I took my time, and carefully read the instructions. For the spices, I used what I could find in my grocery store. I couldn’t find star anise so I subbed for just regular anise seeds, I used about 1tsp per pod. All in all, the result turned out great. The chicken in itself is delicious, I just ate the leftover chicken over rice.
I will be making this again, it was so delicious.