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!
Hi Nagi,
Another absolute stunner of a recipe!! It got voted as new favourite by both my boys (aged 9 and 5). I made this for dinner last night and your lentil soup yesterday for lunches – it was a happy household 🙂 Thanks for your lovely recipes.
Woah that’s awesome Rachael!! N x
Hi! I am trying this recipe and I’m not finding any impurities to skim off the broth. Is this normal or am I doing something wrong? Perhaps chicken doesn’t create as much as meat bones?
That’s totally fine Lisa! N x
Excited to try this as I’m sure this will be delicious! I was just wondering if I could cook this with a slow cooker? If so, how long?
I have prepared your Braised Short Ribs in Red Wine-it was Delicious! I follow You on Facebook. Your style & recipes are Amazing. Thank You 4 Sharing 🙂
Hello Nagi,
can I make this soup in a pressure cooker? If yes for how many minutes?
Hi Shifa, this one really needs to simmer as you need to reduce the broth 🙂 N x
This was simply amazing! I made this for my mom and it took us back to our travels through Vietnam. Very grateful for you and your talent! Hugs 🤗
Hi! I am having trouble finding thighs with bone in skin on… the butcher was trying to sell me “chicken chops” – is this the same thing?
THANK YOU!!! I have always wanted to make my own pho broth at home but it has always looked so complicated and hard. This was so simple and so tasty!! I looked at your beef version and wanted to make it but I haven’t been bothered to look for the right cuts of beef/bone so when I saw this chicken version I was sold!! This was amazing! I loved knowing what was in it and the house smelt like a Vietnamese restaurant! You’re absolutely amazing!!!!
Hi Louise – my understanding is that a chicken chop is boneless, but consists of the whole leg. You need bone in meat here for the flavour in the broth. N x
This recipe was delicious!! It tasted just like pho in restaurants, but without the MSG. It was also very generous in terms of portion sizes. I used only 2/3 of all the ingredients and it was enough for 6 servings between my husband and I!
Another wonderful recipe Nagi! So flavourful and yummy! Thanks for another great recipe!
You’re so welcome Donna! N x
This was amazing! When I tasted just the broth, it seemed like an ordinary chicken soup and was disheartened. But the moment everything came together in the bowl, took me back to Saigon! “Sum of all parts” indeed. Very easy to make and super tasty. Had to add a little more salt than recommended here, but that could just be my tastebuds.
Thank you!
I’m so glad you enjoyed it Siddarth! N x
This pho is amazing! It takes me straight back to eating it on little stools on the street in Saigon. I made it for the first time last week and am already cooking it again tonight.
You nailed it again, Nagi! This soup rivalled the Pho I’ve had at restaurants. My whole family raved about it. Couldn’t believe how easy it was. My son thought I slaved over a hot stove all day….I let him think that I did! 😉
Nagi – I wanted to say thank you for all your maxing hard work and delicious recipes. You are like having a very trusted friend in the kitchen . Your recipes are fool proof and so thoughtfully written for real life cooking. Thank you for the dozer pictures too. Please know you have an ardent fan base in India.
Thanks so much Kavita, that’s so kind of you! N x
I made this tonight, with the coriander, absolutely delish… Thankyou
I’m so glad you enjoyed it Kevin! N x
Hi Nagi, made this recipe last night and it was delish!!!! I had to add heaps more salt though 😁 but that’s me. Thank you for sharing, I never thought I would ever be able to make Pho!!!
Hi Lorena, seasoning comes down to personal taste – I’m so glad you loved it though! N x
Oh no! Garlic is mentioned at the beginning and at the end!
Thanks so much for picking this up Jerry – I’ll fix now! N x
Hi Nagi. We are trying out the Pho recipe today. Yum yum, can’t wait! Just noticed that in your preamble you mentioned charring onion and GARLIC!, Assume you meant GINGER as that is how the recipe reads afterwards. Many thanks!
Hi Nagi,
I am making this tonight for 2 people so used the slider to adjust ingredients. This says to use 1 litre. At the end of your instructions it says that you should have 1.5 litres left (I’m guessing these numbers don’t adjust). What amount of liquid should I have left per serve?
P.S. Have not made a bad recipe of yours yet!
Hi Kelly, yes sorry only the ingredients adjust – as you’re making a half batch, you’ll need 750ml (1/2 of 1.5L) left. N x
Hi you do not heat up the spices in the pan for a bit?
Oh my goodness, so good and makes me so happy , totally amazing 😃
Fantastic Nagi
Would love to show you pictures
No need to here 🙂 N x
Hello,
With the Vietnamese chicken pho soup, do you have to use coriander ☹️ in the making of the broth? Can it be substituted for anything else?
Hi Kevin, you can leave it out if you prefer – there’s not really a suitable sub here 🙂 N x
Thanks….I will try it with.