Pho Ga (chicken pho) is Vietnam's beloved aromatic noodle soup - a lighter, quicker alternative to beef pho that's equally satisfying. The broth is fragrant with star anise, cinnamon, and charred ginger, creating a deeply aromatic base for silky rice noodles and tender chicken.
While beef pho takes hours, chicken pho can be made in about an hour without sacrificing flavor. The key is charring the aromatics and toasting the spices to unlock their essential oils. The result is a restaurant-quality bowl you can make any weeknight.
Essential Pho Spices
- Star anise: Licorice-like warmth
- Cinnamon: Vietnamese cassia preferred
- Cloves: Just a few - very potent
- Coriander seeds: Citrusy notes (optional)
Charring Aromatics
- Char ginger and onion directly on flame
- Or broil until blackened
- Charring adds smoky depth
- Don't skip this step!
Pho Garnishes (Essential)
- Bean sprouts
- Thai basil and cilantro
- Lime wedges
- Hoisin and sriracha
Vietnamese Chicken Pho
Aromatic rice noodle soup with star anise and ginger.
Nutrition per serving
345Calories
28gProtein
38gCarbs
8gFat
2gFiber
3gSugar
Ingredients
For the broth:
For serving:
Instructions
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Char aromatics. Char ginger and onion directly over a gas flame (or under broiler) until blackened in spots, about 5 minutes per side. Toast star anise, cloves, and cinnamon in a dry pan until fragrant.
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Make broth. Add water, chicken, charred aromatics, and toasted spices to a large pot. Bring to a boil, then reduce to a gentle simmer. Skim any foam. Simmer 40 minutes.
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Season and strain. Remove chicken. Add fish sauce and sugar to broth. Strain broth through fine mesh sieve. Shred chicken meat, discarding bones and skin.
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Cook noodles. Soak rice noodles in hot water for 15-20 minutes until pliable, or cook according to package. Drain well.
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Assemble. Divide noodles among large bowls. Top with shredded chicken. Ladle hot broth over top. Serve with garnishes on the side for each person to add to taste.
Recipe Notes
- Deeper broth: Use a whole chicken and simmer 1-2 hours.
- Quick version: Use store-bought broth and add pho spice packet.
- Noodle tip: Don't overcook - they'll soften more in hot broth.
- Storage: Broth refrigerates 5 days, freezes 3 months. Store noodles separately.
