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
An aromatic Vietnamese noodle soup featuring star anise, ginger, and tender chicken over rice noodles. Authentic Pho Ga made easy at home.
Nutrition per serving
345 Calories
28g Protein
38g Carbs
8g Fat
2g Fiber
Ingredients
Instructions
- . Char ginger and onion. Toast spices.
- . Simmer chicken with aromatics 40 minutes.
- . Strain broth. Shred chicken.
- . Assemble bowls with noodles, chicken, and toppings.
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.