Description
Authentic Vietnamese Chicken Pho (Pho Ga) is a fragrant, flavorful noodle soup featuring a clear, aromatic broth simmered with star anise, cinnamon, cloves, and fennel seeds. Tender chicken thighs add richness, served over delicate rice noodles and garnished with fresh herbs, bean sprouts, lime, and spicy condiments for a perfectly balanced and comforting meal.
Ingredients
Scale
Broth Ingredients
- 1 tbsp vegetable or canola oil
- 2 onions, halved (skin on)
- 5 cm (2 inch) piece of ginger, sliced 0.75 cm (1/3 inch) thick (unpeeled)
- 2 litres (2 quarts) water
- 1.5 kg (3 lb) chicken thighs, bone in, skin on
- 5 star anise pods
- 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)
Noodles & Toppings
- 360 g (13 oz) dried thin flat rice noodles (or 600 g fresh rice noodles)
- 2 green onion stems, finely sliced
- 3 cups bean sprouts
- 1 small bunch each Thai basil, mint, coriander/cilantro
- 2 limes, cut into 4 wedges
- Hoisin sauce (to serve)
- Sriracha (to serve)
- Red chillies, finely sliced (optional)
Instructions
- Char onion and ginger: Heat oil in a large 6-litre (6-quart) pot over high heat. Place the halved onions and sliced ginger cut-side down. Leave undisturbed for about 2 minutes until they blacken, then turn and blacken the other side for another 2 minutes to deepen flavor.
- Add broth ingredients and simmer: Add 2 litres of water, chicken thighs, star anise, cinnamon stick, cloves, fennel seeds, coriander seeds, fish sauce, and sugar to the pot. Bring to a gentle simmer, then reduce heat to maintain a very gentle simmer with the lid slightly ajar.
- Simmer broth: Let the broth simmer gently for 1.5 hours. Periodically skim off any scum or foam that rises to the surface to keep the broth clear and clean.
- Strain the broth: Remove the chicken thighs and strain the broth through a fine sieve into a clean pot. You should have about 1.5 litres (1.5 quarts) of broth. If you have more, gently simmer to reduce; if less, add hot water to top up.
- Season the broth: Add salt and bring the broth back to a gentle simmer. The broth should taste slightly salty as flavors will dilute once noodles are added.
- Prepare chicken meat: Shred the cooked chicken meat, discarding bones and skin. Optionally reheat the chicken by briefly dunking in the hot broth before serving.
- Prepare noodles: Cook rice noodles according to package instructions just before serving. Drain thoroughly to avoid diluting the broth.
- Assemble the pho: Divide noodles into serving bowls. Top with shredded chicken and sprinkle with sliced green onions. Ladle approximately 375 ml (1.5 cups) of hot broth over each bowl.
- Garnish and serve: Serve pho with bean sprouts, fresh herbs (Thai basil, mint, cilantro), lime wedges, hoisin sauce, sriracha, and optional sliced red chillies for guests to add to taste. Squeeze lime into broth for added brightness. Enjoy immediately for best flavor and freshness.
Notes
- Use bone-in, skin-on chicken thighs for richer flavor; bones contribute to a fuller tasting broth.
- Char onion and ginger with skin on to deepen the broth’s aroma and color without bitterness.
- Keep lid slightly ajar while simmering to allow flavors to concentrate without overboiling.
- Skimming scum is important to achieve a clear broth.
- Fresh herbs and crunchy bean sprouts are crucial for authentic pho experience.
- Leftover chicken can be used in salads or sandwiches.
- Thin flat rice noodles are traditional; adjust noodle quantity per serving preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Keywords: Vietnamese Chicken Pho, Pho Ga, Vietnamese Noodle Soup, Chicken Noodle Soup, Vietnamese Broth Soup
