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Chicken Pho (Phở Gà)

- Serves 6-8 pax​

There’s nothing quite as comforting as a steaming bowl of Phở Gà (Vietnamese Chicken Pho). Unlike its beef counterpart, this lighter version features a delicate broth infused with fragrant ginger, shallots, and coriander seeds, creating a perfectly balanced depth of flavor. The best part? It’s faster to make than beef pho but just as rich and satisfying. This recipe will guide you through the simple steps to achieving a clear, aromatic broth, tender chicken, and silky noodles—just like a true Hanoi-style bowl of pho. Serve it with fresh herbs, lime, and your favorite condiments for an authentic Vietnamese dining experience at home. Find our super-easy Chicken Pho recipe video on Instagram

Image by Luisa Brimble
Broth Ingredients

  • 1 whole free-range chicken

  • 2 tbsp salt

  • 1 sprig spring onion

  • 2 slices ginger

  • 3 liters water (or just enough to cover the chicken)

  • 1 yellow onion, peeled

  • 1 tbsp rock sugar (adjust to taste)

  • 1-2 tsp chicken stock concentrate

  • 2 tbsp fish sauce (adjust to taste)


Aromatics & Spices

  • 1 knob ginger (double thumb size)

  • 3 shallots

  • 1 tbsp coriander seeds (or 6 coriander roots)

  • 1 cinnamon stick

  • 2 star anise


To Assemble

  • 450g dried flat rice noodles (or 1kg fresh pho noodles) (55g per person)

  • 5 kaffir lime leaves, finely slivered

  • 1 yellow onion, thinly sliced & soaked in cold water (to remove sharpness)

  • 100g spring onions (green part finely chopped, white bulbs bruised)

  • Culantro (saw-tooth coriander), to serve

  • Thai basil, to serve

  • 300g bean sprouts, blanched (40g per person)

  • Lime wedges


Condiments: (Optional but recommended)

  • Fish sauce, for extra seasoning

  • Sriracha & hoisin sauce, for dipping

  • Pickled garlic chili, for added tang

Recipes

1. Prep the Chicken

  • Rub the chicken with 1 tbsp salt to remove odors, rinse well.

  • Stuff 1 spring onion and 2 slices of ginger into the cavity.

2. Make the Broth

  • Place chicken in a pot, add ~3L water (just enough to cover).

  • Heat until almost boiling, skimming foam. Add:

  • 1 tbsp salt

  • 1 tbsp rock sugar

  • 1 tsp chicken stock concentrate

  • fish sauce

  • 1 peeled yellow onion

  • Simmer on low for ~60 mins, until tender.

3. Prepare Aromatics & Spices

  • Char ginger & shallots over an open flame (or dry pan). Rinse lightly to get rid of excess burnt bits.

  • Toast coriander seeds, cinnamon, star anise in a dry pan.

  • Place aromatics in a soup bag/cheesecloth and add 30 mins before serving to keep broth clear.

4. Prepare Noodles & Toppings

  • Blanch bean sprouts, rinse under cold water.

  • Cook rice noodles as per package, rinse under cold water.

5. Shred the Chicken

  • Check chicken doneness by piercing with a chopstick (no pink liquid = done).

  • Transfer to chilled water, then debone and shred.

  • Return bones to the broth for more flavor.

  • Adjust seasonings.

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6. Assemble & Serve

  • Fill bowls ⅓ full with noodles.

  • Top with chicken, lime leaves, onions, bean sprouts, spring onions.

  • Ladle hot broth over everything.

  • Garnish with more spring onion/coriander and serve with lime, sawtooth coriander, Thai basil.

Optional Condiments: Fish sauce, Sriracha, hoisin, pickled garlic chili.
Enjoy your warm, fragrant Phở Gà!

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