If you haven’t tried Phở Ga (Vietnamese Chicken Pho Soup) yet, you’re about to fall in love with one of Vietnam’s comfort food treasures. This beautifully aromatic soup combines melt-in-your-mouth chicken, a crystal-clear, spiced broth, and chewy rice noodles for the kind of bowl that soothes you from the very first slurp.
Why You’ll Love This Recipe
- Unforgettable Aromatics: Roasted ginger, charred onion, and a spice blend that perfumes your kitchen and tastes magical in every spoonful.
- Clear, Clean Broth: Careful parboiling and skimming make this broth incredibly pure—light, yet rich in deep flavor.
- Perfect for Sharing: Phở Ga (Vietnamese Chicken Pho Soup) is absolutely made for gathering around the table with friends and loved ones—just set out the toppings and let everyone create their own bowl.
- Totally Customizable: Easily tweak the broth, toppings, or even the noodles to match your family’s taste and what you have on hand.
Ingredients You’ll Need
Every ingredient in this Phở Ga (Vietnamese Chicken Pho Soup) recipe adds a special layer of flavor or enhances the dish’s signature color and texture. Together, they create pure magic in a bowl—trust me, you don’t want to skip a thing!
- Coriander & Fennel Seeds: These seeds are gently toasted for a sweet, citrusy aroma you’ll recognize from the first sip.
- Vietnamese Cinnamon Stick: Adds warmth and subtle sweetness unique to authentic pho.
- Black Cardamom Pods & Star Anise: Essential for the signature deep, smoky aroma and complex undertones.
- Whole Cloves: Give the broth a peppery lift and beautiful floral notes.
- Yellow Onions, Daikon & Ginger: Roasting these veggies brings out their natural sweetness and infuses the broth with depth and subtle smokiness.
- Whole Chicken + Chicken Breast: The perfect mix for juicy meat and a rich, silky broth. Use the best chicken you can find for flavor that really shines!
- Chicken Bouillon Powder, Palm Sugar, Salt: These backbone ingredients amp up umami, balance saltiness, and add a touch of natural sweetness.
- Fish Sauce: For that final splash of savory-salty tang that makes Vietnamese broths irresistible.
- Rice Vermicelli Noodles: Soft, slippery noodles are the soul of every Phở Ga bowl—go for fresh if possible!
- All the Toppings: Cilantro, green onions, Thai basil, bean sprouts, ngo gai (culantro), jalapeños, lime wedges, hoisin, and Sriracha let each person jazz up their own bowl.
Variations
Phở Ga (Vietnamese Chicken Pho Soup) is as adaptable as it is delicious! Don’t be afraid to personalize it based on what you love, what’s in your pantry, or how spicy you like things.
- Quick Weeknight Pho: Use a quality rotisserie chicken and store-bought chicken broth for a shortcut version that’s still deeply comforting.
- Low-Carb Option: Swap the classic rice noodles for zucchini noodles or shirataki noodles if you’re cutting back on carbs.
- Spicy Lovers’ Twist: Add extra sliced jalapeños or a dollop of chili crisp to turn up the heat.
- Allergen-Friendly: Omit the fish sauce and swap for soy sauce or coconut aminos for a fish-free or gluten-free version.
How to Make Phở Ga (Vietnamese Chicken Pho Soup)
Step 1: Toast the Spices for Maximum Aroma
Start by warming up those life-changing aromatics! Toss coriander seeds, fennel, cardamom, cloves, cinnamon, and star anise into a skillet and toast gently until they smell warm and fragrant (just about 2 minutes, stirring often). Let them cool, then bundle everything into a tea bag or spice infuser. This step is my secret to a broth that truly sings with Vietnamese flavor.
Step 2: Broil the Aromatics for Extra Depth
Set your broiler to high and spread the onion wedges, daikon chunks, and ginger slices on a foil-lined pan. Broil until they’re deliciously charred on the edges—don’t rush it! This caramelization gives your Phở Ga (Vietnamese Chicken Pho Soup) its signature earthy-sweet undertone and irresistible color.
Step 3: Parboil the Chicken for a Crystal-Clear Broth
Place your whole chicken and extra chicken breast in a big soup pot and cover with water. Bring to a rapid boil, then immediately remove the chicken and carefully pour out all the water. Give the chicken a quick rinse. This step is a little trick from Vietnamese grandmas everywhere—it keeps your broth clean and beautifully clear, without endless skimming.
Step 4: Simmer the Broth Low and Slow
Transfer the rinsed chicken, broiled aromatics, bouillon powder, palm sugar, and salt into a big stockpot. Fill with water, leaving about an inch at the top. Bring everything just to a boil, let it bubble for only 3 minutes (set a timer!), and skim off any foam. Then, turn off the heat, cover, and let it sit for a peaceful 45 minutes. The result? Incredibly rich but not heavy broth, and perfectly juicy chicken.
Step 5: Steep the Spices
Add your toasty spice bag, pour in an extra cup of water, and bring the broth back to a boil. Once boiling, reduce to a gentle simmer for 30 minutes—no more than 45 minutes total for the spices, or they’ll overwhelm your delicate broth! Fish out the spice bag when you’re done.
Step 6: Finish with Fish Sauce and Remove Aromatics
Splash in your fish sauce and taste the warmth deepen—adjust salt as you like. Use a spider strainer or slotted spoon to scoop out all the onions, daikon, ginger, and spices so your broth is perfectly clear. Now is the time to shred your rested chicken into bite-sized pieces—try not to eat it all before serving!
Step 7: Cook the Noodles & Assemble the Bowls
Cook your pho rice noodles according to package instructions—be gentle if they’re fresh, they only need a soak or a brief boil! Divide the noodles among bowls, top with sliced chicken, then ladle over that gorgeous, steaming hot broth. Invite everyone to pile on all their favorite herbs, sprouts, chilies, and a squeeze of lime. Finish with hoisin and Sriracha on the side—Pho night is served!
Pro Tips for Making Phở Ga (Vietnamese Chicken Pho Soup)
- Aromatic Broil: Broil your onions, ginger, and daikon in separate batches for extra-even caramelization and a broth with even deeper flavor.
- Spice Timing Matters: Only steep the spice tea bag for a maximum of 45 minutes—any longer and your broth can turn sharply medicinal.
- Crystal Clear Broth Hack: Always parboil and rinse your chicken before making the main broth. It’s a game-changer for clarity!
- Finish to Taste: Don’t add all the fish sauce and salt at once—taste as you go for a perfectly balanced, just-right finish.
How to Serve Phở Ga (Vietnamese Chicken Pho Soup)
Garnishes
All the fresh garnishes are what make Phở Ga (Vietnamese Chicken Pho Soup) so much fun! Set up a platter stacked with cilantro, green onion, white onion, Thai basil, bean sprouts, ngo gai (if you can find it), sliced jalapeños, and wedges of lime. Let everyone pile their favorites high for bursts of freshness in each bite.
Side Dishes
Keep sides simple and light—think crispy fried shallots as a topping, or serve with Vietnamese prawn crackers or a bright, zesty green papaya salad. And for a classic combo, an iced coffee or hot jasmine tea is perfect alongside your warm bowl.
Creative Ways to Present
For a dinner party, serve Phở Ga in wide white bowls so the broth and toppings glisten. Try individual garnishing plates for each guest, or offer tiny dipping cups of hoisin and Sriracha for added fun. For kids, set up a “pho bar” and let them build their own masterpiece bowls, complete with extra crunchy bean sprouts and lime slices!
Make Ahead and Storage
Storing Leftovers
Store leftover broth and chicken separately from the noodles and garnishes. Ladle the cooled broth with chicken into airtight containers and refrigerate for up to five days—the flavors actually deepen overnight!
Freezing
Phở Ga (Vietnamese Chicken Pho Soup) broth freezes beautifully. Let it cool completely, then freeze in mason jars or freezer-safe bags for up to two months. Thaw overnight in the fridge for best quality. For ready-to-go meals, freeze individually portioned broth plus shredded chicken and simply add fresh noodles and toppings later.
Reheating
Gently reheat the broth over medium heat until just simmering, never boiling—which keeps it delicate and clear. Warm your noodles by briefly dunking them in hot water, then assemble your bowls with broth and all your favorite toppings!
FAQs
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Can I use boneless, skinless chicken instead of a whole chicken?
You can, but a whole chicken (with skin and bones) delivers the richest flavor and silky mouthfeel to your broth. If you’re short on time, supplementing with boneless chicken breast is absolutely fine, but try to add some wings or drumsticks for that extra dimension.
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What can I substitute for daikon if I can’t find it?
If daikon isn’t available, a few peeled carrots will add a similar sweet earthiness. Rutabaga or regular white radish can also stand in nicely for this essential aromatic.
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Are pre-made pho spice kits just as good as making my own spice mix?
Pre-made spice kits are super convenient and do a fantastic job if you don’t want to buy separate jars. The flavor will still be wonderful—just double-check for freshness and try to toast the spices (even briefly) before adding them to your broth.
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How do I make Phở Ga (Vietnamese Chicken Pho Soup) extra clear?
Two secrets here: first, always parboil and rinse your chicken before making the main broth. Second, skim off any foam right after your broth first hits a boil. Letting the broth settle off-heat before adding spices also helps keep everything crystal clear.
Final Thoughts
There’s nothing quite as soul-soothing as a steaming bowl of Phở Ga (Vietnamese Chicken Pho Soup) made from scratch. Whenever you crave something heartwarming, nourishing, and layered with flavor, this recipe is here waiting to wrap you in a big, delicious hug. Give it a try—you’ll taste the love in every spoonful!
PrintPhở Ga (Vietnamese Chicken Pho Soup) Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Vietnamese
Description
Phở Ga, also known as Vietnamese Chicken Pho Soup, is a comforting and aromatic noodle soup that’s perfect for any time of year. This flavorful broth is infused with a blend of spices and served with tender chicken, fresh herbs, and rice vermicelli noodles.
Ingredients
Spice Mix
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 Vietnamese cinnamon stick
- 2 black cardamom pods
- 4 whole cloves
- 10 whole star anise pods
Broth
- 3 large yellow onions, large wedge cut
- 1 daikon (about 16 inches), peeled and cut into 2-inch pieces
- 1/2 lb ginger, peeled and sliced vertically
- 1 whole chicken + 1 large chicken breast
- 4 tablespoons chicken bouillon powder
- 6 pieces (95 g) palm sugar
- 1 1/2 tablespoons salt
- 18 cups (4.5 quarts) water
- 2 tablespoons fish sauce
Serve
- 1-2 packages pho rice vermicelli noodles, preferably fresh
- Cilantro, diced
- Green onion, diced
- White onion, thinly sliced
- Thai Basil
- Bean sprouts
- Ngo Gai (culantro)
- Sliced Jalapeños, optional
- Limes, sliced
- Hoisin Sauce
- Sriracha
Instructions
- Aromatics and Spices – Roast the spices and place them in a tea bag. Broil onions, daikon, and ginger until slightly charred.
- Broth – Parboil the chicken, then cook with daikon, onions, ginger, and seasonings. Let sit for 45 minutes, then add spice mix and simmer.
- Serve – Cook noodles, then assemble with broth, sliced chicken, herbs, and toppings. Serve hot with hoisin and sriracha.
Notes
- Pre-made spice kits can be used for convenience.
- Broil aromatics in batches for even charring.
- Parboil the chicken to save time and ensure a clean broth.
- Turn off the heat after 3 minutes of boiling for the chicken.
- Steep the spice mix for a maximum of 45 minutes.
- Add fish sauce and salt to taste at the end.
- Best served immediately but can be stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 calories
- Sugar: 4g
- Sodium: 1300mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg