Vietnamese Chicken Pho Soup (Pho Ga)

A lighter take on classic pho, this aromatic soup simmers chicken with spices, onion, and ginger to create a clear, fragrant broth. Served over rice noodles with fresh herbs, bean sprouts, lime, and chilli, it feels both comforting and refreshing at once. It’s the kind of bowl that warms you from the inside while still tasting clean and bright.

Instructions

1. 1

   Heat oil in a large pot. Place onion and ginger cut-side down and let them char without moving for 2 minutes, flip and cook 2 more minutes until darkened.

2. 2

   Add water, chicken, coriander, and spices (except salt). Bring to a simmer, then lower heat to very gentle bubbling. Cover loosely with the lid cracked open.

3. 3

   Simmer for about 1 1/2 hours, skimming foam from the surface a few times.

4. 4

   Remove chicken. Strain broth into a clean pot. You should end up with around 1.5 litres. If more, simmer to reduce; if less, add water.

5. 5

   Stir in salt and adjust to taste. Keep broth warm on low heat until serving.

6. 6

   Shred the chicken meat, discarding bones and skin. Keep warm until ready to serve.

7. 7

   Cook rice noodles just before serving according to packet instructions. Drain well so broth is not diluted.

8. 8

   To assemble: divide noodles between bowls, top with chicken, ladle over hot broth, scatter with green onions. Serve with bean sprouts, herbs, lime, hoisin, sriracha, and chilli so everyone can dress their own bowls.

Recipe Notes

• Whole chicken works too, just avoid reducing the weight or the broth will taste thin. Dark meat with bones gives better depth than breast alone.

• Use the stems and a few leaves from the coriander bunch in the broth and keep the leafy tops for garnishing later.

• If sprouts look limp, soak them in cold water in the fridge for half a day. They’ll crisp up and keep fresh longer if you change the water daily.

• Traditional toppings include Thai basil, mint, and coriander. If you can’t get all three, two will still taste authentic. Regular basil can stand in for Thai basil if needed.

• Avoid cast iron pots here since the charred aromatics may stick. A 6-litre stockpot is ideal so everything fits without risk of overflowing.

• Keep the simmer low and skim occasionally to achieve a clear, delicate broth rather than cloudy.

• You’ll have leftover chicken that’s been infused with spice. Shred and use in salads, fried rice, or noodle stir fries for another meal.

• For a fast version with stock, use chicken breast and low-sodium broth instead of thighs and water. Adjust fish sauce and salt down since broth is already seasoned.

• This recipe comfortably serves 4 with generous bowls, 5 standard, or 6 lighter portions.

• Broth keeps well in the fridge up to 5 days or in the freezer for 3 months. Don’t discard the layer of fat—it gives richness when reheated.

• Nutrition values are based on 4 hearty servings, estimating chicken meat eaten and some fat absorbed into the broth.