Chicken pho, or phở gà, pairs tender chicken and flat rice noodles with a clear, fragrant broth. Charred onion and ginger give the soup depth, while a restrained blend of whole spices adds warmth without overwhelming the chicken. Fresh herbs, thinly sliced onion, and lime bring the finished bowl into balance.
This chicken pho recipe makes six generous servings using a whole chicken. The method is straightforward: gently poach the bird, return its bones to the broth for a short second simmer, and assemble each bowl just before serving.
What Is Chicken Pho?
Phở gà is a Vietnamese chicken noodle soup made with rice noodles called bánh phở, chicken broth, and sliced or shredded chicken. Its character comes from the combination of savory broth, aromatic ginger and onion, warm spices, and fresh garnishes.
Unlike a thick soup, chicken pho should have a light, fluid broth. Gentle simmering and careful straining help keep it clear, while fish sauce and a little sugar round out the seasoning.
Recipe Overview
- Yield: 6 servings
- Prep time: 20 minutes
- Cook time: About 1 hour 40 minutes
- Total time: About 2 hours
Ingredients for Chicken Pho
For the Chicken and Broth
- 1 whole chicken, 3½–4 pounds, giblets removed
- 14 cups water, plus more as needed to cover the chicken
- 2 medium yellow onions, divided
- 1 piece fresh ginger, about 4 inches long, halved lengthwise
- 3 whole star anise
- 1 cinnamon stick, about 3 inches long
- 1 tablespoon coriander seeds
- 3 whole cloves
- 2 teaspoons fine salt, plus more to taste
- 3 tablespoons fish sauce, plus more to taste
- 2 teaspoons granulated sugar
For the Noodles and Garnishes
- 1 pound dried flat rice noodles labeled bánh phở
- 4 scallions, thinly sliced
- ½ cup chopped fresh cilantro
- 2 limes, cut into wedges
- 2 cups Thai basil leaves, optional
- 2 cups bean sprouts, blanched and drained, optional
- 1 fresh red chile or jalapeño, thinly sliced, optional
- Hoisin sauce and sriracha, for serving on the side, optional
How to Make Chicken Pho
- Prepare the aromatics. Peel both onions. Halve one for the broth; slice the other very thinly for serving and refrigerate it. Heat a dry heavy skillet over medium-high heat. Place the onion halves cut-side down in the skillet with the ginger. Cook for 8–10 minutes, turning the ginger occasionally, until both have dark brown patches. Remove any loose, brittle burnt pieces.
- Toast the spices. Add the star anise, cinnamon, coriander seeds, and cloves to a small dry skillet. Toast over medium-low heat for 1–2 minutes, stirring, until fragrant. Place them in a spice bag or tie them securely in cheesecloth.
- Start the broth. Put the chicken in a snug 7- to 8-quart stockpot. Add 14 cups water, adding a little more if needed to cover it. Bring slowly to a gentle simmer over medium heat, skimming off foam as it rises. Add the charred onion, ginger, spice bag, and salt.
- Gently cook the chicken. Reduce the heat to maintain a bare simmer with occasional small bubbles. Leave the lid slightly ajar. Remove the spice bag after 30 minutes. Continue cooking until the thickest parts of the breast and thigh reach 165°F without the thermometer touching bone, generally 50–65 minutes total after the broth reaches a simmer.
- Remove the meat and finish the broth. Carefully transfer the chicken to a tray and let it rest for about 10 minutes. When cool enough to handle, remove the meat and slice or shred it. Cover it to prevent drying. Return the carcass and bones to the pot and simmer gently for another 20 minutes.
- Strain and season. Strain the broth through a fine-mesh strainer into a clean pot; discard the bones and spent aromatics. Skim off excess fat, leaving a little for flavor. Stir in the fish sauce and sugar. Taste and adjust with more fish sauce or salt. If the broth tastes overly concentrated, add a little hot water. Keep it hot at a gentle simmer.
- Prepare the noodles. While the bones simmer, cook or soak the rice noodles according to their package directions. Drain well. If prepared ahead, rinse briefly with cool water to prevent sticking, then dip them in boiling water to reheat before assembling.
- Assemble and serve. Divide the hot noodles among six warmed bowls. Add chicken, thinly sliced onion, scallions, and cilantro. Ladle over the very hot broth. Serve immediately with lime wedges and any optional basil, blanched sprouts, sliced chile, hoisin, or sriracha.
Tips for Clear, Flavorful Chicken Pho
- Avoid a rolling boil. Vigorous bubbling stirs fat and proteins into the liquid, making the broth cloudy. A quiet simmer also cooks the chicken more gently.
- Use temperature rather than timing alone. Chicken size, starting temperature, and pot shape all affect cooking time. Check both the breast and thigh.
- Keep the spices in balance. Toasting releases their aroma, but prolonged simmering can make them dominate. Removing the spice bag after 30 minutes keeps the chicken flavor prominent.
- Season for the finished bowl. Plain noodles soften the broth’s intensity, so the broth should taste well seasoned before assembly. Add fish sauce gradually because brands vary in saltiness.
- Keep noodles separate. Rice noodles left in broth continue absorbing liquid and become soft. Assemble only the portions you plan to eat.
Serving Suggestions and Variations
Serve chicken pho piping hot, with garnishes arranged separately so everyone can adjust their bowl. Start with a taste of the broth before adding lime or sauces. Hoisin and sriracha can also be used as dipping sauces for the chicken rather than stirred into the soup.
Chicken-piece variation: Replace the whole bird with about 3½ pounds of bone-in chicken thighs and drumsticks. Check individual pieces for doneness and remove them as they reach 165°F. Return the bones for the final simmer.
Shortcut variation: Use about 12 cups of unsalted chicken stock and 4 cups of cooked shredded chicken instead of the whole chicken and water. Simmer the stock with the charred aromatics and toasted spices for 30 minutes, then strain and season. Warm the chicken in the broth before serving; it will not need the full cooking time above.
Frequently Asked Questions
Which noodles should I buy for chicken pho?
Look for flat rice noodles labeled bánh phở or pho noodles. Narrow or medium-width noodles work well. Follow the package instructions, since soaking and cooking times vary considerably by thickness and brand.
Can I make the broth ahead?
Yes. Cool the broth and chicken promptly in separate shallow containers and refrigerate within two hours. Refrigerate for 3–4 days, or freeze the broth for up to 3 months. Reheat the broth thoroughly and heat leftover chicken to 165°F before serving. Prepare fresh noodles and garnishes when possible.
Why does my broth taste weak?
It may need salt or fish sauce rather than more spices. Adjust the seasoning first. If it still tastes watery, simmer the strained broth uncovered to reduce it slightly, then taste again before adding the noodles.
Do I need to rinse the raw chicken?
No. Rinsing raw poultry can spread bacteria around the sink and nearby surfaces. Place the chicken directly in the pot, wash your hands and utensils after handling it, and cook it to the proper internal temperature.
