Vietnamese Chicken Noodle Soup (Phở Gà)

Whenever I’m feeling under the weather or just want something comforting, a bowl of pho gà always does the trick.

It’s lighter than beef pho but still full of flavor from the chicken broth and warm spices. Plus, it requires less prep work and cooks much faster. A win-win!

What is Pho Ga?

Phở Gà is the chicken version of Vietnam’s famous noodle soup (Phở Bò). It’s commonly called called chicken pho in the U.S.

Instead of beef bones that take hours to simmer, pho ga uses a whole chicken and/or chicken bones to create a lighter broth that still tastes rich and flavorful.

What You Will Need

To make Chicken Pho, gather the following ingredients:

• Chicken – For this recipe, I’m using a whole non–free-range chicken. Traditionally, free-range chicken is preferred for authentic pho ga. The meat is chewier, which is how it’s enjoyed in Vietnam, but it’s also more expensive. At my local Asian store, a free-range chicken costs about $16 and is half the size of a regular bird. You can also use chicken parts instead of a whole chicken. Bone-in, skin-on dark meat gives the broth the most flavor.
• Flat rice noodles – Found dried in the pantry aisle or fresh in the refrigerated section, often labeled “pho noodles.”
• Aromatics – Ginger, yellow onion, green onion, and cilantro. These bring fragrance to the broth.
• Spices – Chicken pho uses fewer spices than beef pho. I use dried coriander seeds. If you can find Chinese cinnamon, add a stick for extra warmth, but it’s optional. But if you have the spices from beef pho, go ahead and use that instead.
• Seasonings – Sea salt, fish sauce, rock sugar, chicken bouillon powder, and MSG. The bouillon and MSG are optional but highly recommended. If you skip them, adjust with more salt or fish sauce.
• Garnishes – Thinly sliced yellow onion, green onion, and cilantro to finish each bowl.
• Optional accompaniments – Vietnamese coriander (rau ram), shredded cabbage, Thai basil, fried shallots, ground black pepper, chili or jalapeño, lime wedges, hoisin sauce, and sriracha chili sauce.

How to Make Phở Gà

Step 1. Roast the aromatics

Place the ginger and shallots on a baking tray and roast in a toaster oven or air fryer at 400°F for about 15 minutes, or until lightly charred and fragrant.

In a small dry frying pan, toast the pho spices over medium heat for 30 seconds to 1 minute, just until they release their aroma without smoking. Set aside.

Step 2. Make the stock

In a large stock pot, add the chicken, roasted ginger, roasted onion, green onion, cilantro, and water. Add the toasted spices as well, either loose or wrapped in a spice ball or cheesecloth.

Bring everything to a boil, then reduce the heat to a gentle simmer. Leave the pot uncovered and cook for about 1 hour.

Step 3: Season the stock

Carefully remove the chicken and let it cool slightly before shredding the meat by hand or chopping it into smaller pieces. Set the chicken aside. Remove all solids from the stock then then season to taste with fish sauce, salt, or sugar.

Step 4. Prep other ingredients

Prepare the garnishes and any additional vegetables you want to use. Cook the rice noodles according to the package instructions.

Step 5. Assemble the bowl

Place rice noodles in each bowl and top with shredded chicken. Ladle in hot broth, then garnish with your choice of herbs, vegetables, lime wedges, and sauces. Serve immediately and enjoy!

But also keep in mind, that if you have leftover and reheat it, the more you reheat, the saltier the broth becomes. This is why I usually avoid getting pho in restaurants at the end of the day.