Chicken Pho (Pho Ga)
Pho ga is the lighter, quicker cousin of beef pho, and it is the version most Vietnamese home cooks make on a weeknight. Bone-in chicken simmers with charred onion, charred ginger and a few toasted whole spices until the broth is clear, golden and fragrant. The meat gets shredded, the broth gets seasoned with fish sauce, and everyone builds their own bowl with herbs, bean sprouts, lime and chilli.
By Mei Lin Tan
Published
- Prep Time
- 20 mins
- Cook Time
- 1 hr 20 mins
- Total Time
- 1 hr 40 mins
- Servings
- 4 servings
How do you make Chicken Pho (Pho Ga)?
To make chicken pho, char an onion and ginger, toast star anise, cinnamon, coriander seeds and cloves, then simmer them with 1.2 kg bone-in chicken in 2.5 L water. Remove the chicken at 74°C (165°F), shred it, and simmer the bones 30 minutes more. Strain, season with fish sauce and sugar, and ladle over rice noodles, chicken and herbs.
- Total time
- 1 hr 40 mins
- Calories
- 660 per serving
- Protein
- 42 g
- Yield
- 4 servings
- Difficulty
- Medium
- Method
- Simmering
Ingredients
Broth
Bowls
To serve
Equipment
Large stockpot (at least 5 L) · Fine-mesh sieve · Skillet or broiler tray · Medium pot for the noodles · Tongs
Quick Directions
Char the onion and ginger
Char the onion and ginger in a dry skillet for 8-10 minutes.
Toast the spices
Toast the whole spices in the dry stockpot for 2 minutes.
Simmer the chicken
Simmer the chicken with the aromatics for 30-35 minutes, to 74°C (165°F).
Shred and return the bones
Shred the meat, return the bones and simmer 30 minutes more.
Strain and season
Strain the broth, then season with fish sauce, sugar and salt.
Cook the noodles
Cook the rice noodles for 4-6 minutes, then drain and rinse.
Build the bowls
Top noodles with chicken and herbs, then ladle boiling broth over.
Step-by-Step Instructions
Follow these detailed steps to make the perfect chicken pho (pho ga).
Char the onion and ginger
Heat a dry skillet over medium-high heat. Add the onion halves and ginger, cut sides down, and cook for 8-10 minutes, turning once, until blackened in patches and softened at the edges. You can also do this under a hot broiler or with tongs over a gas flame. Rinse off any loose, flaky char.
Toast the spices
Put the star anise, cinnamon stick, coriander seeds and cloves in the dry stockpot over medium heat. Toast for about 2 minutes, shaking the pot, until fragrant. Tip them into a spice bag or tea infuser if you have one so they are easy to lift out later.
Simmer the chicken
Add the chicken, charred onion, ginger, toasted spices and the cold water to the pot. Bring it up to a boil over high heat, then turn it down so the surface just trembles. Skim off the grey foam that rises during the first 10 minutes. Simmer uncovered for 30-35 minutes, until the thickest piece of chicken reads 74°C (165°F) on an instant-read thermometer.
Shred and return the bones
Lift the chicken out onto a plate and leave it until cool enough to handle. Pull the meat into bite-size shreds and set it aside, covered. Put the bones and skin back into the pot and keep the broth at a gentle simmer for another 30 minutes to deepen its flavour.
Strain and season
Strain the broth through a fine-mesh sieve into a clean pot and discard the bones, spices and aromatics. You should have about 2 L. Skim off some of the fat if you like, then stir in the fish sauce, sugar and salt. Taste and add more fish sauce for depth or salt for brightness. Keep the broth hot.
Cook the noodles
While the broth finishes, cook the rice noodles according to the package, usually 4-6 minutes in boiling water, until tender but still slightly chewy. Drain and rinse briefly under warm water so they do not clump.
Build the bowls
Divide the noodles among 4 large bowls and top with the shredded chicken, red onion, green onions and coriander. Bring the broth back to a rolling boil and ladle about 500 ml (2 cups) into each bowl so it warms the noodles and chicken through. Serve at once with bean sprouts, basil, lime wedges, chilli, hoisin and sriracha on the side.
Recipe Tips
- Keep the broth at a lazy simmer, never a rolling boil. Hard boiling emulsifies the fat and turns the broth cloudy.
- For an extra-clear broth, blanch the chicken first: cover it with cold water, boil for 3 minutes, drain, rinse the pieces, then start the recipe.
- Thigh and drumstick meat stays juicy through the long simmer. If you prefer breast meat, poach a boneless breast in the broth for the last 15-20 minutes, to 74°C (165°F).
- Season the broth a little stronger than you would drink it on its own, because the noodles and herbs dilute it in the bowl.
Variations
- Use a small whole chicken (about 1.5 kg) instead of pieces and simmer it until the thickest part of the thigh reaches 82°C (180°F), about 45 minutes.
- Add 2 chicken wings or a chicken back to the pot for a richer, more gelatinous broth.
- Stir a little chilli oil into each bowl for heat, or add a soft-boiled egg to make it more filling.
Nutrition (per serving)
| Calories | 660 |
|---|---|
| Protein | 42 g |
| Carbs | 88 g |
| Fat | 15 g |
| Saturated fat | 4 g |
| Fibre | 3 g |
| Sugar | 5 g |
| Sodium | 1350 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Store the broth, chicken and noodles in separate airtight containers for up to 4 days. Keep the herbs and bean sprouts wrapped in a damp paper towel.
- Freezer
- Freeze the strained broth for up to 3 months and the shredded chicken for up to 2 months. Thaw overnight in the fridge. Noodles do not freeze well, so cook them fresh.
- Reheat
- Bring the broth to a full boil on the stove, add the chicken for 1-2 minutes to heat through, then pour over freshly cooked or briefly re-warmed noodles.
Chicken Pho (Pho Ga) FAQs
What is the difference between pho ga and pho bo?
Pho ga is made with chicken and pho bo with beef. Chicken pho uses a lighter, quicker broth that simmers for about an hour, while beef pho broth is usually simmered from beef bones for 6 hours or more.
Which noodles should I use for chicken pho?
Use flat dried rice noodles about 5 mm wide, often labelled banh pho or rice sticks. Fresh flat rice noodles are even better if you can find them and only need a quick dip in boiling water.
Why is my pho broth cloudy?
Cloudy broth usually comes from boiling it too hard or skipping the skimming. Keep it at a gentle simmer, skim the foam in the first 10 minutes, and strain it through a fine sieve before seasoning.
Is chicken pho gluten-free?
The broth, rice noodles and toppings are naturally gluten-free, but some fish sauces and most hoisin sauces contain wheat. Check the labels on both, or leave out the hoisin, for a gluten-free bowl.
Can I make the pho broth ahead?
Yes. Make the broth and shred the chicken up to 4 days ahead and keep them chilled separately. The fat sets on top in the fridge, so you can lift it off before reheating for a cleaner broth.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
