Authentic Pho Ga (Vietnamese Chicken Noodle Soup) Recipe
A bowl of Authentic Pho Ga (Vietnamese Chicken Noodle Soup) is more than just a meal—it’s a heartwarming hug in soup form, infused with deep, aromatic flavors and vibrant freshness. The glistening golden broth, made from gently simmered chicken and toasted spices, is soul-soothing and uniquely satisfying. Served with slippery rice noodles and a medley of fresh garnishes, this soulful soup is a cherished staple throughout Vietnam, celebrated for how every spoonful delivers comfort and complexity. If you’ve longed to recreate restaurant-worthy pho ga at home, this step-by-step guide will help you master all the secrets of this legendary dish.
Ingredients You’ll Need
The ingredient list for Authentic Pho Ga (Vietnamese Chicken Noodle Soup) is surprisingly short, but each component plays a starring role in creating the hallmark depth and clarity of the broth. With a few special spices and classic toppings, you can transform simple pantry staples into a pho that’s absolutely unforgettable.
- Whole chicken (about 3-3.5 lbs): Provides the rich, clean base for the broth and the tender meat that tops each bowl.
- Ginger (3 thumb-sized pieces, peeled and sliced): Adds warmth and lingering fragrance—essential for the classic pho aroma.
- Shallots (5 large, peeled): Lends gentle sweetness and a subtle, savory undertone.
- Cassia bark or cinnamon stick (small piece): Infuses the broth with sweet spice, creating the iconic pho flavor.
- Star anises (2-3): Contributes that signature licorice perfume that sets pho apart from other soups.
- Coriander seeds (1 tablespoon): Brings bright, citrusy notes that balance the richness.
- Black cardamom pod (cracked open): Adds smokiness and a gentle, balsamic depth to the broth.
- Salt (2 teaspoons, plus extra): Enhances every flavor—don’t forget that extra pinch for parboiling!
- Fish sauce (2-3 tablespoons): Delivers a savory, briny punch right at the finish.
- Water (9 cups): Forms the base of the broth, allowing all those spices to shine.
- Pho rice noodles: Essential for soaking up every drop of that fragrant broth.
- Scallions: Freshens each bowl and adds color and crunch.
- Half an onion (sliced very thinly): Provides sweetness and a delicate raw crunch.
- Freshly cracked black pepper: For a mild kick and aroma just before serving.
- Birds-eye chili pepper (sliced): Gives heat to those who crave a little fire in their pho.
- Lime wedges: The bright, citrusy lift that ties everything together.
How to Make Authentic Pho Ga (Vietnamese Chicken Noodle Soup)
Step 1: Parboil the Chicken
To create a crystal-clear broth for Authentic Pho Ga (Vietnamese Chicken Noodle Soup), bring a large pot of water to a boil, add a generous pinch of salt, and carefully lower in the whole chicken. Let it bubble for just one minute—enough to release surface impurities. Quickly remove the chicken, discard the water, and rinse the bird under cold water. This crucial step ensures your broth stays clean, delicate, and free from unwanted flavors.
Step 2: Toast the Aromatics and Spices
Next, heat a dry skillet over medium heat. Add the halved ginger and whole shallots, dry roasting them until the skins are blistered and deeply fragrant. Set aside, then reduce the heat to medium-low. Add cassia bark or cinnamon, star anise, coriander seeds, and black cardamom pod. Gently toast them, shaking the pan often, until the spices turn aromatic—be careful, they burn fast! Bundle toasted spices into a spice pouch or cheesecloth for easy removal later. These steps are magical: roasting brings out hidden flavors that turn your broth from good to unforgettable.
Step 3: Build the Broth (Stovetop Method)
Wipe out your pot. Add the parboiled chicken, roasted ginger and shallots, spice pouch, 2 teaspoons salt, and 9 cups water. Bring everything just to a boil, then lower the heat so the broth barely simmers. Skim off foam as it floats to the surface. Cover and let the chicken poach gently for 15-20 minutes—test for doneness by poking the thigh; clear juices mean it’s ready. Remove the chicken and chill in an ice bath to stop the cooking and keep the meat juicy. Separate meat from bones, return bones to the simmering pot, and let the broth gently bubble for 45-60 minutes (or more!) to coax out every last ounce of flavor. Finish by seasoning with fish sauce to your liking.
Step 4: Pressure Cooker Shortcut
If you’re in a hurry, Authentic Pho Ga (Vietnamese Chicken Noodle Soup) can be made in a pressure cooker without sacrificing much flavor. Place the chicken, one third of your ginger and half the shallots, 2 teaspoons salt, and 6 cups water into your pressure cooker. Cook on High for 3-4 minutes, then carefully release the pressure. Ice-bath the chicken, separate the meat, and add the bones back into the cooker along with the remaining aromatics and toast-spice pouch. Pressure cook on High another 20-30 minutes, then allow the steam to release naturally. Taste and adjust broth with fish sauce and more water if needed.
Step 5: Assemble the Bowls
While your broth simmers, shred or slice the chicken into hearty bite-sized pieces. Prep your pho rice noodles according to package directions. Slice your onions paper-thin and separate the green and white parts of the scallions—poaching the whites briefly in hot broth mellows their flavor, while the greens bring fresh crunch. To serve, layer hot noodles in each bowl, top with chicken, scallion greens, and onions. Bring the broth to a boil, then ladle it piping hot over the noodles and toppings. Finish with freshly cracked black pepper for aroma.
Step 6: Add Garnishes and Serve
Place extra sliced birds-eye chili and lime wedges on the side of each steaming bowl of Authentic Pho Ga (Vietnamese Chicken Noodle Soup) so everyone can customize their serving. The joy is in letting each person tweak the flavors with a squeeze of lime or a hit of chili heat before digging in. Serve immediately.
How to Serve Authentic Pho Ga (Vietnamese Chicken Noodle Soup)
Garnishes
Generous garnishing is the hallmark of Authentic Pho Ga (Vietnamese Chicken Noodle Soup). Set out bowls of birds-eye chili slices, lime wedges, chopped scallions, and extra thin onion for diners to add individually. In Vietnam, sometimes torn cilantro, Thai basil, or crunchy bean sprouts are also offered. These fresh toppings are fun to mix in, brightening the rich broth right at the table.
Side Dishes
While Authentic Pho Ga (Vietnamese Chicken Noodle Soup) is a satisfying meal on its own, adding simple sides can turn your table into a mini Vietnamese feast. Try offering crunchy fried shallots, a plate of fresh herbs, or a small pile of extra chili for the fire-eaters at your table. Vietnamese pickled vegetables or a tangy green papaya salad make lively, palate-cleansing companions that contrast beautifully with the hot soup.
Creative Ways to Present
If you’re hosting friends, assemble a pho “bar” with bowls of noodles, platters of chicken, and all garnishes and toppings set out buffet-style. Let everyone build their own bowl, adding as much chicken, onions, or spice as they like. Authentic Pho Ga (Vietnamese Chicken Noodle Soup) also makes a fantastic dish for cozy winter gatherings or celebratory brunches—pair it with strong Vietnamese coffee for a true cultural touch.
Make Ahead and Storage
Storing Leftovers
Keep leftover broth and chicken in separate airtight containers in the refrigerator for up to 3 days. Store noodles separately so they don’t soak up all the broth and turn mushy. Reheat only what you’ll eat for best taste and texture—the delicate broth base of Authentic Pho Ga (Vietnamese Chicken Noodle Soup) deserves to shine.
Freezing
The broth freezes beautifully for up to 3 months—let it cool completely, then stash it in freezer-safe bags or containers. Chicken can be frozen in small portions for convenience. You’ll love having a stash of pho base ready for quick, comforting meals!
Reheating
To revive your leftovers, gently bring the broth to a bare simmer on the stove (never a hard boil). Add the chicken just to warm through. Reheat the noodles separately by briefly dipping them in hot water. Assemble your toppings and you’re only minutes away from another delicious bowl of Authentic Pho Ga (Vietnamese Chicken Noodle Soup).
FAQs
Can I use chicken breasts or thighs instead of a whole chicken?
Yes, but using a whole chicken imparts a richer, more gelatinous broth and gives you both light and dark meat. If you must use only parts, opt for bone-in, skin-on pieces for best flavor.
How do I keep my broth clear?
Always parboil and rinse the chicken before simmering, skim foam frequently, and keep the heat gentle rather than boiling. Patience and skimming are the secret weapons for that shimmering, golden-clear Authentic Pho Ga (Vietnamese Chicken Noodle Soup) broth!
What can I substitute for black cardamom?
If you can’t find black cardamom, simply omit it or use an extra piece of ginger for warmth. Do not use green cardamom—the flavor is quite different and won’t suit the pho profile.
Should I add MSG to my pho broth?
Traditional home cooks in Vietnam often use a small pinch of MSG for extra depth, but with this recipe’s whole chicken and toasted spices, you’ll find the flavor plenty satisfying without any additives.
Can I double the recipe for a crowd?
Absolutely! Authentic Pho Ga (Vietnamese Chicken Noodle Soup) is a fabulous party dish. Just double all ingredients and be sure to use a large stock pot or make broth in batches for big gatherings.
Final Thoughts
If you’re craving the comforting, complex flavors of Vietnam, don’t wait to try making Authentic Pho Ga (Vietnamese Chicken Noodle Soup) at home. It’s easier than you think, and few things feel as special as sitting down to a fragrant bowl that you crafted from scratch. Gather your favorite people, set out the garnishes, and enjoy every last slurp—your perfect homemade pho experience starts here!
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Authentic Pho Ga (Vietnamese Chicken Noodle Soup) Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4–6 servings 1x
- Diet: Gluten Free
Description
Authentic Pho Ga is a traditional Vietnamese chicken noodle soup infused with aromatic spices and served with fresh herbs and condiments. This recipe provides both stovetop and pressure cooker methods for preparing a flavorful and comforting bowl of Pho Ga at home.
Ingredients
For the broth:
- 1 whole chicken (about 3–3.5 lbs)
- 3 thumb-sized pieces of ginger, peeled and sliced in half vertically
- 5 large shallots, peeled
- 1 small piece of cassia bark, or 1 cinnamon stick
- 2–3 star anises
- 1 tablespoon coriander seeds
- 1 black cardamom pods, cracked open
- 2 teaspoons salt (plus more to parboil the chicken)
- 2–3 tablespoons fish sauce
- 9 cups water
For serving:
- pho rice noodles
- scallions
- half an onion, sliced very thinly
- freshly cracked black pepper
- birds-eye chili pepper, sliced
- lime wedges
Instructions
- Prepping steps: Add boiling water to a pot large enough to fit the chicken. Add a pinch of salt and chicken to the pot. Let it boil for a minute, then remove the chicken and discard the liquid.
- Dry roast ginger and shallots until fragrant. Set aside. Toast spices, then put in a spice pouch.
- Stovetop Method: Simmer chicken, ginger, shallots, spice pouch, salt, and water. Remove chicken when cooked. Continue simmering broth.
- Taste broth and add fish sauce to flavor. Serve with noodles, chicken, scallions, onions, pepper, and broth.
- Pressure Cooker Method: Pressure cook chicken with ginger, shallots, salt, and water. Release pressure, remove chicken, separate meat, return bones to cooker. Add remaining ginger, shallots, and spice pouch. Pressure cook, then flavor and serve as with stovetop method.
Notes
- For cloves instead of coriander seeds, see recipe Notes section.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop, Pressure Cooker
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 350 kcal
- Sugar: 2g
- Sodium: 1100mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Pho Ga, Vietnamese chicken noodle soup, homemade pho, comfort food
