Vietnamese Chicken Pho (called Phở Gà in Vietnam) is more than just soup—it’s comfort in a bowl. Fragrant, nourishing, and soul-soothing, it’s made with a light, aromatic chicken broth, flat rice noodles, tender chicken pieces, and topped with herbs, lime, and chili. Whether you’re under the weather, craving something cozy, or just love Vietnamese cuisine, Chicken Pho always hits the spot.
📝 Ingredients for Vietnamese Chicken Pho
🐔 For the Broth:
- 1 whole chicken (or 2–3 chicken thighs and legs)
- 2 medium onions (charred)
- 3-inch piece of ginger (charred)
- 4–5 cups water
- 1 tbsp salt
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 cinnamon stick
- 3–4 cloves
- 2 star anise
🍜 For the Bowl:
- 200g flat rice noodles (banh pho)
- Fresh cilantro, Thai basil, mint
- Sliced green onion
- Bean sprouts
- Lime wedges
- Red chili or jalapeño (optional)
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👨🍳 How to Make Vietnamese Chicken Pho – Step by Step
✅ Step 1: Char the Onion & Ginger
Char onions and ginger directly over the flame or in a hot pan until blackened. This adds deep smoky flavor to your broth.
✅ Step 2: Make the Chicken Broth
Place chicken, charred onion, ginger, cinnamon stick, star anise, cloves, and salt into a large pot. Add water and bring to a boil. Skim off any scum on top.
Simmer for 45 minutes to 1 hour. Remove chicken, let it cool slightly, then shred the meat. Strain the broth for a clear, golden base.
✅ Step 3: Cook the Noodles
Soak rice noodles in warm water for 20–30 minutes. Boil for just a minute or two until soft, then rinse under cold water.
✅ Step 4: Assemble Your Bowl
Place cooked noodles in a large bowl. Add shredded chicken on top. Pour hot broth over it.
Garnish with fresh herbs, green onions, bean sprouts, and a squeeze of lime. Add chili slices if you like it spicy.
Read also:-Chicken Alfredo Lasagna – The Creamiest Lasagna You’ll Ever Try
❓ Frequently Asked Questions (FAQ)
Q1: What’s the difference between Chicken Pho and Beef Pho?
Beef Pho (Phở Bò) uses a darker, more intense broth from beef bones, while Vietnamese Chicken Pho is lighter and quicker to make.
Q2: Can I make it vegetarian?
Yes, use vegetable broth and tofu instead of chicken for a vegetarian version.
Q3: How long can I store the broth?
The broth stays good for up to 4–5 days in the fridge. It also freezes well for up to 2 months.
Q4: Do I need fish sauce?
Fish sauce adds authentic umami depth, but you can substitute soy sauce in a pinch.
Q5: Can I make it in an Instant Pot?
Absolutely! Pressure cook on high for about 15 minutes, then shred the chicken and strain the broth.
🌿 Tips & Serving Suggestions
- Make broth ahead: Prepare and refrigerate the broth in advance for quick meals later.
- Use fresh herbs generously: Basil, mint, and cilantro give it authentic flavor.
- Customize spice level: Add chili oil, Sriracha, or sliced Thai chili for extra heat.
- Don’t overcook noodles: They should be soft but not mushy—just 1–2 minutes in boiling water is enough.
A fragrant and comforting Vietnamese soup made with tender chicken, flat rice noodles, and a clear, aromatic broth infused with ginger, onions, and spices, topped with fresh herbs, lime, and chili.
🎯 Final Thoughts
Vietnamese Chicken Pho is more than a soup—it’s a healing experience in every bite. The balance of warm broth, tender chicken, and fresh herbs makes it a go-to meal for anyone craving something nourishing and flavorful. Whether you’re trying Vietnamese food for the first time or a long-time pho lover, this homemade version will never disappoint.
