Chicken Pho (Phở Gà)

( 5 out of 5 )
Save Recipe Chicken pho
  • 4Servings
  • 20 mPrep Time
  • 60 mCook Time
  • 1:20 hReady In
Print Recipe

Chicken pho is a popular Vietnamese specialty. It is a fragrant chicken noodle soup with cinnamon, star anise, clear and naturally sweet broth along with soft and chewy noodles, fresh and tender chicken.

The broth

Chicken pho broth is cooked using chicken stock. So one can cook using a whole chicken, or leftover chick bones to cook chicken broth. To cook a delicious chicken pho bowl, one must ensure that the broth is clear, sweet, and fragrant with the typical pho flavors.

There is a slight difference between northern and southern way of flavoring chicken broth:

  • Northern ingredients: onion, shallots, star anise, cinnamon stick, coriander seeds or stems.
  • Southern ingredients: onion, shallots, star anise, cinnamon stick, tsaoko cardamon, monkfruit and cloves.
spice bag
Pho spice bag

The chicken

The chicken meat must be tender, chewy, and not friable. Free-range chicken is a good choice. In Vietnam, the Đông Tảo chicken bread is considered as a delicacy, and probably the best for chicken pho.

dong tao chicken pho
Chicken pho bowls utilizing Đông Tảo chicken

The noodle

The rice sticks used in pho in called bánh phở. They must be soft. In Vietnam, pho noodle and other noodles are freshly-made and delivered directly to pho restaurants, and are consumed within a day. If you buy packaged dried pho noodle, you may want to soak in water first, before getting blanched.

Northern hand-made pho noodle is the best choice, regardless of what style you are cooking.

The vegetables and condiment

In Northern style, only scallions and a few coriander leaves are served with chicken pho. The condiment that might be available in a northern pho restaurant is just Vietnamese chili sauce, lime wedges and chili slices.

In Southern style, bean sprouts are added, and the amount of scallions is reduced. The dipping sauces are chili sauce and hoisin sauce. Pickled garlic might also be served.

For simplicity, this recipe follows the Northern version, but you can easily turn it into the Southern one by adding extra spices.


Step by step method

  • Roasting onions and ginger

    Roast onion, shallots and ginger over a charcoal grill. Peel the burned skins and rinse. Crush the ginger, and slice the onion into 4 wedges.

  • Cleaning chicken

    Rub the chicken with salt and minced ginger inside out and rinse. Truss the chicken if needed.

  • Boiling chiken

    In a pot, add the chicken, pour the water until the chicken is submerged. Add roasted onion, shallots, and ginger, and a little salt. Bring the pot to a boil, then reduce the heat to simmer for another 15 mins. Turn off the heat and let the pot cool off a bit.

  • Deboning chicken

    Bring out the chicken, cover it with a kitchen towel and wait for it to be fully cooled. Save chicken drummers and breast, and chop them into bite-sized pieces. Debone the rest of the carcass for meat. Throw back the chicken bone to the broth.

  • Cooking the broth

    Pan-roast the broth spices: cinnamon sticks, star anise, coriander seeds. Prepare a spice bag (just like a tea bag), and add the roasted spices into the bag, then hang it in the broth pot. Bring the broth to a boil again, then simmer for 30-45 mins. Skim off the foam to keep the broth clear. Season with salt, msg if you don't mind, and black pepper.

  • Serving

    Blanch a spider of pho noodle in hot water (don't blanch in the broth), and place the noodle in a serving bowl. Add chicken slices, shredded scallions, some coriander leaves, and lime leaves threads and pour the hot broth onto the bowl.

Tips & variations

  • You may need only a spoonful of spice for the broth. Save the rest for future use.

  • Covering the chicken carcass in a towel helps retain the moisture in it.

Leave Comment

Your email address will not be published. Required fields are marked *



Lost Password