What is Chicken Pho?

Chicken pho, or phở gà, is a traditional Vietnamese noodle soup known for its fragrant, clear broth. Made by simmering chicken with spices like star anise, cinnamon, and cardamom, it’s a flavorful yet light dish that’s often served with fresh herbs, lime, and bean sprouts. The dish is both nourishing and versatile, making it a staple in Vietnamese cuisine.

Why You’ll Love This Recipe:

• Ease of Preparation: Quick and easy to make with simple steps and ingredients.
• Rich Flavor Profile: Rich, aromatic broth infused with warm spices for a comforting meal.
• Customization Options: Customizable toppings let you create your perfect bowl.
• Healthier Alternative: A healthier, lighter alternative to beef pho.
• Family-Friendly and Meal Prep-Friendly: Perfect for meal prep or a family-friendly dinner.

Ingredients:

• Whole Chicken: Provides the base flavor for the broth and tender shredded meat for the soup.
• Water: Creates the broth, allowing all the ingredients to simmer together and develop rich flavors.
• White Onions: Adds sweetness and depth to the broth, especially when charred.
• Ginger: Enhances the broth with its subtle warmth and aroma.
• Pho Spice Sachet: A blend of traditional spices (star anise, cinnamon, fennel, cloves, coriander, cardamom) that give pho its signature flavor.
• Rock Sugar: Balances the salty and savory elements of the broth with a touch of sweetness.
• Fish Sauce: Adds umami and depth, essential for authentic pho flavor.
• Salt: Adjusts the seasoning of the broth to your taste.
• Vermicelli Noodles: The base of the soup, these rice noodles soak up the broth beautifully.
• Bean Sprouts, Green Onions, Cilantro, and Limes: Fresh garnishes that add crunch, brightness, and a zesty finish.

How to Make Easy Vietnamese Chicken Pho:

1. Prepare the Aromatics

Turn on the broiler and place the halved onions and ginger on a sheet pan. Broil for 10 minutes until the outsides are nicely charred. This step deepens the flavor of the broth.

2. Simmer the Broth

Quickly rinse the chicken and remove any giblets from the cavity. In a large stockpot, bring 14 cups of water to a boil. Once boiling, add the whole chicken, charred onion, ginger, pho spice sachet, rock sugar, and fish sauce. Bring the water back to a boil, then reduce the heat to a simmer. Let it cook gently for 1.5 hours. Add salt to taste.

3. Shred the Chicken

Carefully remove the cooked chicken from the pot. Let it cool slightly, then remove the meat from the bones. Shred the meat and set it aside. Discard the bones.

4. Cook the Noodles

Prepare the vermicelli noodles according to the package instructions. Once cooked, drain and divide into serving bowls.

5. Assemble the Pho

Pour the hot broth over the noodles in each bowl. Top with shredded chicken and your choice of garnishes, such as bean sprouts, green onions, cilantro, and a squeeze of lime.

Storage:

Chicken pho is best enjoyed fresh, but leftover broth and chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Tips:

• Enhance Broth Flavor: Char the onion and ginger well to maximize the broth’s flavor.
• Achieve Clear Broth: For clearer broth, skim off any foam or impurities that rise to the surface while simmering.
• Customize Your Bowl: Customize your garnishes to suit your taste—add chili slices for heat or extra lime for tanginess.

Easy Vietnamese Chicken Pho

Print

Serves: 2-3 Prep Time: 20 Mins Cooking Time: 1 Hour 30 Mins 1 Hour 30 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

Broth

• 1 whole chicken (about 5lbs)
• 14 cups water
• 2 white onions, halved
• 1 large chunk of ginger (about 2 oz.), skin removed
• 1 sachet of pre-made pho spices*
• 1 small chunk rock sugar (or 1-2 Tbsp sugar)
• 4 Tbsp fish sauce
• Salt to taste

Noodles and Garnishes

• Vermicelli noodles
• Bean sprouts
• Green onions
• Cilantro
• Limes

*Note: if you can’t find pre-made spice sachet, you can make your own by combining the below:

• 6 whole star anise
• 1 cinnamon stick
• 1.5 Tbsp fennel seed
• 10 cloves
• 3 Tbsp coriander seed
• 1 black cardamom

Instructions

1. Turn on the broiler. Add onion and ginger to a sheet pan. Broil for 10 mins until the outside is charred
2. Rinse chicken quickly then remove giblets inside cavity.
3. In a large stockpot, bring water to a boil. Once boiling, add chicken, onion, ginger, sachet of pho spices, rock sugar, and fish sauce to the pot. Bring water back to boil then turn down the heat to a simmer for 1.5 hours, checking the broth and stirring occassionally. Add salt to taste.
4. Carefully remove the whole chicken and remove the meat from the bones. Shred the meat and discard the bones.
5. Cook vermicelli noodles according to the package. Pour hot broth over noodles and add shredded chicken and desired garnishes.

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