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Authentic Vietnamese Pho Ga (Chicken Noodle Soup) with Aromatic Broth

Close-up of a white bowl filled with Pho Ga Chicken Noodle Soup, featuring shredded chicken, broth, and fresh cilantro and green onions.
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Follow these steps to make a deeply flavorful Vietnamese chicken pho broth from scratch, complete with traditional aromatics and fresh garnishes.

Ingredients

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  • 4 lbs chicken parts (bones, backs, necks, and wings recommended)
  • 1 whole onion, halved
  • 4 inches ginger, halved lengthwise
  • 4 whole star anise
  • 2 cinnamon sticks (about 3 inches each)
  • 6 whole cloves
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 tablespoon rock sugar or granulated sugar
  • 1/4 cup fish sauce
  • 1 tablespoon salt
  • 1 pound dried flat rice noodles (Banh Pho)
  • 1 pound boneless, skinless chicken breast or thigh, thinly sliced (for serving)
  • 1 cup fresh bean sprouts
  • 1 bunch Thai basil leaves
  • 1/2 cup fresh cilantro, chopped
  • 2 limes, cut into wedges
  • Sliced jalapeños or Thai chilies (optional)

Instructions

  1. Prepare the aromatics: Char the cut sides of the onion halves and ginger halves directly over an open gas flame or under a broiler until blackened. Rinse them lightly.
  2. Blanch the chicken: Place the chicken parts in a large stockpot, cover with cold water, and bring to a boil. Boil for 5 minutes. Drain the chicken and rinse the pot thoroughly to remove scum. This step ensures a clear broth.
  3. Build the broth base: Return the rinsed chicken parts to the clean pot. Add 6 quarts of fresh cold water. Bring to a gentle simmer over medium heat. Skim any foam or impurities that rise to the surface during the first 30 minutes of simmering.
  4. Toast the spices: In a dry skillet over medium heat, toast the star anise, cinnamon sticks, cloves, coriander seeds, and fennel seeds until fragrant, about 2 minutes. Place the toasted spices in a cheesecloth bag or tea infuser.
  5. Simmer the broth: Add the charred onion, charred ginger, spice bag, sugar, salt, and fish sauce to the pot. Reduce heat to low, cover partially, and simmer for at least 3 to 4 hours. The longer it simmers, the deeper the flavor.
  6. Cook the serving meat: About 20 minutes before serving, remove the chicken bones and aromatics from the broth. Add the thinly sliced raw chicken breast/thigh to the simmering broth until cooked through (about 5-7 minutes). Remove the cooked meat and set aside.
  7. Prepare noodles: Soak the dried rice noodles in hot water according to package directions until pliable but still slightly firm (al dente). Drain well.
  8. Assemble the bowls: Divide the cooked noodles among large serving bowls. Arrange slices of the cooked chicken meat over the noodles.
  9. Finish the broth: Taste the broth and adjust seasoning with more fish sauce or salt if needed. Bring the broth back to a rolling boil.
  10. Serve: Ladle the boiling hot broth over the noodles and meat in each bowl. Serve immediately with a side plate of bean sprouts, Thai basil, lime wedges, cilantro, and chilies for garnishing.

Notes

  • For a clearer broth, use only lean chicken breasts for the final meat topping, as dark meat can cloud the liquid.
  • If you do not have a cheesecloth bag, you can place the whole spices directly into the broth and strain them out later with a fine-mesh sieve.
  • Soak the rice noodles in hot tap water for 30 minutes before blanching them briefly in boiling water; this prevents them from breaking apart in the final soup.

Nutrition

Find it online: https://recipesfleet.com/pho-ga-chicken-noodle-soup-recipe/