Vietnamese Chicken Pho (Pho Ga)
A fragrant broth built from a whole chicken and toasted spices – practical economical and deeply nourishing with enough broth and meat to stretch across several meals.
Ingredients
- 1 whole chicken 3-4 lbs or 3 lbs bone-in chicken thighs and legs
- 1 onion halved
- 3- inch piece fresh ginger halved lengthwise
- 3 star anise
- 2 whole cloves
- 1 cinnamon stick
- 1 tbsp coriander seeds optional
- 10 cups water
- 2 tbsp fish sauce plus more to taste
- 1 tbsp sugar
- Salt to taste
- 1 lb dried flat rice noodles banh pho
- Bean sprouts for serving
- Fresh Thai basil for serving
- Cilantro for serving
- Sliced green onion for serving
- Lime wedges for serving
- Sliced jalapeno for serving optional
- Hoisin sauce or sriracha for serving optional
Instructions
- Char the onion and ginger directly over a gas flame or under a broiler until blackened in spots, about 5 minutes. This step adds significant depth to the broth, so don't skip it. Rinse off any loose char.
- Toast the star anise, cloves, cinnamon stick, and coriander seeds in a dry pot over medium heat for 1-2 minutes until fragrant.
- Add the chicken, charred onion and ginger, and water to the pot. Bring to a boil, then skim off any foam that rises to the surface.
- Reduce heat to a gentle simmer and cook, partially covered, for 45-60 minutes, until the chicken is fully cooked and tender.
- Remove the chicken, let it cool slightly, then shred or slice the meat, discarding skin and bones, or reserving bones to simmer longer for extra flavor.
- Strain the broth to remove the spices and onion and ginger. Return the strained broth to the pot, season with fish sauce, sugar, and salt to taste, and keep warm.
- Cook the rice noodles according to package directions, then divide among bowls. Top with shredded chicken and ladle the hot broth over top.
- Serve with bean sprouts, basil, cilantro, green onion, lime wedges, and jalapeno and hoisin or sriracha on the side for guests to customize.
Notes
- A whole chicken is typically the most economical way to buy chicken per pound, and this recipe uses both the meat and the broth, so nothing is wasted.
- The broth freezes beautifully for up to 3 months. Make a double batch and freeze half for an easy future meal.
- Bone-in thighs and legs, often cheaper than a whole bird, work just as well if that’s what’s on sale.
