Vietnamese Chicken Pho Soup Pho Ga

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Chicken Pho soup

Chicken Pho – called Pho Ga in Vietnamese – is the chicken version of Beef Pho, Vietnam’s most famous food export. The magic of Pho is that while the broth looks completely unassuming, it’s actually full of complex-yet-delicate spice infused flavours. That special something-something that makes it unforgettable, and you just can’t stop eating it. If you’re a Pho fan, you will love this chicken version because it’s easier to make than Beef Pho – no need to hunt down specific bones, just use chicken pieces! This magical Pho soup broth is made the traditional Vietnamese way, using chicken pieces and infused with spices. Using store bought stock just isn’t the same!

Chicken Pho Soup broth

We’re making this Chicken Pho from scratch today – no cheating with store bought broth! Here’s what you need:

Chicken – I use chicken thighs for convenience (easier than man handling a whole chicken) but you can use a whole chicken too. Do not sub with breast – we need to use dark meat here, and we need skin to maximise flavour into the broth! Leftover chicken – We use some chicken to top the soup, but you will have leftovers – and it will be infused with lovely flavour! See bottom of post for things to use it for; Spices – cloves, fennel, star anise, coriander (fresh and seeds) and cinnamon – infuse the broth with the distinct Pho fragrance that you know and love so well! Onion and ginger – these are aromatics that are charred first to add a hint of smokiness to the broth. A traditional and mandatory inclusion! Fish sauce – this provides more complexity and depth of flavour than soy sauce, as well as salt in the broth; Sugar – Pho broth is actually a bit sweet. Most people don’t realise it because it’s subtle! But it’s there – and if you don’t use enough sugar, you will notice something lacking in the broth;

I get it! I’ve been there…. so I’ve popped a shortcut version starting with store bought chicken stock in the recipe notes.

Chicken Pho Toppings

Pho is a dish that is the sum of its parts. It wouldn’t be Pho if you didn’t have the toppings – especially fresh herbs, a signature of Vietnamese food!

Thai Basil is the Asian version of standard Italian basil. It has a similar flavour with the addition of a subtle aniseed flavour. Though called Thai Basil, it’s used across South East Asia. It’s used in popular dishes such as Pad Kee Mao (Thai Drunken Noodles), Thai Red Curry and Thai Basil Chicken. Sold at large grocery stores in Australia, but normal basil can be substituted in a pinch so don’t stress if you can’t find it! Don’t worry if you don’t have ALL the herbs. At least 2 of 3, and you still have a near authentic experience. If you can only get one, make it coriander!

How to make Chicken Pho from scratch

Here’s how to make it. Little more than a plonk-and-simmer job!

Essentially, there’s 3 steps: See how clear the soup broth is? Beautiful! (And if only you could smell it…. those spices! It’s intoxicating!)

Chicken Pho making tips

I really wasn’t exaggerating when I said that Chicken Pho is straightforward. So I don’t actually have many tips to share! But here are a few:

How to eat Pho the traditional Vietnamese way!

Really, there’s no rules. But if you’d like to eat Pho like a pro (read: traditional Vietnamese way), here’s how it goes down:

Arrival – The bowl comes to you with noodles, chicken, broth and scattered with green onions; Take a small sip of the broth by itself, just so you can appreciate its pure, unadulterated perfection; Help yourself to herbs, beansprouts, squeeze of lime, fresh chilli slices. You can add more beansprouts and herbs later as you progress through the bowl; Dollop hoisin and sriracha onto the MEAT (and/or beansprouts).The sauces are not intended to flavour the broth, they are for the meat. In fact, you’ll find some Vietnamese Pho stalls provide little side dishes to put the sauces in so you can dunk the meat in. This makes the flavour quite full-on, so I prefer the alternative of dolloping directly into the bowl – better sauce dispersion. Also, it really is totally fine for some sauce to end up in the broth. Just don’t deliberately squirt directly into the broth and vigorously mix it in (Pho stall owners would look on with horror and be thoroughly insulted if you did that!!😂) Inhale – Lean over the bowl and inhale the incredible smell with all those fresh herbs (I am not kidding!!); Swish your chopsticks in the broth where you plan to attack first, to mix up the lime juice. Don’t deliberately push the chicken with the Hoisin on it into the broth – it’s fine if it happens naturally, but don’t taint the broth deliberately; The perfect bite – use your chopsticks to pick up some noodles with chicken, beansprouts and herbs. Devour, then follow with a slurp of soup using the spoon; and Repeat, until noodles are finished. Then pick up the bowl and drink every last drop of that beautiful broth!

More Vietnamese recipes

That was a lot more writing than I anticipated….. I hope I didn’t put you off, thinking that it’s an overly complicated recipe because it’s NOT! It does take time, but it’s really just a plonk-and-simmer job. And it’s certainly easier than Beef Pho which calls for hunting down specific types of recommended beef bones. I really hope you are inspired to try this Chicken Pho, it’s truly incredible! – Nagi x