Vietnamese Chicken Pho (Phở Gà): A Family Recipe Passed Down Through Generations

Watch reel -here-.

There’s nothing quite as comforting as a warm bowl of Vietnamese Chicken Pho, also known as Phở Gà. This fragrant, savory soup has been a staple in Vietnamese cuisine for generations and holds a special place in my heart—it’s a dish my parents would often make for us growing up. The rich broth, tender chicken, and delicate rice noodles create a perfectly balanced dish that’s both light and deeply flavorful.

While beef pho (Phở Bò) is often the more well-known version, Phở Gà is just as beloved in Vietnam, often preferred for its lighter, cleaner broth. This dish is served at home for everyday meals and found in street stalls and restaurants all over the country. Many Vietnamese restaurants in the U.S. even use beef broth as a base for their chicken pho to enhance its richness, but today, I’ll show you how to make a true, restaurant-style chicken pho broth at home.

What Makes a Great Chicken Pho?

Making authentic phở gà requires a few key techniques and high-quality ingredients. Here are some of the best tips I’ve learned from my Aunt Trang, who has worked in a Vietnamese restaurant for over nine years:

✅ Use a whole, organic, free-range chicken for the richest broth. The extra collagen and flavor from the bones create a more velvety texture.
✅ Daikon radish and white onions add a natural sweetness to the broth. Add the daikon later in the cooking process for the best results.
✅ Fish sauce should be added at the end for depth and complexity—it’s much better than just relying on salt.
✅ Keep the broth clear by skimming impurities and lowering the heat to a gentle simmer right after boiling.
✅ Balance the saltiness—pho broth should be slightly saltier than you expect, so when it’s paired with noodles and toppings, it all comes together beautifully.

Vietnamese Chicken Pho Recipe (Phở Gà)

Ingredients:

For the Broth:

• 20 cups water

• 1 whole organic/free-range chicken (about 3.5-4 lbs)

• 1 large ginger root, peeled and charred

• 1 white onion, peeled and charred

• 2 slices daikon radish, peeled (2” thick)

• 4 tbsp white sugar (or 1 medium piece of rock sugar)

• 2 tbsp kosher salt

• 2 tbsp vegetable powder (or mushroom powder)

For the homemade spice bag:

• 3 small cinnamon sticks (or cassia bark), cracked

• 1 thảo quả (Chinese black cardamom)

• 2 tbsp fennel seeds

• 3 tbsp coriander seeds

• 6 white peppercorns

• 6 black peppercorns

• 5 whole cloves

• 3-5 whole star anise

• 1-2 tbs Premium fish sauce (Son Fish Sauce)
  
  OR buy the premixed Vietnamese herbs from -here- on Amazon.

For the Noodles and Garnishes:

• 2 lbs pho noodles (dried or fresh)

• 1 red onion (thinly sliced)

• Fresh cracked black pepper

• 1 lb bean sprouts, washed and drained

• 1 bunch green onions, thinly sliced

• 1 bunch cilantro, roughly chopped

• 1 bunch Thai basil

• 1 lime, quartered

• Fresh red chilies or jalapeños, sliced

Condiments:

• Hoisin sauce

• Sriracha

• Premium fish sauce (such as Red Boat or Three Crabs)

How to Make Vietnamese Chicken Pho (Phở Gà)

Step 1: Prepare the Chicken

1. Wash the chicken thoroughly, scrubbing it with salt to remove impurities (this step ensures a clear broth).

2. Trim excess fat and set aside.

Step 2: Roast Aromatics

1. In a dry pan over medium heat, roast the ginger and onion halves for about 2 minutes, until they develop some char.

2. Remove from heat and set aside.

Step 3: Make the Broth

1. Bring 20-22 cups of water to a rolling boil in a large pot.

2. Add the charred onions, ginger, and the whole chicken.

3. Season with salt, sugar, and vegetable powder (or mushroom poweder)

4. Lower heat to a gentle simmer and skim off any impurities. Add daikon.

5. Simmer for 45min to 1 hour, checking the chicken to avoid overcooking (poke the thickest part—if juices run clear, it’s done, chicken needs to be about 160 to 165F internally).

Step 4: Add the Spice Bag

1. Once the chicken is cooked, remove it from the broth and set it aside to cool.

2. Add the spice bag to the broth and continue simmering for another 10-15 minutes.

3. Taste and adjust seasoning, adding fish sauce to taste for depth and pinch or two of msg (optional but it does add more flavor).

Step 5: Prepare the Noodles

1. Cook the pho noodles according to package instructions.

2. Drain and rinse with cold water to prevent sticking.

Step 6: Slice the Chicken

1. After chicken is cooked through, remove the chicken meat from the bones and slice it into bite-sized pieces or shred chicken.

2. Set aside for serving.

Step 7: Assemble Your Pho Bowl

1. In a serving bowl, add a portion of cooked pho noodles.

2. Arrange the chicken and sliced red onions on top and give it a good crack of fresh black pepper.

3. Ladle steaming hot broth over everything.

4. Garnish with green onions, cilantro, Thai basil, bean sprouts, and fresh sliced red chilies or jalepenos.

5. Serve with a side of sriracha for added heat, fish sauce for a little more salt/savory and some sliced limes for a little fresh citric zing.