Authentic Vietnamese Chicken Pho (pho GA)

Ingredients

• 1.5 kg Pre‑cut Whole Chicken (bones and skin left on for flavor)
• 4 L Water (cold, filtered)
• 2 pieces Chicken Bouillon Cubes (or 2 tsp chicken base)
• 2 tbsp Salt (adjust to taste)
• 2 tbsp Fish Sauce (adds umami depth)
• 4 slices Fresh Ginger (about 2‑3 cm thick)
• 1 large Onion (halved, skin left on for broth)
• 1 bag Pho Spice Mix (pre‑made bag) (approx. 2‑3 tbsp, contains star anise, cloves, cinnamon, coriander seeds)
• 400 g Rice Noodles (flat, 5‑mm width) (soak according to package if needed)
• 1 bunch Fresh Cilantro (roughly chopped)
• 1 bunch Fresh Mint (leaves only, roughly torn)
• 4 stalks Green Onions (thinly sliced)
• 2 pieces Lime (cut into wedges for serving)

Instructions

1. Clean and Season the Chicken

   Rinse the pre‑cut chicken pieces under cold water, pat dry, and sprinkle generously with 2 tbsp salt. Give the chicken a quick rub to distribute the salt, then set aside.

   Time: PT10M

2. Build the Broth Base

   In a large stockpot, add 4 L water, the seasoned chicken, 2 chicken bouillon cubes, 2 tbsp fish sauce, ginger slices, and the halved onion (skin on). Bring to a gentle boil over medium‑high heat.

   Time: PT5M

3. Simmer the Broth

   Reduce heat to maintain a low simmer. Skim off any foam or scum that rises to the surface every 10‑15 minutes. Simmer for 2 hours, partially covered.

   Time: PT2H

4. Add Pho Spice Mix

   After the 2‑hour simmer, add the pre‑made pho spice bag directly into the pot. Stir gently and continue to simmer for another 5 minutes to infuse the spices.

   Time: PT5M

5. Prepare Fresh Garnishes

   While the broth finishes, wash cilantro, mint, and green onions. Roughly chop cilantro and mint, slice green onions thinly, and set aside in a serving bowl.

   Time: PT10M

6. Cook the Rice Noodles

   Bring a separate pot of water to a boil. Add the rice noodles and cook according to package instructions (usually 3‑5 minutes). Immediately drain and rinse under cold running water, then briefly dip in warm water to keep them pliable.

   Time: PT5M

   Temperature: 100°C

7. Strain the Broth

   Using a fine mesh strainer, pour the broth into a clean pot, discarding the solids (bones, ginger, onion, spice bag). Taste and adjust seasoning with extra salt or fish sauce if needed.

   Time: PT5M

8. Assemble the Bowls

   Divide the cooked noodles among four serving bowls. Slice the cooked chicken into bite‑size pieces and place on top. Ladle hot broth over the noodles and chicken, then garnish with cilantro, mint, green onions, and a lime wedge.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pre‑cut Whole Chicken: Chicken thighs and drumsticks
• Instead of Chicken Bouillon Cubes: Homemade chicken stock
• Instead of Salt: Sea salt
• Instead of Fish Sauce: Soy sauce (less authentic)
• Instead of Fresh Ginger: Ground ginger (use 1 tsp)
• Instead of Onion: Shallots
• Instead of Pho Spice Mix (pre‑made bag): Homemade pho spice blend
• Instead of Rice Noodles (flat, 5‑mm width): Egg noodles (not gluten‑free)
• Instead of Fresh Cilantro: Thai basil
• Instead of Fresh Mint: Thai basil
• Instead of Green Onions: chives

Equipment Needed

• Large Stockpot (6‑8 qt)
• Cutting Board
• Chef’s Knife
• Fine Mesh Strainer
• Ladle
• Large Bowl (for rinsing noodles)
• Tongs
• Measuring Cups & Spoons

Critical Steps — Do Not Skip

• Cleaning and seasoning the chicken before boiling
• Skimming foam to keep the broth clear
• Adding the pre‑made pho spice bag at the right time
• Rinsing rice noodles with cold then warm water to prevent sticking

Chef Tips from the Video

• Use a pre‑made pho spice bag for convenience, but feel free to toast whole spices and grind them for a more authentic flavor.
• For extra depth, roast the ginger and onion halves before adding them to the broth.
• A squeeze of fresh lime right before eating brightens the entire bowl.

Troubleshooting

Storage

Refrigerator: Store broth in an airtight container for up to 3 days.

Freezer: Freeze broth in portion‑size bags for up to 2 months.

Room temperature: Noodles and fresh herbs should not be left out longer than 2 hours.

Make-Ahead Tips

• Broth can be made a day ahead; refrigerate and reheat gently before serving.
• Herbs can be chopped and stored in a damp paper towel in the fridge for up to 24 hours.

Frequently Asked Questions