How to make - Pho Ga (Vietnamese chicken noodle soup)
How to make - Pho Ga (Vietnamese chicken noodle soup) is a medium Vietnamese recipe that serves 4. 350 calories per serving. Recipe by Cooking with Kyo on YouTube.
Prep: 30 min | Cook: 2 hrs 15 min | Total: 3 hrs 5 min
Cost: $14.35 total, $3.59 per serving
Ingredients
- 1 piece Whole Chicken (about 3.5‑4 lb, untrimmed)
- 12 cups Water (for broth, adjust as needed)
- 5 pieces Star Anise (whole)
- 0.5 stick Cinnamon Stick (broken into shards)
- 2 tablespoons Coriander Seeds (lightly toasted)
- 2 tablespoons Rock Sugar (or regular granulated sugar)
- 1 tablespoon Salt (plus extra to taste)
- 3 tablespoons Fish Sauce (Vietnamese brand (e.g., Three Crabs) or any good quality fish sauce)
- 100 g Fresh Ginger Root (peeled and sliced, about 3‑4 oz)
- 1 large Onion (Spanish yellow onion, halved and charred)
- 200 g Rice Noodles (thin flat rice noodles, cook 15‑20 seconds)
- 1 bunch Cilantro (roughly chopped)
- 1 small White Onion (thinly sliced for garnish)
- 2 stalks Green Onions (sliced thin for garnish)
- 1 cup Bean Sprouts (optional, rinsed)
- to taste Sriracha (optional hot sauce)
Instructions
Initial blanch for scum removal
Place the whole chicken in a large pot, cover with cold water (about 12 cups) and bring to a rapid boil over high heat.
Time: PT20M
Temperature: high heat
Skim and rinse
When foam (scum) rises, skim it off with a ladle. After 15‑20 minutes, turn off the heat, remove the chicken and rinse it under cold running water to wash away remaining impurities.
Time: PT5M
Prepare aromatics
In a small pan, toast 5‑6 star anise, ½ stick cinnamon, and 2 Tbsp coriander seeds until fragrant (about 2 minutes). Meanwhile, halve a large yellow onion and slice 100 g ginger.
Time: PT5M
Char onion and ginger (optional)
Place the onion halves and ginger slices on a hot electric coil burner or grill and char until blackened spots appear (about 3‑4 minutes per side). If unavailable, skip this step and add them raw later.
Time: PT8M
Temperature: high heat
Start the broth
Return the cleaned chicken to the large pot, fill with fresh water (enough to cover by 2 inches), add the toasted spice bundle, rock sugar, 1 Tbsp salt, the charred onion, and ginger. Bring to a gentle simmer.
Time: PT5M
Temperature: medium‑low simmer
Simmer the broth
Maintain a low simmer for 1 hour 30 minutes to 2 hours, occasionally skimming any foam that rises.
Time: PT1H45M
Temperature: low simmer
Remove the onion
After 1½ hours, pull out the charred onion (it will be falling apart) and discard.
Time: PT2M
Strain the broth
Place a cheesecloth inside a colander over a clean pot and pour the broth through to remove solids. Discard the spice bundle.
Time: PT10M
Season the broth
Stir in fish sauce (3 Tbsp) and additional salt (1 Tbsp) gradually, tasting until the broth is pleasantly salty (like seawater). Adjust with more fish sauce if needed.
Time: PT5M
Shred the chicken
Cool the cooked chicken under cold running water, then remove meat from the bones and shred by hand into bite‑size pieces. Separate white and dark meat if desired.
Time: PT10M
Prepare the noodles
Bring a separate pot of water to a rolling boil, add the rice noodles and cook for 15‑20 seconds, then drain and rinse briefly with cold water.
Time: PT5M
Temperature: boiling
Prep garnishes
Roughly chop cilantro, thinly slice the raw white onion, slice green onions, and rinse bean sprouts.
Time: PT5M
Assemble the bowls
Divide cooked noodles among 4 bowls, top with shredded chicken, then ladle hot broth over. Garnish with cilantro, sliced onion, green onion, bean sprouts, and a drizzle of sriracha if desired.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 22 g
- Carbohydrates
- 45 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Allergens: Fish
Ingredient Substitutions
- Instead of Whole Chicken: Chicken thighs and drumsticks (about 2 lb)
- Instead of Star Anise: Chinese five‑spice powder (1 tsp)
- Instead of Cinnamon Stick: Cinnamon powder (¼ tsp)
- Instead of Coriander Seeds: Ground coriander (1 tsp)
- Instead of Rock Sugar: Granulated sugar
- Instead of Salt: Sea salt
- Instead of Fish Sauce: Soy sauce (for vegetarian)
- Instead of Fresh Ginger Root: Ground ginger (½ tsp)
- Instead of Onion: White onion
- Instead of Rice Noodles: Vermicelli
- Instead of Cilantro: Thai basil
- Instead of Bean Sprouts: Shredded cabbage
- Instead of Sriracha: Chili garlic sauce
Equipment Needed
- Large Pot
- Small Pan
- Cheesecloth
- Strainer/Colander
- Cutting Board
- Chef Knife
- Ladle
- Bowls
- Tongs (optional)
Critical Steps — Do Not Skip
- Skimming scum during the initial boil to ensure a clear broth.
- Keeping the broth at a low simmer, not a rapid boil.
- Straining through cheesecloth for clarity.
- Seasoning the broth after straining to avoid over‑salting.
Chef Tips from the Video
- For an even richer broth, use a pressure cooker: 30 minutes at high pressure yields the same depth.
- Toast the coriander seeds and spices in a dry pan before adding to the broth for extra aroma.
- Add a splash of lime juice just before serving for bright acidity.
Troubleshooting
Broth is cloudy.
Make sure to skim scum frequently, keep the simmer low, and strain through cheesecloth.
Soup is too salty.
Dilute with additional water and adjust fish sauce later; add a splash of unsalted broth if needed.
Noodles become mushy.
Cook rice noodles only 15‑20 seconds, drain immediately, and rinse with cold water.
Chicken is dry.
Do not over‑cook the chicken; remove it once the broth is flavorful and shred while still warm.
Storage
Refrigerator: Store broth in airtight containers for up to 3 days; shredded chicken separate, reheat gently.
Freezer: Freeze broth in portions for up to 2 months; thaw before reheating.
Room temperature: Do not leave broth at room temperature for more than 2 hours.
Make-Ahead Tips
- Broth can be made 1‑2 days ahead; chill rapidly and store in the fridge.
- Shredded chicken can be kept separate and added just before serving.
- Noodles are best cooked fresh; if pre‑cooked, rinse and toss with a little oil to prevent sticking.
Frequently Asked Questions
What is the cultural significance and history of Chicken Phở in Vietnamese cuisine?
Chicken Phở (Phở Gà) is a beloved Vietnamese comfort food that originated in northern Vietnam in the early 20th century. It was traditionally eaten for breakfast or lunch and symbolizes warmth and hospitality, often served to guests and during family gatherings.
What are the traditional regional variations of Chicken Phở in Vietnam?
In northern Vietnam, the broth is lighter and seasoned mainly with fish sauce and a few spices, while southern versions add more herbs, bean sprouts, and a sweeter note from rock sugar. Central Vietnam may incorporate star anise and cinnamon more heavily for a spicier profile.
What is the authentic traditional way Chicken Phở is served in Vietnam?
Traditionally, Chicken Phở is served in a deep bowl with rice noodles, shredded chicken, and a clear broth. It is accompanied by fresh cilantro, Thai basil, lime wedges, sliced jalapeños, bean sprouts, and sliced onions, allowing each diner to customize the flavor.
What occasions or celebrations is Chicken Phở traditionally associated with in Vietnamese culture?
Phở is a staple for everyday meals but is also served during Lunar New Year (Tết) and family reunions as a symbol of renewal and prosperity. It is common at birthday celebrations and when welcoming guests.
What other Vietnamese dishes pair well with Chicken Phở?
Chicken Phở pairs nicely with Vietnamese spring rolls (Gỏi Cuốn), bánh mì sandwiches, and a side of pickled vegetables (đồ chua). A light cucumber salad or fresh papaya salad also complements the broth’s richness.
What are the authentic traditional ingredients for Chicken Phở versus acceptable substitutes?
Traditional ingredients include whole chicken, star anise, cinnamon, coriander seeds, rock sugar, fish sauce, and rice noodles. Acceptable substitutes are chicken thighs instead of a whole bird, ground coriander for seeds, and regular granulated sugar for rock sugar.
What are the most common mistakes to avoid when making Chicken Phở at home?
Common mistakes include boiling the broth too vigorously (causing cloudiness), not skimming the scum, over‑cooking the noodles, and under‑seasoning the broth before adding noodles. Also, forgetting to char the onion and ginger can result in a flatter flavor.
Why does this Chicken Phở recipe use a low simmer instead of a rapid boil?
A low simmer gently extracts flavors from the chicken and spices while keeping the broth clear. A rapid boil agitates fats and proteins, creating a cloudy, greasy soup.
Can I make Chicken Phở ahead of time and how should I store it?
Yes, the broth can be prepared 1‑2 days ahead. Cool it quickly, store in airtight containers in the refrigerator, and reheat gently. Keep shredded chicken and noodles separate and combine just before serving.
What texture and appearance should I look for when making Chicken Phở?
The broth should be clear, golden‑amber, and slightly oily but not greasy. Noodles should be tender yet springy, and the shredded chicken should be moist. Garnishes should remain crisp.
How do I know when the Chicken Phở broth is done cooking?
After 1½‑2 hours of low simmer, the broth will have a deep aroma of spices, the chicken will be fully cooked and easy to shred, and the liquid will have a rich, slightly sweet and salty flavor. Taste and adjust seasoning before serving.
What does the YouTube channel Cooking with Kyo specialize in?
Cooking with Kyo focuses on authentic Asian home cooking, especially Vietnamese and Thai dishes, with clear step‑by‑step tutorials that emphasize flavor development and practical kitchen tips for home cooks.
How does the YouTube channel Cooking with Kyo's approach to Vietnamese cooking differ from other cooking channels?
Cooking with Kyo emphasizes traditional techniques like skimming broth, charing aromatics, and using whole spices, while also offering modern shortcuts for busy cooks. The channel blends cultural storytelling with precise, repeatable methods.
Last updated: September 1, 2026
