How to Make: Chicken Pho / Phở Gà

Ingredients

• 2 lb Chicken Thighs (bone‑in, skinless, cleaned)
• 1 large Onion (halved, charred on open flame or broiler)
• 3 inch Ginger (sliced, charred)
• 2 pods Star Anise
• 1 stick Cinnamon Stick
• 4 whole Cloves
• 1 tsp Coriander Seeds
• 2 pods Cardamom Pods (optional)
• 1 tsp Rock Sugar (or a small piece)
• 3 tbsp Fish Sauce
• 1/2 tsp MSG
• 12 oz Wide Rice Noodles (fresh or dried)
• 2 cup Bean Sprouts (rinsed)
• 1 cup Thai Basil Leaves (packed)
• 1/2 cup Cilantro Leaves (chopped)
• 1 whole Jalapeno (thinly sliced, seeds removed for less heat)
• 2 stalks Green Onions (sliced)
• 1/2 cup White Onion (thinly sliced)
• 2 whole Lime (cut into wedges for serving)
• 1 piece Egg (raw, added to broth for silky finish (optional))
• 12 cup Water (for broth)

Instructions

1. Wash Hands

   Thoroughly wash your hands with soap and water before handling any food.

   Time: PT1M

2. Char Onion and Ginger

   Place the halved onion and sliced ginger under a broiler or over an open flame until the surfaces are blackened and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: high heat

3. Start the Broth

   In a large stock pot, combine the chicken thighs, charred onion, charred ginger, and 12 cups of water. Bring to a rolling boil.

   Time: PT10M

   Temperature: high

4. Skim Impurities

   Using a ladle or spoon, skim off the foam and impurities that rise to the surface.

   Time: PT2M

5. Add Aromatic Spices

   Add star anise, cinnamon stick, cloves, coriander seeds, and optional cardamom pods to the pot. Give a quick stir.

   Time: PT3M

6. Simmer the Broth

   Reduce heat to low, partially cover, and let the broth simmer gently for 1 hour.

   Time: PT1H

   Temperature: low simmer

7. Prep Herbs and Veggies

   While the broth simmers, rinse bean sprouts, pick Thai basil leaves, chop cilantro, slice jalapeno (seeds removed for milder heat), slice green onions, thinly slice white onion, and cut lime wedges.

   Time: PT15M

8. Strain the Broth

   After 1 hour, pour the broth through a fine mesh sieve into a clean pot, discarding the solids.

   Time: PT5M

9. Season the Clear Broth

   Stir in rock sugar, MSG, and fish sauce until fully dissolved. Taste and adjust seasoning if needed.

   Time: PT3M

10. Shred the Chicken

    Remove the chicken thighs from the broth, let them cool slightly, then shred or slice into bite‑size pieces.

    Time: PT5M

11. Cook the Rice Noodles

    Bring a separate pot of water to a boil, add the wide rice noodles and cook according to package instructions (usually 3–5 minutes) until tender. Drain and set aside.

    Time: PT5M

    Temperature: high

12. Assemble the Bowls

    Divide cooked noodles among four bowls. Top with shredded chicken, bean sprouts, Thai basil, cilantro, jalapeno slices, green onions, white onion, and a lime wedge.

    Time: PT5M

13. Finish with Broth and Optional Egg

    Ladle hot broth over the assembled bowls. For a silky finish, crack a raw egg into each bowl and stir gently; the hot broth will cook the egg lightly.

    Time: PT3M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

55g

Fat

10g

Fiber

3g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken Drumsticks, Boneless Chicken Breast
• Instead of Onion: Yellow Onion
• Instead of Ginger: Fresh Galangal (less pungent)
• Instead of Star Anise: Anise Seeds (less aromatic)
• Instead of Cinnamon Stick: Ground Cinnamon (use 1/4 tsp)
• Instead of Cloves: Ground Cloves (use 1/8 tsp)
• Instead of Coriander Seeds: Ground Coriander (use 1/2 tsp)
• Instead of Cardamom Pods: Ground Cardamom (use pinch)
• Instead of Rock Sugar: Granulated Sugar (same amount)
• Instead of Fish Sauce: Soy Sauce (less salty)
• Instead of MSG: Umami powder, Nutritional yeast
• Instead of Wide Rice Noodles: Flat rice vermicelli
• Instead of Bean Sprouts: Shredded cabbage
• Instead of Thai Basil Leaves: Regular Basil
• Instead of Cilantro Leaves: Parsley
• Instead of Jalapeno: Thai Bird Chili, Serrano
• Instead of Green Onions: Chives
• Instead of White Onion: Red Onion
• Instead of Lime: Lemon
• Instead of Egg: Egg white only

Equipment Needed

• Large Stock Pot
• Fine Mesh Sieve
• Ladle
• Chef's Knife
• Cutting Board
• Mixing Bowl (optional)
• Pot for Noodles
• Tongs (optional)
• Measuring Spoons
• Measuring Cups

Critical Steps — Do Not Skip

• Char the onion and ginger for depth of flavor.
• Skim the foam to keep the broth clear.
• Strain the broth to remove aromatics and achieve a light texture.
• Season with rock sugar, MSG, and fish sauce for authentic balance.
• Add raw egg at the end for a silky finish (optional).

Chef Tips from the Video

• Charred onion and ginger create the signature smoky backbone of pho.
• A small piece of rock sugar balances the saltiness of fish sauce without making the broth sweet.
• Adding a raw egg at the end creates a velvety texture similar to traditional Vietnamese street‑style pho.

Troubleshooting

Storage

Refrigerator: Store broth in airtight containers for up to 3 days; keep noodles and herbs separate.

Freezer: Freeze broth in portioned bags for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature; discard if left out over 2 hours.

Make-Ahead Tips

• Prepare the broth a day ahead; refrigerate and reheat gently before serving.
• Herbs can be washed, dried, and stored in a damp paper towel in the fridge for 2 days.
• Cooked noodles can be tossed with a little oil and stored separately to prevent sticking.

Frequently Asked Questions