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. 450 calories per serving. Recipe by Helen's Recipes (Vietnamese Food) on YouTube.
Prep: 35 min | Cook: 1 hr 15 min | Total: 2 hrs 10 min
Cost: $24.47 total, $6.12 per serving
Ingredients
- 1 whole Free‑Range Chicken (about 1.2 kg, skin left on)
- 1 tablespoon Salt (for broth seasoning)
- 1 teaspoon Chicken Stock Powder (enhances broth flavor)
- 1 piece Onion (peeled, added for clear broth)
- 1 bunch Spring Onion (one used for stuffing, rest for garnish)
- 1 knob Fresh Ginger (about double thumb size, for stuffing and aromatics)
- 3 pieces Shallots (aromatics, halved)
- 1 piece Cinnamon Stick (whole stick for broth)
- 2 pieces Star Anise (whole, for broth)
- 6 pieces Coriander Roots (keep roots for broth; can freeze for later use)
- 5 leaves Kaffir Lime Leaves (thinly shredded for garnish; frozen if fresh unavailable)
- 400 g Rice Noodles (Pho Noodles) (dry, medium width)
- 100 g Bean Sprouts (optional, blanched for serving)
- 2 tablespoons Hoisin Sauce (optional, for serving)
- 1 tablespoon Sriracha (optional, for serving)
- a handful sprigs Asian Sweet Basil (garnish)
- to taste pinch Black Pepper (season chicken)
Instructions
Clean and Stuff the Chicken
Rub the whole chicken with a tablespoon of salt to remove any poultry odor, rinse under cold running water, then stuff the cavity with a few spring onion stalks and two slices of ginger.
Time: PT10M
Start the Broth
Place the chicken in a large pot, add 4 L of water, 1 tbsp salt, 1 tsp chicken stock powder, and the peeled onion. Bring to a rolling boil, skimming off any foam that rises to the surface.
Time: PT10M
Simmer the Chicken
Reduce heat to medium and let the chicken simmer for about 45 minutes, or until the meat is tender and no red liquid appears when pierced with a chopstick.
Time: PT45M
Temperature: medium
Prepare Aromatics
While the broth simmers, gather a knob of ginger (double thumb size), 3 shallots, 1 cinnamon stick, 2 star anise, and 6 coriander roots. Slice the ginger and halve the shallots.
Time: PT5M
Char the Aromatics
Grill the ginger, shallots, cinnamon stick, star anise, and coriander roots directly over high heat (or under a broiler) until the outside is nicely charred. Rinse quickly under warm water and gently scrape off excess char.
Time: PT10M
Temperature: high
Bundle the Aromatics
Place the charred aromatics into a piece of cheesecloth or a tea bag and tie tightly.
Time: PT2M
Infuse the Broth
Thirty minutes before you plan to serve, add the bundled aromatics to the simmering broth and continue cooking.
Time: PT30M
Temperature: medium
Cook the Rice Noodles
Boil a pot of water, add the dry rice noodles and cook according to package directions (about 5 minutes) until they can be broken easily. Drain, rinse under cold running water, then rinse briefly with hot water to dry and keep the strands separate.
Time: PT10M
Temperature: boiling
Shred the Chicken
When the chicken is fully cooked, remove it, rinse under cold water to stop further cooking, let it cool completely, then debone and either slice into bite‑size pieces or shred by hand. Lightly season with salt and pepper.
Time: PT10M
Prepare Garnishes
Pluck the kaffir lime leaves, roll them up and slice into thin shreds. Slice one onion thinly and soak in a bowl of cold water to mellow its bite. Separate the white and green parts of the spring onions, chop the green tops, and lightly smash the white stems.
Time: PT5M
Assemble and Serve
In each serving bowl, place a portion of noodles, top with chicken, lime‑leaf threads, sliced onion, and chopped spring onion. Briefly blanch the smashed white spring‑onion stems in the hot broth, then ladle the steaming broth over everything. Garnish with extra spring onion, Asian sweet basil, optional bean sprouts, hoisin, sriracha, and a squeeze of lime juice.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 55 g
- Fat
- 8 g
- Fiber
- 3 g
Dietary info: Gluten‑Free (if using gluten‑free hoisin), Dairy‑Free, Nut‑Free
Allergens: Soy
Ingredient Substitutions
- Instead of Free‑Range Chicken: bone‑in chicken thighs, bone‑in chicken legs
- Instead of Salt: kosher salt
- Instead of Chicken Stock Powder: homemade chicken stock
- Instead of Onion: yellow onion
- Instead of Spring Onion: scallions
- Instead of Fresh Ginger: pre‑sliced ginger
- Instead of Shallots: small onions
- Instead of Cinnamon Stick: cinnamon powder (use sparingly)
- Instead of Star Anise: five‑spice powder (use very little)
- Instead of Coriander Roots: coriander seeds (1 tsp)
- Instead of Kaffir Lime Leaves: lime zest (less aromatic)
- Instead of Rice Noodles (Pho Noodles): other flat rice noodles
- Instead of Bean Sprouts: shredded cabbage
- Instead of Hoisin Sauce: soy sauce mixed with a little sugar
- Instead of Sriracha: chili garlic sauce
- Instead of Asian Sweet Basil: Thai basil
- Instead of Black Pepper: white pepper
Equipment Needed
- Large Stockpot (4 L+)
- Cutting Board
- Chef's Knife
- Cheesecloth or Tea Bag
- Tongs (optional)
- Grill Pan or Broiler
- Fine Mesh Strainer
- Large Bowl
- Ladle
- Serving Bowls
Critical Steps — Do Not Skip
- Clean and stuff the chicken
- Skim foam for a clear broth
- Char the aromatics
- Add aromatics 30 minutes before serving
- Cook and rinse noodles properly
- Shred the chicken without overcooking
- Assemble bowls with hot broth
Chef Tips from the Video
- Using a free‑range chicken gives a richer, cleaner broth.
- Freeze any leftover coriander roots for future pho batches.
- For extra depth, add a splash of fish sauce to the broth just before serving.
- Slice the lime leaves very thin; they release flavor quickly.
Troubleshooting
Broth turns cloudy.
Skim foam aggressively during the first boil and keep the heat at a gentle simmer; avoid a rolling boil after the initial stage.
Noodles stick together and form a cake.
After the cold rinse, quickly rinse with hot water and toss the noodles with a drizzle of oil before plating.
Chicken meat is dry.
Do not over‑cook the chicken; remove it as soon as no pink juices appear and cool it quickly before shredding.
Aromatic bundle tastes bitter.
Do not over‑char the spices; remove them from the heat as soon as they develop a dark golden‑brown crust, not black.
Storage
Refrigerator: Store broth and cooked chicken separately in airtight containers for up to 3 days.
Freezer: Freeze broth in portion‑size containers for up to 2 months.
Room temperature: Dry rice noodles can be kept in a sealed bag at room temperature for up to 1 month.
Make-Ahead Tips
- Prepare the broth a day ahead and refrigerate; reheat gently before adding aromatics.
- Char and bundle the aromatics in advance; store the sealed bundle in the freezer.
- Cook the noodles, rinse, and toss with a little oil; store in the fridge for up to 2 days.
Frequently Asked Questions
What is the cultural significance and history of Phở Gà in Vietnamese cuisine?
Phở Gà is a beloved variation of Vietnam’s national dish, phở. While beef phở (phở bò) is more common in the north, chicken phở became popular in central and southern regions as a lighter, quicker‑cooking alternative, often enjoyed for breakfast or late‑night meals.
What are the traditional regional variations of Phở Gà across Vietnam?
In the north, Phở Gà is served with a clear, lightly seasoned broth and minimal herbs. Southern versions add more herbs, lime, and sometimes a splash of fish sauce, while central styles may include a hint of star anise and cinnamon for a spicier aroma.
How is Phở Gà traditionally served in Vietnam?
Traditionally, Phở Gà is presented in a large bowl with rice noodles, sliced chicken, fresh herbs, lime wedges, bean sprouts, and a side of hoisin and sriracha. Diners add the condiments to taste and often finish with a squeeze of lime for brightness.
On what occasions is Phở Gà typically enjoyed in Vietnamese culture?
Phở Gà is a comfort food enjoyed year‑round, but it is especially popular for breakfast, late‑night meals after celebrations, and as a soothing dish during cooler weather or when someone is feeling under the weather.
How does Phở Gà fit into the broader Vietnamese noodle soup tradition?
Phở Gà shares the same foundational broth‑making technique as other Vietnamese noodle soups, emphasizing clarity, aromatic spices, and fresh herbs. Its lighter protein makes it a versatile base that showcases the delicate balance of flavors central to Vietnamese cuisine.
What are the authentic traditional ingredients for Phở Gà versus acceptable substitutes?
Authentic ingredients include free‑range chicken, coriander roots, star anise, cinnamon stick, ginger, and kaffir lime leaves. Substitutes such as chicken thighs, coriander seeds, or frozen lime leaves work well when the exact ingredients are unavailable.
What other Vietnamese dishes pair well with Phở Gà?
Phở Gà pairs nicely with Vietnamese spring rolls (gỏi cuốn), pickled vegetable salads (đồ chua), and a simple cucumber‑carrot salad dressed with rice‑vinegar. A cold glass of Vietnamese iced coffee (cà phê sữa đá) also complements the meal.
What are the most common mistakes to avoid when making Phở Gà at home?
Common mistakes include not skimming the foam, over‑cooking the chicken, over‑charing the aromatics, and letting the noodles sit in water too long, which makes them gummy. Follow the timing steps carefully for a clear broth and separate noodles.
Why does this Phở Gà recipe add the charred aromatics only 30 minutes before serving instead of at the start?
Adding the aromatics later preserves their bright, fresh fragrance. If boiled from the beginning, the delicate flavors of ginger, shallots, and coriander roots can become muted or bitter.
Can I make Phở Gà ahead of time and how should I store it?
Yes, you can prepare the broth a day ahead and refrigerate it. Store the broth and cooked chicken separately in airtight containers, then reheat gently and add fresh aromatics and garnishes just before serving.
What does the YouTube channel Helen's Recipes (Vietnamese Food) specialize in?
Helen's Recipes (Vietnamese Food) specializes in authentic Vietnamese home cooking, focusing on traditional noodle dishes, street‑food classics, and regional specialties with clear step‑by‑step video tutorials.
How does the YouTube channel Helen's Recipes (Vietnamese Food)'s approach to Vietnamese cooking differ from other Vietnamese cooking channels?
Helen emphasizes simple, ingredient‑focused techniques, often using free‑range proteins and traditional aromatics, while providing cultural context and practical tips for home cooks, unlike some channels that rely heavily on shortcuts or heavy sauces.
Last updated: August 31, 2026
