Restaurant Quality Chicken Pho at Home (a comprehensive guide with recipe)
Restaurant Quality Chicken PHO at Home (a comprehensive guide with recipe) is a medium Vietnamese recipe that serves 5. 250 calories per serving. Recipe by Leighton Pho on YouTube.
Prep: 1 hr 15 min | Cook: 6 hrs 35 min | Total: 8 hrs 20 min
Cost: $12.15 total, $2.43 per serving
Ingredients
- 1.75 kg Pork Bones (70% of total bones; ask butcher for marrow‑rich pork bones)
- 0.75 kg Chicken Bones (30% of total bones; carcass, backs, necks)
- 5 L Water (Cold filtered water)
- 35 g Salt (Kosher or sea salt)
- 50 g Rock Sugar (Can substitute with granulated sugar)
- 3 tsp Chicken Powder (Low‑sodium if possible; adds subtle chicken boost)
- 1.5 tsp Fish Sauce (Vietnamese nuoc mam)
- 2 tsp MSG (Optional; enhances umami)
- 0.5 medium Onion (Halved and charred)
- 2 cm Fresh Ginger (Sliced and charred)
- 1 stick Cinnamon Stick (Chinese cassia preferred)
- 2 whole Star Anise (Whole star anise)
- 1 tsp Coriander Seeds (Toasted lightly)
- 2 tbsp Vegetable Oil (Creates oil slick to slow evaporation)
- 250 g Rice Vermicelli Noodles (For serving; cook according to package)
- 100 g Bean Sprouts (Rinse and drain)
- 20 g Thai Basil Leaves (Fresh)
- 1 lime Lime (Cut into wedges)
- 30 g Jalapeño (Thinly sliced (optional heat))
Instructions
Gather and Prep Bones
Ask your butcher for 1.75 kg pork bones and 0.75 kg chicken bones. Rinse briefly under cold water.
Time: PT10M
Start the Broth
Place the bones in a large stockpot, add 5 L cold water, bring to a rolling boil, then immediately skim off the foam that rises to the surface.
Time: PT15M
Temperature: Boiling
Simmer for Six Hours
Reduce heat to a low simmer, add 2 tbsp vegetable oil to form a thin slick on top, and let the broth simmer gently for 6 hours, partially covered. Stir occasionally.
Time: PT6H
Temperature: Low simmer
Strain the Broth
After 6 hours, remove the pot from heat and strain the liquid through a fine mesh strainer into a clean container, discarding the solids.
Time: PT15M
Adjust Volume and Cool
If the strained broth is less than 5 L, top up with cold water to reach exactly 5 L. Let the broth cool to room temperature before refrigerating or freezing.
Time: PT10M
Store the Base
Transfer the cooled base to jars. Refrigerate for up to 5 days or freeze for up to 3 months.
Time: PT0M
Season the Soup
When ready to serve, pour 2.5 L of the base into a clean pot. Add 35 g salt, 50 g rock sugar, 3 tsp chicken powder, 1.5 tsp fish sauce, and 2 tsp MSG. Stir and bring to a gentle simmer.
Time: PT5M
Temperature: Low simmer
Add Aromatics and Infuse
Add the charred half onion, charred ginger slices, 1 cinnamon stick, 2 star anise, and 1 tsp toasted coriander seeds. Simmer for 30 minutes to let the flavors meld.
Time: PT30M
Temperature: Low simmer
Finish and Adjust
Remove and discard the aromatics. Taste the broth and add a splash of fish sauce or a pinch of salt if needed.
Time: PT5M
Prepare Noodles and Serve
Cook rice vermicelli according to package instructions, drain, and divide into 5 bowls. Ladle hot broth over the noodles and garnish with bean sprouts, Thai basil, lime wedges, and sliced jalapeño.
Time: PT15M
Nutrition Facts
- Calories
- 250
- Protein
- 10g
- Carbohydrates
- 30g
- Fat
- 5g
- Fiber
- 2g
Dietary info: Gluten‑free (with rice vermicelli), Dairy‑free, Nut‑free, Low‑carb option if noodles are omitted
Allergens: Fish (fish sauce), Gluten (if wheat noodles are used), Soy (MSG)
Ingredient Substitutions
- Instead of Pork Bones: Pork neck bones, Pork shank bones
- Instead of Chicken Bones: Chicken carcass, Chicken backs
- Instead of Salt: Table salt (use less)
- Instead of Rock Sugar: Granulated sugar
- Instead of Chicken Powder: Chicken bouillon powder, Umami seasoning
- Instead of Fish Sauce: Soy sauce (less authentic)
- Instead of MSG: Mushroom powder
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Rice Vermicelli Noodles: Flat rice noodles
- Instead of Thai Basil Leaves: Holy basil
- Instead of Jalapeño: Thai bird chilies
Equipment Needed
- Large Stockpot
- Fine Mesh Strainer
- Measuring Scale
- Measuring Spoons
- Ladle
- Cutting Board
- Chef's Knife
- Timer (optional)
Critical Steps — Do Not Skip
- Skim foam during the initial boil to keep broth clear.
- Maintain a thin oil layer on top of the simmering broth to reduce evaporation.
- Simmer the bones for a full six hours to extract maximum flavor and collagen.
- Season using the under‑over method (salt first, then sweeteners, then umami).
- Add aromatics at the end to avoid clouding the broth.
Chef Tips from the Video
- Roast the pork and chicken bones at 200 °C for 30 minutes before simmering for an even richer, caramelized flavor.
- Char the onion and ginger directly over an open flame or under a broiler for a smoky note.
- Toast coriander seeds briefly in a dry pan before adding to release their aroma.
- Skim the surface of the broth every hour to keep it crystal clear.
- Store the base in glass jars rather than plastic to avoid any off‑flavors.
Troubleshooting
Broth tastes weak or watery
Ensure the bones were simmered for the full six hours and that the oil slick was used to limit evaporation. Add a splash of the concentrated 1:1 broth (if you have it) or increase the amount of pork bones next time.
Broth is too salty
Dilute with additional water or unsalted broth, then re‑balance with a little extra rock sugar.
Excessive evaporation leaving a reduced volume
Add a thin layer of neutral oil on the surface early in the simmer and keep the pot partially covered.
No clear oil layer formed, broth evaporates quickly
Add 2 tbsp vegetable oil after the first hour of simmering; the oil will rise and create a protective film.
Flavor is flat after seasoning
Taste and add a small extra pinch of MSG or a dash more fish sauce. You can also stir in a spoonful of the concentrated 1:1 broth for a flavor boost.
Storage
Refrigerator: Up to 5 days in airtight containers.
Freezer: Up to 3 months; freeze in 500 ml portions for easy use.
Room temperature: Do not store at room temperature; broth must be cooled quickly.
Make-Ahead Tips
- Prepare the bone broth base a day ahead; it develops deeper flavor after resting.
- Freeze extra broth in zip‑top bags; thaw overnight in the fridge before use.
- Reheat the broth gently over low heat; avoid a rapid boil which can break down the gelatin.
- If the broth tastes too concentrated after reheating, dilute with a little water before seasoning.
Frequently Asked Questions
What is the cultural significance and history of Vietnamese Chicken Pho (Phở Gà) in Vietnamese cuisine?
Pho originated in northern Vietnam in the early 20th century as a street‑food breakfast, later spreading nationwide and becoming a national symbol. Chicken pho (phở gà) is a lighter variant traditionally served for breakfast or lunch, especially during warmer months, and is celebrated for its soothing broth and fresh herbs.
What are the traditional regional variations of chicken pho (phở gà) in Vietnam?
In northern Vietnam the broth is clear and seasoned simply with ginger and scallions, while southern styles add more herbs, bean sprouts, and a sweeter profile using rock sugar. Central Vietnam often incorporates star anise and cinnamon for a spicier aroma.
How is chicken pho (phở gà) traditionally served in Vietnam?
It is served in a deep bowl with rice vermicelli, thinly sliced chicken breast or shredded chicken, and a platter of fresh garnishes—bean sprouts, Thai basil, cilantro, lime wedges, and sliced chilies—allowing each diner to customize the flavor.
On what occasions is chicken pho (phở gà) traditionally eaten in Vietnamese culture?
Pho is a daily staple, but chicken pho is especially popular for family breakfasts, late‑night meals after celebrations, and during health‑focused periods because the broth is light yet nourishing.
How does chicken pho (phở gà) fit into the broader Vietnamese cuisine tradition?
Pho exemplifies the Vietnamese balance of five taste elements—sweet, salty, sour, bitter, and umami—using a clear broth, fresh herbs, and aromatic spices, reflecting the cuisine’s emphasis on harmony and freshness.
What are the authentic traditional ingredients for chicken pho (phở gà) versus acceptable substitutes?
Authentic ingredients include pork bones, chicken bones, rock sugar, fish sauce, star anise, cinnamon, coriander seeds, ginger, and onion. Acceptable substitutes are beef bones for a richer broth, chicken bouillon powder for convenience, and granulated sugar instead of rock sugar.
What other Vietnamese dishes pair well with chicken pho (phở gà)?
Fresh spring rolls (gỏi cuốn), Vietnamese fried spring rolls (chả giò), and bánh mì sandwiches complement the light broth of chicken pho, offering contrasting textures and flavors.
What makes chicken pho (phở gà) special or unique in Vietnamese cuisine?
Its uniqueness lies in the delicate balance of a clear, gelatin‑rich broth created from a pork‑chicken bone blend, the under‑over seasoning method, and the final aromatic infusion that lets the natural bone flavor shine through.
What are the most common mistakes to avoid when making chicken pho (phở gà) at home?
Common errors include simmering the broth too vigorously (which makes it cloudy), using only chicken bones (resulting in a weak flavor), skipping the oil slick which leads to excessive evaporation, and over‑seasoning with MSG or fish sauce.
Why does this chicken pho (phở gà) recipe use pork bones in addition to chicken bones?
Pork bones add marrow and collagen that give the broth a sweeter, richer mouthfeel, a technique common in Vietnamese home cooking where a blend of pork and chicken bones creates a balanced, aromatic base.
Can I make chicken pho (phở gà) ahead of time and how should I store it?
Yes. Prepare the bone broth base up to 5 days ahead and keep it refrigerated in airtight jars, or freeze in 500 ml portions for up to 3 months. Reheat gently before adding the final seasonings.
What does the YouTube channel Leighton Pho specialize in?
The YouTube channel Leighton Pho specializes in Vietnamese street‑food techniques, especially broth‑centric dishes like pho, offering scientific measurements (bricks meter) and practical tips for home cooks to achieve restaurant‑quality results.
How does the YouTube channel Leighton Pho's approach to Vietnamese cooking differ from other cooking channels?
Leighton Pho combines culinary science (using a bricks‑salt meter) with traditional Vietnamese methods, focusing on reproducible broth concentration and the “blend method,” whereas many other channels rely on generic recipes without precise measurements.
Last updated: September 1, 2026
