Easy Vietnamese Noodle Soup (pho GA)
Easy Vietnamese Noodle Soup (PHO GA) is a medium Vietnamese recipe that serves 4. 350 calories per serving. Recipe by Herman at Home | Food Content Creator on YouTube.
Prep: 40 min | Cook: 1 hr 40 min | Total: 2 hrs 35 min
Cost: $27.98 total, $6.99 per serving
Ingredients
- 1 whole Whole Chicken (about 3.5 lb, cleaned, giblets removed)
- 2 large White Onion (peeled and quartered)
- 4 inch Fresh Ginger (peeled and sliced)
- 1 packet Pre‑made Pho Spice Packet (contains star anise, cloves, cinnamon, coriander seeds, peppercorns)
- 3 tablespoons Fish Sauce (adds umami depth)
- 200 grams Rice Noodles (flat) (soak in warm water before serving)
- 100 grams Bean Sprouts (rinsed)
- 20 grams Fresh Thai Basil (leaves only)
- 15 grams Fresh Cilantro (chopped)
- 1 whole Lime (cut into wedges)
- 1 whole Jalapeño (thinly sliced)
- 2 tablespoons Hoisin Sauce (for serving)
- 1 tablespoon Sriracha (for serving)
Instructions
Broil onions and ginger
Preheat the broiler to high. Arrange the quartered onions and sliced ginger on a baking sheet and broil for 10 minutes, turning once, until lightly charred.
Time: PT10M
Temperature: Broiler high
Combine chicken and aromatics
Place the whole chicken in a large stockpot. Add the charred onions, ginger, and the pre‑made pho spice packet. Cover with about 4 quarts of cold water.
Time: PT5M
Simmer broth
Bring the pot to a rolling boil, then immediately reduce to a gentle low simmer. Skim any foam that rises to the surface. Stir in the fish sauce and continue simmering uncovered for 1 hour 30 minutes.
Time: PT1H30M
Temperature: Low simmer
Strain broth
Using tongs, carefully remove the chicken and set aside to cool. Strain the broth through a fine mesh sieve into a clean pot, discarding the solids.
Time: PT10M
Shred chicken
When the chicken is cool enough to handle, pull the meat off the bones, discard skin and bones, and shred the meat into bite‑size pieces using two forks.
Time: PT10M
Soak rice noodles
Place the rice noodles in a bowl of warm water and let soak for 5 minutes until pliable, then drain.
Time: PT5M
Assemble pho bowls
Divide the drained noodles among four serving bowls. Top each with shredded chicken, then ladle the hot broth over the noodles. Garnish with bean sprouts, Thai basil, cilantro, lime wedges, and sliced jalapeño. Serve hoisin sauce and sriracha on the side.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 45g
- Fat
- 8g
- Fiber
- 2g
Dietary info: Gluten‑Free (use gluten‑free spice packet), Dairy‑Free, Nut‑Free
Allergens: Fish, Soy, Gluten (if spice packet contains soy sauce)
Ingredient Substitutions
- Instead of Whole Chicken: Chicken thighs and drumsticks
- Instead of White Onion: Yellow onion
- Instead of Fresh Ginger: Ground ginger (use 1 tsp)
- Instead of Pre‑made Pho Spice Packet: DIY pho spice blend
- Instead of Fish Sauce: Soy sauce (adds gluten)
- Instead of Rice Noodles (flat): Egg noodles (not traditional)
- Instead of Bean Sprouts: Shredded cabbage
- Instead of Fresh Thai Basil: Regular basil
- Instead of Fresh Cilantro: Parsley
- Instead of Lime: Lemon
- Instead of Jalapeño: Thai bird chili
- Instead of Hoisin Sauce: Plum sauce
- Instead of Sriracha: Chili garlic sauce
Equipment Needed
- Broiler (or oven with broil setting)
- Baking Sheet
- Large Stockpot
- Fine Mesh Sieve (optional)
- Ladle
- Cutting Board
- Chef’s Knife
- Bowl for Soaking Noodles
- Tongs
- Strainer (optional)
Critical Steps — Do Not Skip
- Broiling onions and ginger for deep smoky flavor
- Simmering the broth for 1½ hours to extract richness
- Straining the broth to achieve a clear soup
- Shredding the chicken after it cools for tender meat
Chef Tips from the Video
- Toast the whole spices in a dry pan for 1‑2 minutes before adding the packet for an extra layer of aroma.
- Add a splash of rice vinegar to the broth at the end for subtle brightness.
- For extra richness, skim a thin layer of fat from the surface before serving.
Troubleshooting
Broth is cloudy.
Skim foam frequently during the first 30 minutes and strain through a fine mesh sieve; avoid a rolling boil.
Noodles become soggy.
Soak noodles only until pliable, drain well, and add them to the bowl just before ladling hot broth.
Chicken is dry.
Do not over‑cook the chicken; remove it after the simmer and shred while still moist. If needed, add a splash of broth back to the shredded meat.
Storage
Refrigerator: Store broth and shredded chicken in separate airtight containers for up to 3 days.
Freezer: Broth freezes well for up to 2 months; chicken pieces freeze for up to 2 months.
Room temperature: Do not leave broth at room temperature for more than 2 hours.
Make-Ahead Tips
- Broth can be prepared up to 3 days ahead and stored in the refrigerator; reheat gently before serving.
- Shred the cooked chicken and keep it separate; it reheats quickly in the hot broth.
- Soak the rice noodles just before assembling to prevent them from becoming mushy.
Frequently Asked Questions
What is the cultural significance and history of Vietnamese Pho in Vietnamese cuisine?
Pho originated in northern Vietnam in the early 20th century as a street‑food staple, blending French broth techniques with Chinese rice‑noodle traditions. It became a national comfort dish, symbolizing hospitality and is now enjoyed worldwide as a representation of Vietnamese culinary identity.
What are the traditional regional variations of Pho in Vietnam?
Northern Vietnam serves Pho with a clear, lightly spiced broth and simple garnishes like green onions and cilantro, while Southern Pho features a sweeter, herb‑rich broth with abundant fresh herbs, bean sprouts, lime, and chili. There are also specialty versions such as beef (Pho Bo) and chicken (Pho Ga).
What is the authentic traditional way Pho is served in Vietnam?
In Vietnam, Pho is presented in a large bowl of steaming broth poured over rice noodles and thinly sliced meat. Diners finish it with fresh herbs (Thai basil, cilantro), bean sprouts, lime wedges, sliced chilies, and condiments like hoisin and sriracha, all added at the table to suit personal taste.
What occasions or celebrations is Pho traditionally associated with in Vietnamese culture?
Pho is a daily breakfast staple for many Vietnamese, especially on cool mornings, and is also served at family gatherings, late‑night meals after celebrations, and as comfort food during illness because of its nourishing broth.
How does Pho fit into the broader Vietnamese cuisine tradition?
Pho exemplifies the Vietnamese balance of fresh herbs, aromatic broth, and rice‑based staples. It reflects the cuisine’s emphasis on light, fragrant flavors, seasonal ingredients, and communal dining, linking it to other dishes like Bun Bo Hue and Banh Mi that blend French and Asian influences.
What are the authentic traditional ingredients for Pho versus acceptable substitutes?
Traditional Pho uses beef or chicken bones, star anise, cloves, cinnamon, coriander seeds, fennel, ginger, onions, fish sauce, and rice noodles. Acceptable substitutes include pre‑made spice packets, chicken thighs instead of a whole bird, and gluten‑free soy sauce if needed, though the flavor profile may vary slightly.
What are the most common mistakes to avoid when making Vietnamese Pho at home?
Common errors include over‑boiling the broth (which makes it cloudy), under‑seasoning with fish sauce, using too much ginger or onion, and over‑soaking the noodles. Also, adding the chicken too early can result in dry meat; it should be removed after simmering and shredded.
Why does this Pho recipe use a whole chicken and long simmer instead of a quick broth?
A whole chicken provides bone marrow, skin, and meat that release collagen and gelatin over a long simmer, creating a rich, silky broth characteristic of authentic Pho. A quick broth lacks depth and the mouth‑feel that comes from the slow extraction of flavors.
How do I know when the Pho broth is done cooking and ready to serve?
The broth is ready when it has a clear, amber color, a fragrant aroma of spices, and a balanced salty‑savory taste. Taste and adjust with fish sauce; the broth should coat a spoon lightly without being greasy.
What does the YouTube channel Herman at Home specialize in?
The YouTube channel Herman at Home specializes in approachable home‑cooking tutorials, focusing on comfort foods, quick weeknight meals, and step‑by‑step guides that help home cooks achieve restaurant‑quality results with everyday ingredients.
What is the cooking philosophy and style of the YouTube channel Herman at Home?
Herman at Home emphasizes practical techniques, clear visual instructions, and minimal equipment, encouraging viewers to build confidence in the kitchen while preserving the authentic flavors of each cuisine.
Last updated: September 1, 2026
