Vietnamese Chicken Noodle Soup (pho GA)
VIETNAMESE CHICKEN NOODLE SOUP (PHO GA)🐓🍜 is a easy Vietnamese recipe that serves 4. 350 calories per serving. Recipe by Julia Vuong on YouTube.
Prep: 15 min | Cook: 30 min | Total: 1 hr
Cost: $21.66 total, $5.42 per serving
Ingredients
- 1 piece Whole Chicken (about 3‑4 lb, cleaned and giblets removed)
- 1 large Yellow Onion (peeled and halved)
- 3 thumb‑sized pieces Fresh Ginger (peeled and smashed)
- 1 piece Rock Sugar (or 1 tsp granulated sugar)
- 2 tablespoons Fish Sauce (Vietnamese Nước Mắm)
- 2 whole Star Anise (toasted lightly)
- 1 piece Cinnamon Stick (2‑inch stick, toasted)
- 4 whole Cloves (toasted)
- 1 teaspoon Coriander Seeds (toasted)
- 2 whole Cardamom Pods (lightly crushed)
- 200 g Rice Noodles (Bánh Phở) (flat rice noodles, medium width)
- 1 cup Bean Sprouts (rinsed)
- ½ cup Fresh Thai Basil (leaves only)
- ¼ cup Cilantro (chopped)
- 1 small Jalapeño or Thai Bird Chili (thinly sliced (optional for heat))
- 1 large Lime (cut into wedges for serving)
- 2 stalks Green Onions (thinly sliced)
- ½ teaspoon Salt (adjust to taste)
- ¼ teaspoon Black Pepper (freshly ground)
Instructions
Prep Aromatics
Halve the onion and smash the ginger pieces with the side of a knife. Set aside.
Time: PT5M
Sauté Onion & Ginger
Turn the Instant Pot to “Sauté” mode, add 1 tbsp oil, then add the onion halves and ginger. Cook, stirring occasionally, until the onion starts to brown, about 4 minutes.
Time: PT4M
Temperature: Medium heat
Toast Spices
Add star anise, cinnamon stick, cloves, coriander seeds, and cardamom pods to the pot. Stir for 30 seconds until fragrant.
Time: PT1M
Temperature: Medium heat
Add Chicken & Liquid
Place the whole chicken into the pot, add enough water to cover (about 8 cups), then add rock sugar, fish sauce, salt, and pepper.
Time: PT2M
Pressure Cook
Seal the Instant Pot, set to “Manual/Pressure Cook” on high pressure for 20 minutes. Once done, allow a natural pressure release for 10 minutes, then quick‑release any remaining pressure.
Time: PT30M
Temperature: High pressure
Shred Chicken
Open the pot, remove the chicken with tongs, let cool 5 minutes, then pull the meat off the bones, discarding skin and bones. Set shredded meat aside.
Time: PT5M
Strain Broth
Pour the broth through a fine mesh sieve into a clean pot to remove solids. Taste and adjust seasoning with extra fish sauce or a pinch of sugar if needed.
Time: PT3M
Soak Rice Noodles
Place the rice noodles in a bowl of warm water and soak according to package instructions (usually 5‑7 minutes) until pliable. Drain and set aside.
Time: PT7M
Temperature: Warm water
Assemble Bowls
Divide noodles among 4 serving bowls, top with shredded chicken, then ladle hot broth over everything. Garnish with bean sprouts, basil, cilantro, sliced chili, lime wedges, and green onions.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 45 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Gluten‑free (using rice noodles), Dairy‑free, Nut‑free
Allergens: Fish (fish sauce)
Ingredient Substitutions
- Instead of Whole Chicken: Chicken thighs and drumsticks (4‑5 pieces)
- Instead of Fresh Ginger: Ground ginger (1 tsp)
- Instead of Rock Sugar: Granulated sugar
- Instead of Fish Sauce: Soy sauce (for a milder flavor)
- Instead of Rice Noodles (Bánh Phở): Gluten‑free egg noodles
- Instead of Fresh Thai Basil: Italian basil
- Instead of Jalapeño or Thai Bird Chili: Serrano pepper
Equipment Needed
- Instant Pot (or any electric pressure cooker)
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- Ladle
- Fine Mesh Sieve or Strainer
- Serving Bowls
- Tongs (optional)
- Bowl for Soaking Noodles
- Timer (optional) (optional)
Critical Steps — Do Not Skip
- Browning the onion and ginger for depth of flavor
- Toasting the whole spice blend to release aromatics
- Proper pressure‑cooking time to keep chicken tender
- Natural pressure release before quick‑release
- Straining the broth for clarity
Chef Tips from the Video
- For extra depth, add a splash of Shaoxing wine with the water.
- A small piece of charred onion can be added to the broth for a subtle smoky note.
Troubleshooting
Broth tastes weak
Add an extra star anise, a pinch more rock sugar, or simmer uncovered for 10 minutes to concentrate flavor.
Broth is too salty
Dilute with additional water and add a little more rock sugar to balance.
Noodles become mushy
Soak noodles for the minimum time and add them to the bowl just before ladling hot broth.
Storage
Refrigerator: Store broth and shredded chicken separately in airtight containers for up to 3 days.
Freezer: Freeze broth in portions for up to 2 months; chicken can be frozen for 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Broth can be made up to 2 days ahead and reheated; keep noodles separate to prevent sogginess.
- Shredded chicken stores well in the fridge and can be added to fresh broth when serving.
Frequently Asked Questions
What is the cultural significance and history of Vietnamese Chicken Pho (Pho Ga) in Vietnamese cuisine?
Pho Ga is a beloved variant of the classic Vietnamese pho, traditionally served for breakfast or as a comforting meal during cooler weather. It reflects Vietnam’s resourceful use of whole chickens to extract maximum flavor, and the balance of sweet, salty, and aromatic spices embodies the nation’s culinary philosophy of harmony.
What are the traditional regional variations of Pho Ga in Vietnam?
In Northern Vietnam, pho Ga often features a clearer broth with fewer herbs, while Southern versions are sweeter, include more fish sauce, and are served with a wider array of fresh garnishes like Thai basil and bean sprouts. Central regions may add a hint of chili oil for heat.
How is Pho Ga traditionally served in Vietnam?
Pho Ga is traditionally presented in a large bowl of broth with rice noodles, shredded chicken, and a platter of fresh herbs, lime wedges, sliced chilies, and bean sprouts on the side. Diners customize each bite by adding herbs, lime juice, and extra fish sauce to taste.
During which occasions is Pho Ga commonly enjoyed in Vietnamese culture?
Pho Ga is a staple comfort food for everyday meals, but it is also popular during family gatherings, cold winter days, and after celebrations when a light yet nourishing soup is desired.
What authentic ingredients define traditional Pho Ga compared to common substitutes?
Authentic Pho Ga uses a whole chicken, rock sugar, fish sauce, star anise, cinnamon, cloves, coriander seeds, and cardamom. Substitutes like chicken broth cubes, brown sugar, or soy sauce can be used, but they alter the delicate balance of sweet‑salty flavor that defines the dish.
What other Vietnamese dishes pair well with Pho Ga?
Pho Ga pairs beautifully with Vietnamese spring rolls (gỏi cuốn), bánh mì sandwiches, and fresh summer salads like gỏi đu đủ (green papaya salad). A light iced tea or Vietnamese coffee completes the meal.
What makes Pho Ga special or unique within Vietnamese cuisine?
Pho Ga stands out for its use of whole chicken, which yields a richer, silkier broth than the more common beef pho. The addition of rock sugar balances the savory fish sauce, creating a subtle sweet‑savory profile that is uniquely comforting.
How has Pho Ga evolved over time in modern Vietnamese cooking?
Modern versions often incorporate Instant Pot or pressure‑cooker techniques to reduce cooking time, while traditional street‑side vendors still simmer the broth for hours. Some contemporary chefs experiment with additional herbs or a splash of coconut milk for a fusion twist.
What common misconceptions exist about making Pho Ga at home?
Many think pho requires hours of simmering; however, using a pressure cooker achieves comparable depth in 30 minutes. Another myth is that only beef bones work for pho broth, but chicken bones provide a lighter, equally flavorful base.
What are the most common mistakes to avoid when making Instant Pot Pho Ga?
Avoid over‑cooking the chicken – pressure‑cook for 20 minutes and allow a natural release. Also, don’t skip toasting the spices; this step is crucial for a fragrant broth. Finally, strain the broth to remove solids for a clear soup.
Why does this recipe toast the whole spice blend instead of adding them directly to the broth?
Toasting releases essential oils from the spices, intensifying their aroma and flavor. Adding them raw would result in a muted, flat broth lacking the characteristic warm notes of star anise and cinnamon.
Can I make this Pho Ga ahead of time and how should I store it?
Yes, the broth can be prepared up to two days in advance and refrigerated in airtight containers. Keep the shredded chicken separate; reheat both together before serving and add freshly soaked noodles and garnishes at the table.
What does the YouTube channel Julia Vuong specialize in?
The YouTube channel Julia Vuong focuses on quick, approachable Asian-inspired home cooking, especially Vietnamese and Thai dishes, using everyday kitchen tools like the Instant Pot to make authentic flavors accessible to busy cooks.
How does the YouTube channel Julia Vuong's approach to Vietnamese cooking differ from other Vietnamese cooking channels?
Julia Vuong emphasizes speed and simplicity, often adapting traditional recipes for modern appliances while still honoring authentic flavor profiles. She also incorporates clear visual guides and budget‑friendly ingredient swaps, setting her apart from channels that stick strictly to labor‑intensive, traditional methods.
Last updated: September 1, 2026
