Pho Ga Recipe – Vietnamese Chicken Noodle Soup (Drumstick Edition!)

Ingredients

• 5 lb Chicken Drumsticks (skin on, bone‑in)
• 2 tbsp Salt (divided: 1 tbsp for par‑boil, 1 tbsp for final seasoning)
• 1 tbsp Distilled White Vinegar (for par‑boil to help scum rise)
• 8 L Filtered Water (high‑quality filtered water)
• 1 large Yellow Onion (peeled, halved, charred)
• 2 inches Fresh Ginger (peeled, sliced, charred)
• 4 whole Star Anise (toasted)
• 2 tbsp Coriander Seeds (toasted)
• 2 tbsp Fennel Seeds (toasted)
• 3 tbsp Dried Shrimp (optional, adds umami)
• 2 whole Garlic Cloves (peeled, toasted)
• 2 whole Cinnamon Pods (toasted)
• 1 tbsp Mushroom Seasoning (or Chicken Bouillon Powder) (for depth of flavor)
• 400 g Rice Pho Noodles (fresh) (rinsed to remove oil, separated)
• 2 stalks Green Onions (sliced for garnish)
• 1 bunch Cilantro (roughly chopped)
• 1 small Red (Purple) Onion (thinly sliced for garnish)
• 1 handful Thai Basil Leaves (added at serving)
• 1 cup Bean Sprouts (rinsed, added fresh)
• 1 whole Lime (cut into wedges for serving)
• 2 tbsp Fish Sauce (to taste, adds salty umami)
• to taste Black Pepper (freshly cracked)

Instructions

1. Par‑boil the drumsticks

   Place the drumsticks in a pot, cover with cold tap water, add 1 tbsp salt and 1 tbsp distilled white vinegar. Bring to a rapid boil, boil 5‑10 minutes, then turn off heat and let cool.

   Time: PT10M

2. Rinse and set aside

   Drain the drumsticks and rinse under cold running water to remove scum. Rinse the pot with water only (no soap). Return drumsticks to the cleaned pot.

   Time: PT5M

3. Char aromatics

   Peel the yellow onion and slice ginger into 2‑inch pieces. Char both directly over an open flame or under a broiler until blackened, turning as needed.

   Time: PT5M

4. Toast dry spices

   In a small dry pan, combine star anise, coriander seeds, fennel seeds, dried shrimp, peeled garlic cloves, and cinnamon pods. Roast over medium‑low heat, stirring, for about 5 minutes until fragrant. Transfer to a cheesecloth spice bag.

   Time: PT5M

5. Build the broth

   Add 8 L filtered water to the stockpot with the drumsticks. Drop in the charred onion, ginger, and the spice bag. Bring to a boil, then reduce to a low simmer.

   Time: PT15M

   Temperature: high heat

6. Simmer chicken

   Simmer the drumsticks for 20‑30 minutes, checking that no blood surfaces when pierced. Remove the drumsticks and set aside.

   Time: PT30M

   Temperature: low simmer

7. Shock the chicken

   Transfer the cooked drumsticks to a bowl of ice water and ice cubes. Let sit until the ice melts and the chicken is completely cold, then pat dry and refrigerate for about 1 hour.

   Time: PT10M

8. Debone the chicken

   Using a sharp knife, slice each drumstick lengthwise down the center and carefully carve the meat away from the bone, keeping the skin if desired. Set the meat aside and return the bones and joints to the pot.

   Time: PT10M

9. Continue simmering broth

   Add any additional water needed to keep the broth covered. Simmer with the bones and joints for another 30 minutes, maintaining a low boil and skimming any remaining scum.

   Time: PT30M

   Temperature: low boil

10. Season the broth

    Stir in 1 tbsp salt and 1 tbsp mushroom seasoning (or chicken bouillon). Taste and adjust seasoning, adding more salt or fish sauce if desired. Simmer for a final 30 minutes.

    Time: PT30M

    Temperature: low simmer

11. Prepare the noodles

    Rinse the fresh rice noodles under cold water to remove the preserving oil, then drain and set aside.

    Time: PT5M

12. Assemble the bowls

    Divide noodles among serving bowls, top with sliced chicken meat, and ladle hot broth over. Garnish with cilantro, green onions, red onion slices, Thai basil, bean sprouts, lime wedges, a drizzle of fish sauce, and freshly cracked black pepper.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

45g

Fat

8g

Fiber

2g

Ingredient Substitutions

• Instead of Distilled White Vinegar: Apple cider vinegar
• Instead of Dried Shrimp: Dried anchovies
• Instead of Mushroom Seasoning (or Chicken Bouillon Powder): Soy sauce
• Instead of Rice Pho Noodles (fresh): Dried rice noodles
• Instead of Thai Basil Leaves: Regular basil
• Instead of Fish Sauce: Soy sauce

Equipment Needed

• Large Stockpot (8‑L capacity)
• Small Frying Pan
• Cheesecloth Spice Bag
• Cutting Board
• Chef's Knife
• Tongs
• Ladle
• Fine Mesh Strainer
• Ice Bath Container
• Serving Bowls

Critical Steps — Do Not Skip

• Par‑boiling the drumsticks to remove scum
• Shocking the chicken in ice water to tighten skin
• Deboning the drumsticks while cold
• Maintaining a low simmer for a clear broth
• Seasoning the broth at the end

Chef Tips from the Video

• Use filtered water for the clearest broth; mineral content can affect flavor.
• Char the onion and ginger until just blackened for authentic smoky notes.
• An ice bath not only stops cooking but also makes the meat easier to slice thinly.

Troubleshooting

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: Do not leave cooked soup at room temperature for more than 2 hours.

Make-Ahead Tips

• Make the broth a day ahead and refrigerate; reheat before serving.
• Debone the chicken and store the meat separately for quick assembly.
• Pre‑chop herbs and keep them in an airtight container in the fridge.

Frequently Asked Questions