Pho Ga (Vietnamese Chicken Noodle Soup) Recipe

Ingredients

• 2.5 teaspoons Kosher Salt (divided: 1 tsp for blanching, 1 tsp for broth, 0.5 tsp at end)
• 1.5 pounds Pork or Chicken Bones (preferably pork neck bones or chicken carcasses for richer flavor)
• 1 Whole Chicken (about 3.5‑4 lb, rinsed and rubbed with salt)
• 1 large knob (≈2 in) Fresh Ginger (peeled and smashed)
• 1 large Onion (roasted, peeled, then halved for broth)
• 1 teaspoon Dried Cloves (whole)
• 0.5 teaspoon Black Peppercorns (whole, also called black corn pepper)
• 2 Asian Cinnamon Sticks (Saigon cinnamon, broken in half)
• 1 Cardamom Pod (whole, lightly crushed)
• 4 Star Anise (whole)
• 1 tablespoon Fish Sauce (Vietnamese nuoc mam)
• 2 oz Rock Sugar (or substitute with light brown sugar)
• 8 oz Rice Noodles (Flat Pho Noodles) (uncooked)
• 1 handful Thai Basil (fresh leaves)
• 1 handful Cilantro (fresh, chopped)
• 1 cup Bean Sprouts (rinsed)
• 1 Lime (cut into wedges for serving)
• 2 stalks Green Onions (chopped)
• ¼ cup Sliced Onion (thinly sliced for garnish)
• 1 Jalapeño (sliced, optional heat)
• 1 tablespoon Chili Sauce (Hoisin or Sriracha) (adjust to taste)

Instructions

1. Blanch Bones

   Place the pork or chicken bones in a pot of cold water, add 1 tsp kosher salt, bring to a boil, then immediately drain and rinse the bones under cold water to remove impurities.

   Time: PT5M

   Temperature: boiling

2. Prep Whole Chicken

   Rub the whole chicken with a pinch of kosher salt, rinse briefly, then plunge it into a pot of boiling water for about 1 minute. Remove and set aside; this step tightens the skin and removes surface blood.

   Time: PT5M

   Temperature: boiling

3. Roast Aromatics

   Roast the ginger knob and the whole onion directly over medium heat or under a broiler until the skins are charred. Remove, peel, and set aside.

   Time: PT10M

   Temperature: medium

4. Toast Spices

   In a dry skillet over medium heat, toast 1 tsp dried cloves, ½ tsp black peppercorns, 1‑2 cinnamon sticks (broken), 1 cardamom pod, and 4 star anise until fragrant, about 2‑3 minutes. Transfer to a cheesecloth bag and set aside.

   Time: PT5M

   Temperature: medium

5. Start Broth

   Fill a large stockpot with 12‑14 cups water, add 1 tsp kosher salt and the blanched bones. Bring to a gentle boil, then reduce to a simmer and skim the surface regularly for 30 minutes.

   Time: PT30M

   Temperature: simmer

6. Add Chicken and Flavorings

   Add the pre‑boiled whole chicken, the spice bag, 1 tbsp fish sauce, the smashed ginger, the halved roasted onion, 2 oz rock sugar, and an additional ½ tsp kosher salt to the pot. Simmer gently for 1 hour, or until the chicken is fully cooked and tender. Remove the chicken and set aside to cool slightly; discard the spice bag.

   Time: PT1H

   Temperature: simmer

7. Shred Chicken

   When the chicken is cool enough to handle, remove the meat from the bones, discard skin and bones, and shred or slice the meat into bite‑size pieces. Set aside for serving.

   Time: PT5M

8. Prepare Noodles and Garnishes

   Cook the rice noodles according to package directions (usually 2‑3 minutes in boiling water), then drain and rinse with cold water. Arrange Thai basil, cilantro, bean sprouts, lime wedges, chopped green onions, sliced onion, and jalapeño on a platter.

   Time: PT15M

   Temperature: boiling

9. Assemble Bowls

   Divide cooked noodles among serving bowls, top with shredded chicken and desired garnishes. Ladle hot broth over everything, then finish with a squeeze of lime juice and a drizzle of chili sauce to taste.

   Time: PT5M

   Temperature: hot

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

70 g

Fat

10 g

Fiber

3 g

Ingredient Substitutions

• Instead of Kosher Salt: Sea salt
• Instead of Pork or Chicken Bones: Beef bones
• Instead of Whole Chicken: Chicken thighs and drumsticks
• Instead of Fresh Ginger: ground ginger (use 1 tsp)
• Instead of Onion: shallot
• Instead of Dried Cloves: ground cloves (¼ tsp)
• Instead of Black Peppercorns: white peppercorns
• Instead of Asian Cinnamon Sticks: regular cinnamon stick
• Instead of Cardamom Pod: ground cardamom (¼ tsp)
• Instead of Star Anise: none
• Instead of Fish Sauce: soy sauce (for veg)
• Instead of Rock Sugar: light brown sugar
• Instead of Rice Noodles (Flat Pho Noodles): rice vermicelli
• Instead of Thai Basil: regular basil
• Instead of Cilantro: parsley
• Instead of Bean Sprouts: shredded cabbage
• Instead of Lime: lemon
• Instead of Green Onions: chives
• Instead of Sliced Onion: scallions
• Instead of Jalapeño: Thai bird chili
• Instead of Chili Sauce (Hoisin or Sriracha): sriracha

Equipment Needed

• Large Stockpot (8‑qt)
• Medium Saucepan
• Fine Mesh Sieve or Strainer
• Cheesecloth or Spice Bag
• Tongs
• Chef’s Knife
• Cutting Board
• Ladle
• Serving Bowls
• Measuring Spoons

Critical Steps — Do Not Skip

• Blanching the bones to ensure a clear broth
• Toasting the whole spice blend for maximum aroma
• Skimming the broth frequently during the first 30 minutes
• Adding the whole chicken later to keep the meat tender
• Removing the spice bag before final seasoning

Chef Tips from the Video

• Add a few slices of fresh ginger and a dash of star anise to the finished bowl for extra aroma.
• For a richer flavor, roast the bones in the oven at 400°F for 20 minutes before blanching.

Troubleshooting

Storage

Refrigerator: Store broth in airtight containers for up to 4 days; keep noodles and garnishes separate.

Freezer: Freeze broth in 1‑cup portions for up to 2 months.

Room temperature: Do not store at room temperature; cool quickly before refrigerating.

Make-Ahead Tips

• Broth can be made 2 days ahead; chill, then skim off any solidified fat before reheating.
• Shred the cooked chicken and store it separately; add to broth just before serving.

Frequently Asked Questions