Vietnamese Chicken Pho Soup (Pho Ga) Recipe

Heat oil in a large 6 litre/6 quart pot over high heat. Place ginger and onion halves facedown and leave undisturbed for 2 minutes until they begin to blacken. Turn and cook another 2 minutes to develop a deep char and smoky flavor.

Add 2 litres of water, chicken thighs, coriander bunch, star anise, cinnamon, cloves, fennel seeds, coriander seeds, fish sauce, and sugar to the pot with the charred aromatics. Bring to a simmer, then reduce heat to maintain a very gentle simmer with the lid slightly ajar. Simmer gently for 1.5 hours, occasionally skimming off any foam or scum to keep broth clear and flavorful.

Remove the chicken thighs and strain the broth through a fine sieve into a clean pot. Measure the broth—aim for 1.5 litres/quarts. If more broth is present, simmer uncovered to reduce slightly; if less, add water to reach 1.5 litres. Stir in salt, then heat broth gently to a simmer and keep warm until serving.

Shred the cooked chicken meat, discarding bones and skin. Optionally, reheat the shredded chicken briefly by dunking it in the hot broth just before serving.

Cook dried rice noodles according to the package directions just before serving. Drain thoroughly to avoid diluting the broth.

Divide noodles among serving bowls, top with shredded chicken, and ladle over about 375 ml (1.5 cups) of hot broth per bowl. Sprinkle with finely sliced green onions. Serve with bean sprouts, fresh herbs, lime wedges, hoisin sauce, sriracha, and optional sliced chillies for guests to customize their pho.

Pho is best enjoyed fresh while the broth is hot and aromatic, allowing the vibrant flavors and textures to shine.