If you’ve ever wandered the streets of Hanoi, Vietnam, you’ve likely noticed the abundance of Pho shops that stay open from early morning until late at night. Pho, a cherished Vietnam noodle soup, including the popular Vietnamese Chicken noodle soup, can be enjoyed any time of day. Most large Pho shops in Hanoi specialise in either Pho Bo (Beef Pho Noodles) or Pho Ga (Chicken Pho Noodles) with only a few offering both.
My top picks for Pho Ga Shops in Hanoi
When it comes to Vietnamese noodle soup, Pho Ga holds a special place in the hearts of many, myself included. While its beef counterpart, Pho Bo, often steals the limelight, Pho Ga is gentler and more understated yet just as flavourful and satisfying.
A more humble version of Pho
Compared to Pho Bo, Pho Ga uses more accessible and affordable ingredients, making it a simpler yet equally cherished dish. It’s quicker and less complicated to make too. Perhaps that’s why, even though Pho Bo has a longer history, Pho Ga has become a staple in Vietnamese homes and a popular choice at Pho shops nationwide.
I remember my Mum cooking Pho Ga regularly at home, while Pho Bo was a rare treat. Perhaps the red meat aspect of Pho Bo made it less appealing for everyday meals.
What makes Pho Ga special?
The magic of Pho Ga lies in its delicate broth. Unlike the boldly spiced broth of Pho Bo, Pho Ga’s chicken-based broth is lighter, clearer and just as flavourful.
- Aromatic broth: made by simmering whole chicken, onion, and ginger with star anise and coriander seeds, the broth is subtly sweet and beautifully fragrant.
- Tender chicken: poached until tender, then shredded or sliced. Keeping the skin on adds flavour, but it can be skipped for a lighter option.
- Simple garnishes: fresh herbs like spring onions, coriander, and lime leaves elevate the dish. Thinly sliced lime leaves, whilst optional, bring a special touch. A squeeze of lime and a squirt of Siracha are musts for me!
- Silky noodles: flat rice noodles from the base, soaking up the broth beautifully for a harmonious mix of flavours and textures.
The ingredients and how to cook the Vietnamese Chicken Noodle Soup
By now, I hope you’re feeling eager to enjoy a comforting bowl of Pho Ga. Let me take you through the steps to create this delicious dish right at your own kitchen.
When I first shared my Pho Ga recipe with friends and colleagues, many were surprised at how straightforward it is to make from scratch. Whilst it might seem a little intimidating at first, the process is simpler than you’d think, and the results are absolutely worth the effort.
Preparing Pho Ga’s broth
To start, you’ll need a whole chicken, onions, ginger, coriander seeds, and star anise. Begin by placing the chicken in a large pot, covering it with cold water, and bringing it to a boil. This usually takes about 15 minutes. While you’re waiting, prepare the aromatic components of the broth.
- Char the aromatics: halve the onions and slice the ginger, then char them until fragrant. You can grill or broil them, or, if you have an air fryer like I do, use it – it’s quick and efficient, taking about 10 minutes.
- Toast the spices: toast the star anise and coriander seeds in a dry pan for 2-3 minutes to release their aroma. Be careful not to burn them, especially the coriander seeds.
To check if the chicken is cooked, pierce it with a skewer – the juices should run clear (not pink). Once cooked, remove the chicken from the pot and let it cook slightly.
Shredding the chicken
Once the chicken has cooled enough to handle, shred the meat into bite-sized pieces. Shredding is a rustic, traditional feel, but slicing works just as well if you prefer.
If you have time, return the chicken bones to the pot and simmer the broth for an additional 30 minutes. This step isn’t essential but deepens the flavour of the broth and is especially rewarding if you’re cooking Pho Ga on a leisurely weekend.
Cooking the noodles
Fresh rice noodles (bánh phở) are ideal for Pho Ga, but dried flat rice noodles are a great alternative. To prepare dried noodles:
- Place them in a pot of boiling water, ensuring they’re fully submerged.
- Boil for 2 minutes, then turn off the heat a cover the pot. Let the noodles sit for another 3-5 minutes, depending on the thickness of the noodles.
- Drain the noodles using a colander and rinse with cold water to stop the cooking process.
Garnishes: the final touch
Pho Ga is incomplete without its vibrant, aromatic garnishes. Prepare the following:
- Onion: thinly slice it into paper-thin rounds
- Spring onions: shred the white part and finely chop the green part.
- Coriander: chop the leaves finely.
- Lime leaves (optional): slice them into thin strips for fragrant finish.
Optional garnishes like lime wedges, fresh chillies, and Sriracha allow each person to customise their bowl to taste.
Assembling the bowl
The final step is assembling your Pho Ga:
- Divide the cooked noodles into serving bowls.
- Add the shredded chicken on top.
- Garnish with onion slices, spring onions and coriander.
- Ladle the hot broth over the noodles and chicken.
- Sprinkle a few lime leaf strips if you’re using them.
Serve immediately with lime wedges, chillies, or Siracha as you wish.
The joy of homemade Pho Ga
Though it may take a couple of hours from start to finish, making Pho Ga from scratch is a truly rewarding experience. The rich aroma of the broth, the vibrant garnishes, and the comforting warmth of this noodle soup make it perfect for sharing with family and friends – especially on a chilly day.
I’d love to hear how your Pho Ga – Vietnamese Chicken Noodle Soup- turned out! Let me know in the comments and don’t forget to explore my other authentic Pho recipes to discover even more of Vietnam’s culinary treasures.
An introduction to Vietnamese Pho Noodles
Beef Pho Noodles (Pho Bo) Recipe
Phở Gà – Vietnamese Chicken Noodle Soup Recipe
Description
Pho Ga, Vietnamese Chicken Noodle Soup, is a comforting and flavourful dish made with aromatic chicken broth, tender shredded chicken, and silky rice noodles. It's my favourite way to bring a little taste of Hanoi to the dining table, perfect for cosy family meals or a quiet night in.
Ingredients
For the Broth
For the Noodles
For Garnishes
Optional garnishes
Seasoning
Instructions
-
Prepare the Broth
- Place the chicken in a large pot and cover with cold water (3-4 litres). Add a table spoon of salt and bring to a boil (15-20 minutes)
- Char the onion and ginger: grill, broil or use an air fryer until fragrant.
- Toast the star anise and coriander seeds in a dry pan for 2-3 minutes, ensuring they don't burn.
- Add the charred onion, ginger, star anise and coriander seeds to the pot as soon as they are ready. Once the broth has reached a boil, reduce the heat and simmer for 30 minutes, skimming froth for a clear broth.
- Check the chicken for doneness by piercing it with a skewer - clear juices mean it's cooked. Remove the chicken and let it cool slightly.
- Add sugar and fish sauce to the broth to taste.
-
Shred the Chicken
- Once the chicken is cool enough to handle, shred the meat. You can also slice it if preferred.
- (Optional) Return the chicken bones to the pot and simmer for another 30 minutes to deepen the broth's flavour.
-
Prepare the Noodles
If using dried noodles, cook according to the package instructions. From my experience, it's best to:
- Boil for 2 minutes, cover and let sit off the heat for 3-5 minutes depending on the thickness of the noodles.
- Drain and rinse with cold water to stop the cooking process.
-
Assemble the Bowls
- Divide the noodles among serving bowls
- Add shredded chicken on top of the noodles.
- Garnish with thinly sliced onion, spring onions, and coriander.
- Ladle the hot broth over the chicken and noodles.
- Sprinkle lime leaves (if using) and serve immediately with lime wedges, fresh chillies, or Siracha for a personalised touch.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 759.66kcal
- % Daily Value *
- Total Fat 31.49g49%
- Saturated Fat 8.89g45%
- Trans Fat 0.19g
- Cholesterol 150mg50%
- Sodium 982.35mg41%
- Potassium 834.73mg24%
- Total Carbohydrate 72.54g25%
- Dietary Fiber 4.53g19%
- Sugars 5.52g
- Protein 44.07g89%
- Vitamin A 115.29 IU
- Vitamin C 32.78 mg
- Calcium 96.54 mg
- Iron 4.17 mg
- Vitamin D 0.4 IU
- Vitamin E 1.08 IU
- Vitamin K 46.39 mcg
- Thiamin 0.2 mg
- Riboflavin 0.32 mg
- Niacin 14.71 mg
- Vitamin B6 0.99 mg
- Folate 51.74 mcg
- Vitamin B12 0.66 mcg
- Phosphorus 451.77 mg
- Magnesium 101.96 mg
- Zinc 3.63 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For maximum flavour, take your time simmering the broth - it's the soul Pho Ga.
- If lime leaves aren't available, don't worry; the dish will still taste amazing.
- Use fresh rice noodles (Banh Pho) if you can find them, but dried noodles are an excellent alternative.
- Cooking Pho Ga from scratch is a deeply rewarding experience. It fills your kitchen with irresistible aromas and results in comforting bowls of soup that's perfect for sharing with loved ones. On a cold day, there's nothing better than warming up with a bowl of this nourishing, authentic Vietnamese dish.
User Reviews
delicious