Pho Ga Recipe

Pho ga is Vietnamese chicken noodle soup — a clear, gently spiced chicken broth served over rice noodles with poached chicken and fresh garnishes. It's the lighter, faster-cooking counterpart to pho bo (beef pho), and while it's sometimes treated as the secondary version, a well-made pho ga is delicate and deeply satisfying in its own right. The broth is the focus: clean, fragrant with ginger, star anise, and coriander seeds, and slightly sweet from the slowly cooked chicken. The broth is made by simmering a whole chicken with charred ginger, charred onion, and a small spice packet of star anise, cinnamon, coriander seeds, and cloves. Charring the ginger and onion directly over a gas flame or under a broiler until blackened on the outside adds a smoky depth that distinguishes pho broth from a plain chicken stock. The chicken simmers for about 45 minutes to an hour until just cooked through, then is removed. The broth continues to simmer and is seasoned with fish sauce and rock sugar until it tastes balanced — savory with a slight sweetness and clear aromatic warmth. The cooked chicken is pulled from the bones and sliced or shredded. For the best texture, let the chicken cool in the broth briefly before removing, which keeps the meat moist. A plate of fresh garnishes is served alongside: bean sprouts, Thai basil, lime wedges, and sliced chilies — the same as for beef pho. Hoisin sauce and Sriracha are offered on the side. Assemble the bowl quickly: noodles in the bottom, chicken on top, then ladle the boiling broth over everything. The broth should be at a full boil when poured to ensure the noodles warm through and the chicken finishes heating.