Chicken Pho (Pho Ga) is a stunning variation of Beef Pho. Pho Ga includes chicken and is a brilliant chicken noodle soup. This is a superb recipe for using a whole chicken or thigh but they must have the bone and skin still. These two essential elements add so much flavour to the broth. Any leftover broth can be frozen for 2 months or chilled for up to 5 days. Serve as a main dish and soup.

Chicken Pho (Pho Ga)

A delicious dish of flavorsome broth, moist chicken and crunchy veg. A lovely dish at any time.

4.75 from 148 votes

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Course: Main Dish, Soup

Cuisine: Vietnamese

Keyword: Chicken, Chillies, Herbs, Noodles, Spice, Stock, Vegetables

Prep Time: 15

Cook Time: 10

Broth: 1 30

Total Time: 1 55

Servings: People

Calories: 1191kcal

Ingredients

Basics

1 tbsp vegetable oil
3 inch ginger peel/slice
2 large onions peel/halved
550 g noodles fresh
3 large scallions spring onions

Broth

1 ½ kg chicken pieces See Note 1
4 whole star anise
4 whole cloves
1 large cinnamon stick
2 tsp coriander seeds
2 tsp fennel seeds
3 tbsp fish sauce
2 tbsp sugar granulated
½ bunch coriander cilantro
½ tsp salt

Toppings

3 large limes quartered
400 g bean sprouts
Hoisin sauce
Sriracha sauce
1 large red chilli sliced
½ bunch coriander cilantro

Instructions

Place a large pan over a high heat and add the oil. When hot, add the onion and ginger and fry, stirring frequently for about 3 minutes. Add the water
1 tbsp vegetable oil, 3 inch ginger, 2 large onions
Add the coriander, star anise, cinnamon, cloves, coriander seeds, fennel seeds, fish sauce and white sugar and stir to combine. Finally add the chicken pieces.
4 whole star anise, 4 whole cloves, 1 large cinnamon stick, 2 tsp coriander seeds, 2 tsp fennel seeds, 3 tbsp fish sauce, 2 tbsp sugar, ½ bunch coriander, 1 ½ kg chicken pieces
Keep the heat going until the contents begin to simmer and then lower to a gentle simmer with the lid slightly open (I put an old wooden spoon across the pan to prop the lid up).
Leave to simmer for 30 minutes and using a large spoon remove any fatty deposits and foam on top of the broth. Put the lid back in position and repeat the skim in another 30 minutes and then simmer for a final 30 minutes
Remove the chicken pieces and strain the broth to catch the star anise etc. For this dish you need about 1.25 to 1.5 litres of broth.
Place the strained broth into a new pan and bring to a simmer. Add the salt and keep at a gentle simmer until needed.
½ tsp salt
Pull the meat off of the bones and put to one side.
Cook the noodles according to the packet instructions and when ready drain thoroughly.
550 g noodles
Using warmed bowls add noodles to each one followed by the chicken and sprinkle the sliced scallions.
3 large scallions
Add the bean sprouts, a squeeze of lime, hoisin sauce, sriracha and a scattering of red chillies and coriander or whatever your diners request.
3 large limes, 400 g bean sprouts, Hoisin sauce, Sriracha sauce, 1 large red chilli, ½ bunch coriander
Serve immediately.

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