I’m so happy to share my Vietnamese Chicken Pho Soup recipe with you because it is warm, soothing, and filled with gentle spice. This soup has tender chicken, soft noodles, and a clear broth that smells amazing. The mix of herbs, lime, and light sweetness makes every spoonful simple but special. It feels cozy enough for quiet nights and bright enough to enjoy any time. I love how the fresh toppings let you build each bowl just the way you like it.
Level: Easy
Total Time: about 1 hour 45 minutes
Prep Time: about 10 minutes
Cook Time: about 1 hour 30 minutes
Yield: about 4 to 6 servings
Course: Main Course
Cuisine: Vietnamese
I still remember the first time I made this at home, my whole kitchen filled with the smell of warm spices and chicken broth. It made me want to sit down with a big bowl right away.
This soup is simple to understand, even if it takes a little time. You gently cook chicken with spices, char onions and ginger for extra flavor, and finish it with rice noodles and fresh herbs. It tastes soft, a little sweet, and very comforting.
This is a great recipe for cold evenings, slow weekends, or anytime you want something gentle but full of flavor. It is also fun to serve to guests because everyone can add their own toppings.
How to Make Vietnamese Chicken Pho Soup (Pho Ga)
This soup has a light broth with warm spices and fresh herbs that make each bite bright and tasty. Here is how everything comes together.
• Char onion and ginger to bring a soft smoky taste
• Simmer chicken pieces slowly so the broth gets deep flavor
• Add spices like star anise, cinnamon, cloves, fennel, and coriander seeds
• Sweeten lightly so the broth tastes balanced
• Cook rice noodles until soft
• Prepare fresh herbs, bean sprouts, lime, and sauces for toppings
• Shred the cooked chicken and place it over noodles
• Ladle hot broth over everything so the flavors come alive
When you put all the parts together, you get a warm bowl that is cozy, simple, and full of comforting taste.
Ingredients
• 1 tbsp vegetable oil
• 2 onions, halved (skin on is fine)
• 1 piece ginger, about 5 cm long, sliced about 1 cm thick (unpeeled)
• 2 litres water
• 1.5 kg chicken thighs, bone in and skin on
• 1 small bunch coriander or cilantro
• 5 star anise pods
• 1 cinnamon stick
• 4 whole cloves
• 2 tsp fennel seeds
• 2 tsp coriander seeds
• 8 tsp fish sauce
• 6 tsp white sugar
• 3/4 tsp salt
• 360 g dried flat rice noodles (or about 600 g fresh)
• 2 green onions, finely sliced
Toppings
• 3 cups bean sprouts
• Small bunch of Thai basil, mint, and coriander (any two or three are fine)
• 2 limes, cut into wedges
• Hoisin sauce
• Sriracha
• Red chillies, thinly sliced (optional)
Directions
- Char the Aromatics:
- Heat oil in a large pot over high heat.
- Place the onion and ginger cut side down in the pot and let them cook for about 2 minutes until they turn dark. Flip them and cook another 2 minutes.
- Build the Broth:
- Add the water, chicken, herbs, spices, fish sauce, and sugar to the pot.
- Bring it to a gentle simmer, then lower the heat so it stays very soft.
- Simmer the Soup:
- Let the pot simmer for about 1 hour and 30 minutes.
- Scoop off any foam that rises to the top so the broth stays clear.
- Strain and Adjust:
- Remove the chicken from the pot.
- Strain the broth into a clean pot.
- If there is more than about 1.5 litres, simmer it to reduce. If less, add a bit of water.
- Add salt and keep the broth warm.
- Shred the Chicken:
- Remove the bones and skin from the chicken.
- Shred the meat into thin pieces.
- Prepare the Noodles:
- Cook the noodles following the package instructions just before serving.
- Drain very well so the broth does not get watered down.
- Assemble the Bowls:
- Place noodles into each bowl.
- Add shredded chicken on top.
- Ladle hot broth over everything.
- Add Toppings:
- Sprinkle with green onions and add herbs, bean sprouts, lime, and sauces as you like.
- Enjoy right away while it is hot.
Process Details
• Charring the aromatics: This adds a tiny smoky taste that makes the broth deeper and more interesting.
• Gentle simmering: Keeping the heat soft helps the broth stay clear and clean tasting.
• Using bone in chicken: Bones and skin help build the flavor, making the broth richer without being heavy.
• Balancing sweetness: A small amount of sugar helps the spices taste round and smooth.
• Preparing noodles last: Hot fresh noodles stay firm and do not break apart before you eat.
Tips for Success
• Use chicken thighs with skin and bone for the best taste.
• Keep the simmer low so the broth stays clear.
• If you cannot find Thai basil, regular basil works fine.
• Do not overcook the noodles, they will soften in the hot broth.
• Add herbs right before eating to keep them bright and fresh.
• Taste the broth before serving and add a small splash of fish sauce if you want more depth.
Serving Ideas
• Serve with extra lime wedges for a bright, fresh kick.
• Add hoisin and sriracha on the side so everyone can adjust their own flavor.
• Enjoy with crunchy spring rolls for a complete meal.
• Add extra herbs for a greener, fresher bowl.
• Serve with a small plate of sliced chilli for spice lovers.
Storage & Freezing
• Refrigerator: Store broth and noodles separately. Keep broth in an airtight container for about 3 to 4 days.
• Freezing: The broth freezes well for about 2 months. Store it in freezer safe containers.
• Reheating: Warm broth gently on the stove. If it seems strong, add a little water.
• Noodles: Make fresh noodles when reheating because cooked rice noodles get soft in the fridge.
Nutrition Info (Approximate per Serving)
• Calories: ~450
• Protein: ~28 g
• Carbohydrates: ~55 g
• Fat: ~12 g
• Fiber: ~2 g
• Sodium: ~900 mg
• Sugar: ~6 g
This Vietnamese Chicken Pho Soup is comforting, gentle, and full of warm spice. The clear broth, soft noodles, and fresh herbs make every spoonful soothing and bright at the same time. It is a simple recipe that creates a bowl that feels both cozy and special.
I hope you enjoy making this as much as I do. Once you try it, you may find yourself coming back to it again and again for its simple, warm flavor.
