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–+ servings
a huge bowl of authentic homemade chicken pho topped with sliced white onion, chopped cilantro and green onion

Authentic homemade chicken pho

A very easy-to-follow recipe that can guide you to make the most authentic Vietnamese chicken pho (pho ga) from scratch successfully.
5 from 10 votes
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 4 people
Author: Tu

Ingredients 

Pho broth

  • 1 whole chicken about 2 - 2.5 lb
  • 7 qt water
  • 1 large white onion peeled and cut in half
  • 4 small star anise
  • 1 small cinnamon stick
  • 2 whole nutmeg
  • 5 pieces ginger cut into 2x3 inches size
  • 1 tsp coriander seed

Seasoning mixture

Sides, toppings & garnishes

  • 1 package dry pho noodle
  • 1 large Lime cut into wedges
  • 1 tbsp Sriracha for each person
  • 1 tbsp sweet Hoisin sauce for each person
  • bean sprout as needed
  • Thai basil as needed
  • rice paddy herb as needed
  • culantro as needed
  • ¼ tsp fish sauce per serving
  • 1 medium white onion thinly sliced
  • 5 stalks green onion chopped
  • 5 stalks cilantro chopped
  • 1 dash ground black pepper per serving
  • ½ tsp fried shallot per serving

Instructions

Make pho broth

  • In a dry sauce pan, heat over medium high heat to quickly sear the spices. When their fragrance start to release, turn off the heat immediately. Then secure them tightly in a sachet.
    4 small star anise, 1 small cinnamon stick, 2 whole nutmeg, 5 pieces ginger, 1 tsp coriander seed
  • Use the same pan to char/sweat an onion. Make sure the onion don't turn completely brown or the chicken pho broth will become very dark like beef pho broth.
    1 large white onion
  • In a large stock pot, bring 7 quart of water to boil, then add the whole chicken, charred onion, and sachet of spices.
    7 qt water, 1 whole chicken
  • Wait until the pot reaches boiling point again then immediately lower the heat and simmer for 45 minutes. Carefully skim away any impurities formed on the surface. Do not stir the pot.
  • While waiting for chicken to cook, prepare an ice water bath.
  • When the chicken is fully cooked, carefully remove and submerge it completely in the water bath. Let the chicken stand for 10-15 minutes then remove it from the water.
  • Pat dry with paper towel. Then pull the chicken meat away from the bones and shred the meat with your fingers.
  • Discard the white onion and spice sachet. If you don't stir the pot and skim impurities gradually, you don't need to strain (I didn't).
  • If the broth is too cloudy, you need to carefully strain it through a fine sieve mesh then return the chicken broth back to the pot. Bring the broth back to boiling point.

Season pho broth

  • Add all seasoning ingredients in a small mixing bowl.
    3 tbsp chicken bouillon, 1 tbsp Kosher salt, 1 tbsp granulated white sugar, 2 tbsp fish sauce
  • Ladle about 1 cup of hot pho broth into a seasoning mixture and mix until everything is well incorporated.
  • When the stock pot reaches boiling point, reduce the heat immediately just enough to simmer the broth. Then carefully add the seasoning liquid to the pot. Then simmer for another 15 minutes.
  • Taste the broth and adjust the seasoning if necessary. Most likely you don't need to because I had already tested the taste carefully.
  • Remember to dilute any seasoning with hot pho broth first, then add it back to the pot. The broth is supposed to taste just a little bit salty; if you do find it so, don't add more sugar in, it'll be just fine while serving with pho noodle and add-ons.

Assemble chicken pho

  • Cook dry pho noodle according its package's instruction. Then divide the rice noodles evenly among 4 bowls.
    1 package dry pho noodle
  • First, add ¼ tsp of fish sauce to pho noodle and mix well.
    ¼ tsp fish sauce
  • Then top each bowl with a desired amount of shredded chicken meat, white onion, cilantro and green onion.
    1 medium white onion, 5 stalks green onion, 5 stalks cilantro
  • Ladle the hot chicken broth over the top. Sprinkle with black pepper and fried shallots.
    1 dash ground black pepper, ½ tsp fried shallot
  • Serve hot immediately with limes, herbs and condiments on the side.
    1 large Lime, 1 tbsp Sriracha, 1 tbsp sweet Hoisin sauce, bean sprout, Thai basil, rice paddy herb, culantro

Notes

  • Make sure you read all of the sections above in order to make the best chicken pho