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Fresh Vietnamese Pho Ga Recipe Easy Homemade Chicken Pho with Herbs

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A fresh and authentic Vietnamese chicken pho recipe featuring a clear, flavorful broth simmered with charred aromatics and fragrant herbs. Perfect for a comforting and satisfying meal.

Ingredients

Scale
  • 1 whole chicken (about 3–4 lbs / 1.4–1.8 kg), preferably organic or free-range
  • About 12 cups (3 liters) water
  • 1 large onion, halved and charred
  • 3-inch piece of ginger, sliced and charred
  • 3 whole star anise
  • 1 medium cinnamon stick
  • 3 whole cloves
  • 3 tablespoons fish sauce (preferably Red Boat)
  • 1 teaspoon sugar
  • Salt to taste
  • 8 oz (225 g) flat rice noodles (banh pho), soaked or cooked as per package instructions
  • A handful of cilantro, roughly chopped
  • A handful of Thai basil
  • A few sprigs of mint leaves (optional)
  • Green onions, thinly sliced
  • Lime wedges for serving
  • Fresh bean sprouts for garnish
  • Fresh or pickled chili slices to taste

Instructions

  1. Char the onion and ginger over an open flame or under the broiler until blackened in spots. Set aside.
  2. Place the whole chicken in a large stockpot and cover with 12 cups (3 liters) of cold water. Bring to a gentle boil, then reduce heat to a simmer.
  3. Skim off any foam or impurities that rise to the top to keep the broth clear.
  4. Add the charred onion and ginger, star anise, cinnamon stick, and cloves to the pot. Simmer uncovered for about 1 hour, stirring occasionally.
  5. Season the broth with fish sauce, sugar, and salt to taste. Adjust seasoning slowly, tasting every 10 minutes.
  6. Remove the chicken from the pot and let cool enough to handle. Shred or slice the meat, discarding bones or saving for another use.
  7. Strain the broth through a fine mesh strainer or cheesecloth into a clean pot or bowl for a clear, silky broth.
  8. Prepare the rice noodles by soaking or cooking according to package instructions until tender but still slightly chewy. Drain well.
  9. Divide the noodles among serving bowls. Top with shredded chicken and garnish with cilantro, Thai basil, mint, and green onions.
  10. Ladle the hot broth over the noodles and chicken. Serve with lime wedges, bean sprouts, and chili slices on the side for customization.

Notes

Keep the broth simmering gently while assembling the bowls to keep it hot. Reheat gently if broth cools, but avoid boiling again to preserve delicate flavors. Toast spices lightly before adding to broth for enhanced aroma. Use whole chicken for richer flavor and tender meat. Skim impurities frequently to keep broth clear. Overcooked noodles become mushy, so cook until tender but still slightly chewy. For gluten-free, ensure fish sauce is certified gluten-free. Vegetarian version can be made with vegetable broth and tofu but will differ in flavor.

Nutrition

Keywords: pho ga, Vietnamese chicken pho, chicken noodle soup, pho recipe, homemade pho, Vietnamese soup, fresh herbs, easy pho

Find it online: https://shimmersnack.com/fresh-vietnamese-pho-ga-recipe-easy-homemade-chicken-pho-with-herbs/