Summary: Phở Gà is a lighter variation of the traditional phở soup featuring tender chicken, silky rice noodles, and a crystal-clear broth deeply infused with ginger, onion, and warm whole spices, prepared in 120 minutes for 6 servings.
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Category: Soups, Vietnamese Cuisine
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Quick overview
- Dish: Phở Gà
- Category: Soups, Vietnamese Cuisine
- Cuisine: Vietnamese
- Main ingredient: Whole chicken, 3.5 lb (free-range quality)
- Guide: 12 Most Popular Vietnamese Dishes: Favorite Recipes of Vietnamese Cuisine
- Total time: 120 minutes (30 min prep + 90 min cooking)
- Difficulty: Intermediate
- Servings: 6 servings (Serving weight: 550 g)
- Key technique: Broth simmering and spice charring
- Preparation types: Simmering, poaching
- Dietary info & Allergens: Gluten-Free, Dairy-Free
- Suitable for: Lunch, dinner, cold days
- Nutritional values (per 1 serving): 420 kcal, Protein: 34.0 g, Fat: 12.0 g, Carbs: 45.0 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Vietnamese iced coffee, Jasmine tea, Lager beer
- In a nutshell: Fragrant chicken phở with crystal-clear spiced broth and fresh herbs.
- Last updated: 2026-03-30
WAGUU says: “The secret to an authentic Phở Gà lies in charring the ginger and onions over an open flame and simmering the whole chicken gently to maintain a pristine, golden broth.”
Key facts
| Prep time: | 30 minutes |
| Cooking time: | 90 minutes |
| Temperature: | 212 °F (100 °C) simmering |
| Number of servings: | 6 servings |
In a nutshell
Phở Gà is the comforting chicken counterpart to the world-famous beef phở. Featuring a lighter yet deeply aromatic broth infused with charred ginger, shallots, star anise, and cinnamon, it delivers an explosion of clean flavors when garnished with fresh cilantro, sawtooth herb, and lime.
Ingredients
Base servings: 6 servings • Serving weight: 550 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Whole chicken | 3.5 lb | Free-range, fresh |
| Flat rice noodles | 1.0 lb | Medium width (Bánh Phở) |
| Yellow onions | 2.0 pcs | Medium size, peeled |
| Fresh ginger | 4.0 oz | Fresh root, unpeeled |
| Star anise | 4.0 pcs | Whole pods |
| Cinnamon stick | 1.0 pcs | Ceylon cinnamon |
| Cloves | 4.0 pcs | Whole dried |
| Coriander seeds | 1.0 tbsp | Whole seeds |
| Fish sauce | 3.0 tbsp | First press premium grade |
| Rock sugar | 1.0 tbsp | Yellow crystal sugar |
| Kosher salt | 1.5 tbsp | Pure sea salt |
| Green onions | 1.0 bunch | Freshly chopped |
| Cilantro | 1.0 bunch | Fresh herbs |
| Limes | 3.0 pcs | Juicy fresh fruit |
Why you’ll love this recipe
- Lighter Profile: Offers a refreshing, clean chicken broth that is less heavy than traditional beef phở.
- Authentic Technique: Features traditional charring of aromatics and slow simmering for unmatched depth of flavor.
- Customizable Bowls: Easily tailored at the table with fresh herbs, lime, and chilies to suit every palate.
Success guaranteed: Following the exact simmering times and skimming impurities ensures a crystal-clear, restaurant-quality broth every time.
Recipe overview
Prep: 30 min | Cooking: 90 min | Difficulty: Intermediate | Servings: 6 | Type: Soup | Origin: Vietnamese
Detailed instructions
Overall progress: 0% completed
Phase 1: Preparing and Charring Aromatics – 20 min
Appliances: Stovetop
1. Place the whole yellow onions and unpeeled ginger directly over an open gas flame or under a broiler, turning frequently until the skins are thoroughly charred and fragrant (about 10–12 minutes). Rinse the charred aromatics under cold water to remove any loose black soot, then pat dry.
CP: Aromatics are evenly blackened on the outside and softened.
Before moving to the next step:
Ensure all loose burnt skin is scrubbed off to prevent bitter notes in the broth.
Phase 2: Toasting Spices – 10 min
Appliances: Stovetop, skillet
2. Place a dry skillet over medium heat. Add the star anise pods, cinnamon stick, cloves, and coriander seeds. Toast the spices, stirring constantly for 3 to 5 minutes, until deeply fragrant and aromatic. Transfer them into a spice cheesecloth bag.
CP: Spices release aromatic essential oils without burning.
Before moving to the next step:
Do not let the spices smoke excessively, or the broth will taste bitter.
Phase 3: Poaching the Chicken – 60 min
Appliances: Large stockpot, stovetop
3. In a large stockpot, submerge the 3.5 lb whole chicken in 5 quarts of cold water. Bring to a rapid boil over high heat, then immediately reduce the heat to a gentle simmer. Skim off any impurities and foam that rise to the surface. Add the charred onions, ginger, spice bag, rock sugar, and kosher salt. Simmer gently for 45 minutes until the chicken is fully cooked (internal temperature reaches 165 °F / 74 °C).
CP: Chicken meat is tender and fully cooked through.
Before moving to the next step:
Maintain a bare simmer so the broth remains crystal clear and does not cloud.
Phase 4: Shredding Chicken and Refining Broth – 15 min
Appliances: Cutting board, knife
4. Carefully remove the cooked chicken from the pot and plunge it into an ice bath for 5 minutes to stop cooking and tighten the skin. Once cooled, hand-shred or slice the meat into bite-sized pieces. Strain the broth through a fine-mesh sieve into a clean pot, discard the solids, stir in the fish sauce, and keep the broth at a steaming hot temperature.
CP: Broth is transparent, golden, and seasoned with fish sauce.
Before moving to the next step:
Add the fish sauce at the very end to preserve its delicate aroma.
Phase 5: Preparing Rice Noodles – 10 min
Appliances: Pot, colander
5. Bring a separate large pot of water to a rolling boil. Add the 1.0 lb of flat rice noodles and cook according to package instructions (usually 5 to 7 minutes) until al dente. Drain thoroughly in a colander and rinse with warm water to remove excess starch.
CP: Noodles are soft, pliable, and not overcooked or sticky.
Before moving to the next step:
Do not overcook noodles, as they will soften further when hot broth is added.
Phase 6: Assembling and Serving – 5 min
Appliances: Bowls
6. Divide the prepared noodles among 6 large serving bowls. Top each portion with generous amounts of shredded chicken. Ladle the boiling hot chicken broth directly over the noodles and chicken. Garnish each bowl with chopped green onions, fresh cilantro, and a squeeze of fresh lime juice.
CP: Piping hot broth warms the noodles instantly upon pouring.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Large stockpot | 8-quart capacity | Large Dutch oven | Overflowing liquid during boiling |
| Fine-mesh sieve | 10-inch diameter | Cheesecloth lining | Sediment remaining in broth |
| Skillet | 10-inch skillet | Cast iron pan | Uneven spice toasting |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 76.0 kcal | 420.0 kcal | 2520.0 kcal |
| Fat | 2.2 g | 12.0 g | 72.0 g |
| of which saturates | 0.6 g | 3.5 g | 21.0 g |
| Carbohydrates | 8.2 g | 45.0 g | 270.0 g |
| of which sugars | 0.8 g | 4.2 g | 25.2 g |
| Protein | 6.2 g | 34.0 g | 204.0 g |
| Salt | 0.3 g | 1.5 g | 9.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Use a free-range chicken for a richer, more vibrant yellow broth color and superior flavor.
- Tip 2: Submerge the cooked chicken in an ice water bath immediately after poaching to stop cooking and firm up the skin.
- Tip 3: Toast whole spices just until fragrant to release essential oils without creating bitterness.
- Tip 4: Pour boiling hot broth over the noodles to ensure they reheat evenly in the bowl.
Scientific background
Simmering chicken bones and cartilage extracts collagen, which breaks down into gelatin, imparting a luxurious, silky mouthfeel to the broth without adding heavy fats. Charring aromatics triggers the Maillard reaction and caramelization, creating complex flavor compounds that balance savory and sweet notes.
Fine Dining – Professional techniques
- Plate composition: Neatly fold rice noodles into the center of a warm porcelain bowl, topping with precisely sliced or shredded chicken.
- Texture contrasts: Combine silky soft noodles, tender chicken meat, and crisp fresh herbs.
- Temperature contrast: Serve piping hot broth over room-temperature noodles and fresh cold garnishes.
- Aromatic garnishes: Finish with micro-chopped scallions and cilantro for vibrant visual appeal and sharp aroma.
Sensory radar
- Appearance: Crystal-clear golden broth with pristine white noodles and vibrant green herb garnish.
- Aroma: Fragrant ginger, star anise, and warm cinnamon notes combined with savory chicken aroma.
- Taste: Clean, savory, delicately sweet with a refreshing citrus finish from lime.
- Texture: Tender chicken meat, silky smooth rice noodles, and light fluid broth.
Pairing
- BEER: Crisp Vietnamese lager
- WINE: Off-dry Riesling
- NON-ALCOHOLIC: Traditional iced jasmine green tea
Various preparation methods
- Pressure Cooker Method: Simmer chicken and aromatics under pressure for 25 minutes for a quicker weeknight version.
- Bone Broth Boost: Add extra chicken wings or necks to the pot for an enhanced gelatin and collagen profile.
Allergens and dietary information
Contains: Fish sauce • Gluten: Naturally gluten-free • Not suitable for: Vegans and vegetarians
Suitable for
Lunch, dinner, cold weather comfort, wellness recovery
Substitution guide
- Fish sauce: Tamari or sea salt for a vegetarian-friendly umami profile
- Rock sugar: Light brown sugar or coconut sugar
FAQ
Can I use chicken breasts instead of a whole chicken?
A whole chicken provides bones that create a rich, flavorful broth. If using breasts, supplement with chicken wings or store-bought bone broth for depth.
Why do I need to char the ginger and onion?
Charring adds a subtle smoky undertone and caramelization essential to authentic phở flavor profiles.
How do I prevent the rice noodles from getting mushy?
Cook noodles just until al dente and rinse with warm water. Never boil them directly in the soup broth.
Can I freeze leftover phở broth?
Yes, the strained broth freezes wonderfully for up to 3 months without noodles or chicken.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredient quantities and use two large stockpots to ensure even simmering. • 20+ people: Prepare the broth in a commercial stockpot, shred chicken in advance, and set up a phở assembly bar.
Sides and serving
- Fresh bean sprouts – Crunchy texture contrast (not included in the recipe)
- Thai basil and culantro – Herbal aromatic freshness (not included in the recipe)
Serving: Serve steaming hot in deep bowls accompanied by hoisin sauce and sriracha on the side.
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Bring broth to a rolling simmer on the stove; pour over freshly prepared or warmed noodles.
Author: WAGUU Petr & Team • Published: 31 Oct 2026
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Common mistakes
- Boiling the broth too vigorously – Causes the broth to become cloudy instead of crystal clear.
- Skipping charred aromatics – Results in a flat broth lacking the authentic smoky depth of traditional phở.
- Overcooking the noodles – Leads to mushy noodles that disintegrate in hot soup.
- Adding fish sauce too early – High heat causes fish sauce to lose its delicate aroma; add it at the end.