Summary: Chicken broth simmered from a whole bird and giblets with charred ginger, star anise, and cinnamon, served with rice noodles and shredded chicken. Total time 135 minutes, makes 6 servings.
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Category: Soups · Vietnamese Cuisine
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Quick overview
- Dish: Phở Gà – chicken noodle soup with charred ginger and star anise
- Category: soups, vietnamese-cuisine
- Cuisine: Vietnamese
- Main ingredient: Chicken, 3 lb (whole, free-range, skin on)
- Guide: 12 most famous Vietnamese dishes: traditional recipes from Vietnamese cuisine
- Total time: 135 minutes (25 min prep + 110 min cooking)
- Difficulty: Medium
- Servings: 6 (Serving weight: 2 lb)
- Key technique: Simmering broth from a whole chicken below a boil and seasoning with fish sauce at the end
- Preparation methods: Classic simmering, poaching, dry-toasting spices
- Dietary info & allergens: fish (fish sauce), gluten (hoisin), soy (hoisin), peanuts (hoisin)
- Good for: Weeknight dinner, family lunch with kids, food after illness, or a first course for a holiday menu.
- Nutrition (per serving): 1011 kcal, Protein: 78.0 g, Fat: 37.0 g, Carbs: 96.0 g
- Storage: 3 days in the fridge, 2 months in the freezer
- Pairing: Vietnamese lager, dry Riesling, jasmine tea
- In short: Chicken broth from a whole bird with charred ginger, star anise, and cinnamon, rice noodles, shredded chicken, and a handful of herbs. Total time 135 minutes, 6 servings.
WAGUU says: “Chicken phở should be delicate, not empty. Leave the skin and wings in the broth — that’s where the soup gets its body.”
Key facts
| Prep time: | 25 minutes |
| Cook time: | 110 minutes |
| Temperature: | Broth 195–200 °F (below a boil), chicken cooked to 165 °F in the thigh |
| Servings: | 6 |
At a glance
Phở Gà is the gentler sister of beef phở. It rests on a broth made from a whole chicken, simmered slowly and seasoned only at the end. The ratio of ginger to star anise matters, and so does pulling the meat out before it falls apart. Cook the broth too long and you get a cloudy soup with mushy meat.
Ingredients
Base servings: 6 servings • Serving weight: 2 lb
| Ingredient | Amount | Quality |
|---|---|---|
| chicken | 3.1 lb | whole, free-range, with skin and wings |
| chicken liver and heart | 5.5 oz | fresh, no green spots |
| rice noodles | 21 oz | flat 3 mm, made from rice flour |
| onion | 2 pcs | yellow, halved and charred cut-side down |
| ginger | 2.0 oz | fresh, halved and charred |
| star anise | 5 pcs | whole stars, not ground |
| cinnamon stick | 0.2 oz | thin cassia stick, 1 piece |
| coriander seeds | 0.14 oz | whole, dry-toasted |
| fish sauce | 3.4 fl oz | fermented from anchovies, no sugar |
| palm sugar | 0.7 oz | light, coarse |
| salt | 0.2 oz | fine sea salt |
| scallions | 6 pcs | fresh, sliced on the bias |
| fresh cilantro | 1.5 oz | stem and leaf, no root |
| bean sprouts | 7.0 oz | fresh, firm, no brown spots |
| lime | 2 pcs | juicy, cut into wedges |
| fresh chile | 2 pcs | red, sliced into thin rings |
| hoisin sauce | 1/4 cups | thick, dark, for seasoning at the table |
Why you’ll love this recipe
- Done in two hours: Chicken broth simmers for less time than beef, so phở gà works even on a weeknight after you get home from work.
- Mild flavor for the whole family: The soup isn’t spicy — chile and hoisin go in at the table. Kids can adjust their own bowl.
- Exact ratios for 6 servings: Chicken, noodles, spices, and herbs are measured for six bowls. The serving count recalculates based on your diners.
How it works: The chicken comes out of the broth before it starts falling off the bone. That’s when it’s juiciest and won’t fall apart when sliced. Leave the skin and wings in the broth longer — they give it body. Charring the ginger and onion creates a crust that colors the broth. Fish sauce goes into the pot only after it’s off the heat, so its aroma doesn’t cook off.
Recipe overview
Prep: 25 min | Cook: 110 min | Difficulty: Medium | Servings: 6 | Type: Soup | Origin: Vietnamese
Detailed instructions
Overall progress: 0 % done
Phase 1: Preparing the chicken and aromatics – 25 min
Equipment: large 6 qt pot, dry skillet, cutting board
1. Pat the chicken dry with paper towels and remove any stray feathers near the wings. Rinse the cavity with cold water and let it drain — don’t remove the skin.
2.Char the onion and ginger halves cut-side down in a dry skillet until they darken. The blackened crust is what gives the broth its color, but do not let it turn to charcoal.
3.Toast the star anise, cinnamon, and coriander seeds in a dry skillet until fragrant, then tie them in a cheesecloth. Clean the liver and heart and set them aside in the refrigerator.
VKB:The chicken is dry on the surface, the cut sides of the onion and ginger are dark, and the spices in the pan smell of bark and anise, not of burnt.
Before you move to the next step:
Do not rinse the chicken under running water; it splatters all over the kitchen. Rinse the inside over the sink and pat the surface dry with a paper towel.
Phase 2: Simmering the chicken broth – 65 min
Equipment: large 6-quart pot, skimmer, thermometer
1.Place the chicken in the pot, cover with cold water so it is submerged, and heat slowly. As soon as foam starts to form, lower the heat and skim it off.
2.Add the charred onion with ginger and the spice bag. Simmer the broth below a boil until the chicken is cooked through and its juices at the bone are clear.
3.Remove the chicken to a platter and let it cool. Add the liver and heart to the broth and simmer briefly until they darken and are no longer pink inside. Then remove them.
VKB:The juices at the thigh bone are clear, the meat pulls away from the bone without resistance, and the broth is golden and clear, not milky.
Before you move to the next step:
Do not leave the chicken in the broth until it falls apart. The meat would lose its texture and the broth would become heavy. Remove it the moment the thigh bone loosens.
Phase 3: Clarifying and seasoning the broth – 15 min
Equipment: fine-mesh strainer, smaller pot, ladle
1.Strain the broth through a fine-mesh strainer into a clean pot. Remove the spices from the cooled chicken, discard the spice bag, and skim off any remaining fat from the surface with a spoon.
2.Reheat the broth, add the fish sauce, brown sugar, and salt, and stir until the sugar dissolves. Taste: it should be salty with a gentle sweet finish, not overly salty.
VKB:The broth is clear, golden, with no fat droplets on the surface, and the flavor is balanced. After tasting, a spicy star anise note lingers in the mouth, not saltiness.
Before you move to the next step:
Add salt only after the fish sauce and taste between spoonfuls. Fish sauce already contains salt, so it is easy to oversalt.
Phase 4: Shredding the chicken and blanching the noodles – 15 min
Equipment: large pot for noodles, colander, two forks
1.Remove the skin from the cooled chicken, which you no longer need, and shred the meat with forks into strips. Slice the liver and heart.
2.Cook the noodles in boiling water until tender, drain, and rinse with cold water. Rinsed noodles will not stick together in the bowl and the broth will not thicken after they are added.
VKB:The meat is shredded into evenly thick strips and holds its shape, not mushy. The noodles are translucent, springy, and after rinsing can be spread apart with your fingers.
Before you move to the next step:
Do not leave the noodles in hot water after draining or press them in the colander. Spread them out and let them drain, otherwise they will clump into a block.
Phase 5: Assembling the bowls – 5 min
Equipment: deep bowls, kitchen tongs, ladle
1.Put the drained noodles in each bowl, top with shredded chicken and slices of liver and heart. Add a handful of bean sprouts, which will stay crisp because they are softened only by the hot broth.
2.Line up the bowls and sprinkle scallion rings into each. Have the pot of boiling broth ready next to them.
VKB:The bowls are filled to two-thirds, the meat lies in an even layer on the noodles, and the sprouts remain on top. Everything is ready in one line.
Before you move to the next step:
Do not put the noodles in the bowls more than five minutes before serving. They will cool and the broth will not heat them through.
Phase 6: Pouring the broth and serving – 4 min
Equipment: ladle, serving tray
1.Bring the broth to a boil and ladle it into the bowls so the level reaches the rim. The hot liquid will heat the meat and noodles through.
2.Sprinkle torn cilantro on top, add chili rings, and place a lime wedge next to each bowl. Serve hoisin sauce separately in a small bowl.
VKB:The broth is hot but not boiling, the meat is heated through, and the herbs on the surface are fresh. There are no fat droplets on the surface.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| large pot | 6-quart capacity, heavy bottom | pressure cooker without pressure, just with lid | thin bottom will scorch and the broth will taste metallic |
| fine-mesh strainer | 22 cm diameter, double mesh | mesh strainer lined with cheesecloth | coarse mesh lets small particles through and the broth stays cloudy |
| meat thermometer | range up to 120°F | check clear juices at the thigh bone | without checking, the chicken easily overcooks or remains pink at the bone |
| skimmer | 9 cm diameter, flat | long-handled spoon | deep ladle does not remove foam and the broth becomes cloudy |
Shopping list
Nutrition profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 470 kJ / 112 kcal | 4230 kJ / 1011 kcal | 25384 kJ / 6066 kcal |
| Fat | 4.1 g | 37.0 g | 222.0 g |
| of which saturated | 1.2 g | 10.8 g | 64.8 g |
| Carbohydrates | 10.7 g | 96.0 g | 576.0 g |
| of which sugars | 5.4 g | 5.4 g | 5.4 g |
| Protein | 8.7 g | 78.0 g | 468.0 g |
| Salt | 3.1 g | 3.1 g | 3.1 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: Remove the chicken from the broth as soon as the thigh bone loosens. That is when the meat is juiciest and shreds without turning mushy.
- Tip 2: Cook the liver briefly and separately. Longer cooking makes it tough and gives the broth a metallic taste.
- Tip 3: Leave the chicken skin in the broth until it pulls apart, then remove it with the meat. It adds body and a golden color to the broth.
- Tip 4: Strain the broth twice: first through a coarse sieve to remove bones, then through a fine cloth. The second straining is the difference between a clear and cloudy phở.
The Science Behind It
Chicken skin and joints contain collagen, which converts to gelatin at around 190°F (90°C). This gives the broth a slightly sticky mouthfeel and a fuller flavor. A rolling boil emulsifies fat into the liquid, making the broth cloudy and flattening the taste. Star anise contains anethol, a compound released by heat and soluble in both fat and water, so the spices are toasted and simmered in a bag. Fish sauce carries free amino acids that provide umami; prolonged boiling breaks some of these down, so it is added at the end.
Fine Dining – Professional Techniques
- Plate composition: Twirl the noodles into a low spiral, arrange the chicken strips in a circle on top, and place a mound of herbs in the center. The bowl then looks like a restaurant portion.
- Texture contrasts: Besides bean sprouts, add thin cucumber slices and a few crispy fried shallots. The crunchy layer balances the soft noodles.
- Temperature contrast: Warm the bowls with hot water and keep the lime in the refrigerator. Cold juice on hot soup releases the aroma of cilantro.
- Aromatic additions: Put lime, chili, and hoisin sauce on a separate tray. Guests can adjust their own portion, which is the common way of serving in Hanoi.
Sensory Radar
- Appearance: Golden clear broth, white noodles, light chicken strips, green scallions and cilantro.
- Aroma: First star anise and cinnamon, then charred ginger, and finally fresh cilantro with lime.
- Taste: Salty and mild, with a spicy aftertaste and fresh acidity from lime. Heat comes only from the chili on the table.
- Texture: Noodles soft and springy, chicken tender, sprouts crunchy, liver smooth.
Pairings
- Vietnamese lager: A light, crisp beer with high carbonation cleanses the palate. Serve it chilled at 43–46°F (6–8°C).
- Dry Riesling: The acidity in Riesling pairs with the spicy star anise. Sweeter wines overpower the delicate chicken broth.
- Jasmine tea: Unsweetened jasmine tea with floral aroma. It accompanies the soup at the table and lets the cilantro shine.
Variations
- Phở Gà with chicken thighs: Instead of a whole chicken, use thighs and wings and leave the meat in the broth for ten minutes longer. The broth will be fuller and the meat juicier.
- Phở Gà with chicken breast: Poach the breasts separately in a small pot and slice them thinly. The soup is leaner and suitable for a lighter meal.
Allergens and Dietary Information
Contains: fish (fish sauce), gluten (hoisin), soy (hoisin), peanuts (hoisin) • Gluten: yes, trace amounts from hoisin sauce • Not suitable for: people with allergies to fish, soy, peanuts, and gluten
Suitable for
Weeknight dinner, family lunch with children, meal after illness, or first course of a festive menu.
Substitution Catalog
- chicken: chicken thighs and wings, the broth will be fuller and needs ten minutes longer
- chicken liver and heart: chicken gizzards, they take longer and are firmer
- rice noodles: thin rice noodles or rice starch noodles, cooking time will be shorter
- fish sauce: soy sauce with a teaspoon of salt, the flavor will be less pronounced
- hoisin sauce: dark soy sauce with a teaspoon of sugar, the color will remain similar
FAQ
Can I use only chicken thighs?
Yes, but the broth will be richer. Simmer thighs for ten minutes longer than a whole chicken and leave the skin in the broth until the end. Then shred the meat with forks.
How long does chicken phở simmer?
About an hour and a half. Beef phở needs three hours, chicken is done sooner. Longer cooking dries out the meat and the broth becomes bitter from the skin.
Why is the broth kept below a boil?
A rolling boil disperses fat into the liquid and makes the broth cloudy. Small bubbles are enough to release flavor from the meat and bones, and the broth stays clear.
Do I have to add liver to the soup?
It is optional. If you omit it, add two extra tablespoons of fish sauce to the broth for a fuller flavor. Liver only needs a brief, separate simmer.
How to reheat phở the next day?
Reheat the broth in a pot below a boil and blanch the noodles separately in clean water. Never reheat the soup with the noodles, they will soften and fall apart.
What can I use instead of palm sugar?
Use light honey or maple syrup in the same amount. White sugar works too, but the flavor is flatter and the sweetness stands out more.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Simmer the chicken in the largest pot you have and cook the noodles in batches. Assemble bowls two at a time and ladle the broth at the table. • 10+ people: Prepare two chickens and strain the broth into one pot. Cook noodles in batches and keep the rinsed ones in a colander over a pot of boiling water. Chop herbs and chili in advance into bowls and leave on the table.
Sides and Serving
Serving: Phở Gà is served in a deep bowl with broth ladled to the rim. Place a lime wedge, a handful of cilantro, and a bowl of chili next to the bowl. Hoisin sauce is served in a small bowl for dipping the meat.
Storage and Reheating
Refrigerator: 3 days • Freezer: 2 months • Reheating: Heat the broth below a boil, blanch the noodles separately. Store broth and noodles separately, otherwise the soup turns to mush.
Author: WAGUU Petr & Team • Published: 9 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Vietnamese dishes: traditional recipes from Vietnamese cuisine
Phở Bò – beef noodle soup with star anise, cinnamon, and charred ginger
Bánh Mì – crispy Vietnamese baguette with meat, pâté, and pickled vegetables
Bún Chả – grilled pork slices and patties with rice noodles and sweet-sour sauce
Gỏi Cuốn – fresh summer rolls with shrimp and herbs
Bún Bò Huế – spicy noodle soup from Hue with lemongrass and chili
Cơm Tấm – broken rice with grilled pork, egg, and fish sauce
Cao Lầu – Hoi An specialty with firm rice noodles and crispy chips
Bánh Xèo – crispy rice pancake with turmeric, shrimp, and sprouts
Chả Giò – fried Vietnamese spring rolls with meat, vegetables, and noodles
Cá Kho Tộ – caramelized braised fish in sweet-savory sauce
Chè – Vietnamese sweet desserts from beans, tapioca, and coconut milk
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Most common mistakes
- Simmering too long – the meat falls apart and the broth tastes of skin. Remove the chicken as soon as the bone in the thigh loosens.
- Spices measured by eye – too much star anise gives the soup a medicinal taste. Weigh the spices on a scale.
- Noodles blanched too far in advance – they soften and stick together in the bowl. Cook noodles five minutes before serving and rinse with cold water.
- Fish sauce added at the start – its aroma boils off and the soup loses umami. Add it to the hot broth at the end.